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Candy Cane Souffle

 Candy Cane Souffle
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
10 ServingsPrep: 15 min. Cook: 15 min. + chilling


  • 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


  • 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

2 of 2

Candy Cane Souffle (continued)

Directions (continued)

  • crushed candy if desired. Yield: 10 servings.
Nutritional Facts: 3/4 cup ( calculated without garnishes) equals 394 calories, 26 g fat (16 g saturated fat), 98 mg cholesterol, 86 mg sodium, 35 g carbohydrate, 0 fiber, 5 g protein.