Candy Cane Souffle Recipe

4.5 2 2
Candy Cane Souffle Recipe
Candy Cane Souffle Recipe photo by Taste of Home
Publisher Photo

Candy Cane Souffle Recipe

Read Reviews
4.5 2 2
Publisher Photo
I came up with this recipe by modifying one of my mom's gelatin-based desserts. The pretty pink sweet is a welcome sight on the table.—Joni Hilton, Rocklin, California
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Cook: 15 min. + chilling
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Cook: 15 min. + chilling

Ingredients

  • 2 envelopes unflavored gelatin
  • 1 cup cold water
  • 12 candy canes, crushed (about 1 cup)
  • 2 teaspoons peppermint extract
  • 6 egg whites
  • 1/2 cup sugar
  • Dash salt
  • 3 cups heavy whipping cream
  • Whipped cream and additional crushed candy canes, optional

Directions

In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Add crushed candy canes. Heat over low heat, stirring until gelatin is completely dissolved. Stir in extract; set aside.
In a large heavy saucepan, combine the egg whites and sugar. With a hand mixer, beat on low speed for 1 minute. Continue beating over low heat until egg mixture reaches 160°, about 15 minutes. Transfer to a bowl. Add salt; beat until stiff glossy peaks form and sugar is dissolved.
Meanwhile, in a large bowl, beat cream until it begins to thicken. Add reserved candy cane mixture; beat until slightly thickened. Fold in egg white mixture.
Pour into a large glass dessert bowl or ten 6-ounce dessert dishes. Refrigerate for 6 hours or overnight. Garnish with whipped cream and crushed candy if desired. Yield: 10 servings.
Originally published as Candy Cane Souffle in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p63

Nutritional Facts

3/4 cup ( calculated without garnishes): 394 calories, 26g fat (16g saturated fat), 98mg cholesterol, 86mg sodium, 35g carbohydrate (25g sugars, 0 fiber), 5g protein.

  • 2 envelopes unflavored gelatin
  • 1 cup cold water
  • 12 candy canes, crushed (about 1 cup)
  • 2 teaspoons peppermint extract
  • 6 egg whites
  • 1/2 cup sugar
  • Dash salt
  • 3 cups heavy whipping cream
  • Whipped cream and additional crushed candy canes, optional
  1. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Add crushed candy canes. Heat over low heat, stirring until gelatin is completely dissolved. Stir in extract; set aside.
  2. In a large heavy saucepan, combine the egg whites and sugar. With a hand mixer, beat on low speed for 1 minute. Continue beating over low heat until egg mixture reaches 160°, about 15 minutes. Transfer to a bowl. Add salt; beat until stiff glossy peaks form and sugar is dissolved.
  3. Meanwhile, in a large bowl, beat cream until it begins to thicken. Add reserved candy cane mixture; beat until slightly thickened. Fold in egg white mixture.
  4. Pour into a large glass dessert bowl or ten 6-ounce dessert dishes. Refrigerate for 6 hours or overnight. Garnish with whipped cream and crushed candy if desired. Yield: 10 servings.
Originally published as Candy Cane Souffle in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p63

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Reviews forCandy Cane Souffle

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MY REVIEW
kimmik22 User ID: 5478187 116722
Reviewed Dec. 23, 2012

"Next time I would add 2 drops of red food coloring just to make it a little more pink. Otherwise, easy to make & light & fluffy!"

MY REVIEW
jrramzz123 User ID: 6831940 184277
Reviewed Dec. 20, 2012

"This was a fun and pretty dessert and tasted yummy."

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