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Candy Cane Souffle

Updated on January 27, 2013
Candy Cane Souffle is not only beautiful but very tasty!
Candy Cane Souffle is not only beautiful but very tasty! | Source

Cook Time

Prep time: 15 min
Cook time: 15 min
Ready in: 30 min
Yields: 10 Servings
4 stars from 1 rating of Candy Cane Suffle


  • 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 Imperial Sugar® / Dixie Crystals® Granulated 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.
Nutrition Facts
Serving size: 3/4 cup
Calories 394
Calories from Fat234
% Daily Value *
Fat 26 g40%
Saturated fat 16 g80%
Carbohydrates 35 g12%
Fiber 0 g
Protein 5 g10%
Cholesterol 98 mg33%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.


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