Homemade Peppermint Marshmallows are a delightful treat that bring a touch of holiday magic to your kitchen. These fluffy, pillowy confections are infused with refreshing peppermint, offering a cool, invigorating flavor that dances on your tongue. With just 25 minutes of prep and 15 minutes of cooking, you’ll create a batch of 48 marshmallows that are perfect for gifting or enjoying by the fire.
Their melt-in-your-mouth texture and subtle sweetness make them irresistible, while the hint of peppermint adds a festive twist. Let them set for 5 hours, and you’ll have a homemade treat that’s far superior to store-bought.
These marshmallows are not only delicious but also customizable—dip them in chocolate or sprinkle with crushed candy canes for extra flair. Each bite is a cloud-like experience, with a soft, airy interior and a delicate dusting of powdered sugar. At just 93 calories per marshmallow, they’re a guilt-free indulgence that’s perfect for sharing.
Whether you’re sipping hot cocoa or decorating desserts, these peppermint marshmallows will elevate every moment. Their homemade charm and festive flavor make them a must-try for anyone who loves a little sweetness in their day.
Ingredients for Homemade Peppermint Marshmallows
- For Dusting:
- Vegetable shortening (for greasing pan and utensils, e.g., Crisco)
- 1 cup (125 g) powdered sugar
- ½ cup (65 g) cornstarch
- For Marshmallows:
- ½ cup (118 ml) ice water
- 3 packets (21 g) gelatin (0.75 oz)
- 2 cups (400 g) granulated sugar
- 1 cup (236 ml) light corn syrup (or glucose syrup)
- ½ cup (118 ml) water (cool or room temperature)
- ¼ teaspoon salt
- ½ teaspoon (3 ml) vanilla extract (use clear vanilla for whiter marshmallows)
- 1 teaspoon (5 ml) peppermint extract
- Red food coloring (as needed)
- Additional powdered sugar (as needed)
Step-by-Step Instructions
- Prepare the Pan: Lightly but thoroughly grease a 13×9” (33x23cm) pan and a rubber spatula with vegetable shortening. Set aside.
- Make the Dusting Powder: Whisk together 1 cup (125 g) powdered sugar and ½ cup (65 g) cornstarch until well-combined. Set aside.
- Bloom the Gelatin: Pour ½ cup (118 ml) ice water into the bowl of a stand mixer fitted with a whisk attachment. Sprinkle 3 packets (21 g) gelatin over the water and briefly stir to combine.
- Cook the Sugar Syrup: In a medium-sized, heavy-bottomed pot, combine 2 cups (400 g) granulated sugar, 1 cup (236 ml) light corn syrup, ½ cup (118 ml) water, and ¼ teaspoon salt. Stir to combine. Cook over medium heat, stirring frequently, until the sugar dissolves. Use a damp pastry brush to wash down any sugar crystals on the sides of the pot. Bring to a boil, then attach a candy thermometer and cook without stirring until the mixture reaches 242°F (115°C).
- Combine Syrup and Gelatin: Remove the syrup from heat. Turn the stand mixer to low speed and gradually drizzle the hot syrup into the gelatin mixture in a steady stream. Once all the syrup is added, gradually increase the mixer speed to high. Beat for at least 10 minutes, or until the mixture is fluffy, thick, glossy, and greatly increased in volume.
- Add Flavors: Add ½ teaspoon (3 ml) vanilla extract and 1 teaspoon (5 ml) peppermint extract. Stir until completely combined.
- Color and Set: Use the greased spatula to pour/spread the marshmallow mixture into the prepared pan. Dot the surface with several drops of red food coloring and use a knife to swirl the color through the marshmallow (avoid scraping the bottom of the pan). Sift 2-3 tablespoons of the dusting mixture over the surface.
- Let Set: Allow the marshmallows to sit at room temperature until firm, at least several hours or overnight.
- Cut and Dust: Dust a cutting board with about a tablespoon of the dusting mixture and pour the remaining mixture into a bowl. Turn out the marshmallows onto the cutting board. Use a greased knife or kitchen shears to cut into squares. Toss each marshmallow in the bowl with the remaining dusting mixture, shake off excess, and enjoy.
Creative Serving Suggestions
These homemade peppermint marshmallows are perfect for elevating your hot cocoa or coffee. Try skewering them with chocolate-dipped pretzels for a festive treat, or use them as a topping for peppermint bark brownies. They also make a delightful addition to holiday gift baskets!
Storage Tips for Freshness
Store your marshmallows in an airtight container at room temperature for up to 2 weeks. Layer them between sheets of parchment paper to prevent sticking. For longer storage, freeze them in a sealed bag for up to 3 months—just let them thaw at room temperature before serving.
Fun Recipe Variations
Swap the peppermint extract for almond or orange extract for a unique twist. You can also mix in crushed candy canes for extra crunch or use green food coloring for a festive red-and-green theme. For a chocolatey version, drizzle melted chocolate over the finished marshmallows.
Essential Equipment Guidance
A stand mixer with a whisk attachment is key for achieving the perfect fluffy texture. A candy thermometer ensures your syrup reaches the precise 242°F (115°C) needed for success. Don’t forget a greased spatula and sharp knife for easy spreading and cutting!
Common Questions Answered
Can I use agar-agar instead of gelatin?
Yes, but the texture may differ slightly.
marshmallow mixture sticky?
Ensure your pan and utensils are thoroughly greased, and dust generously with the powdered sugar mixture
Can I skip the food coloring?
Absolutely—the marshmallows will still taste delicious!
Homemade Peppermint Marshmallows
Ingredients
For Dusting
- Vegetable shortening for greasing pan and utensils (I use Crisco)
- 1 cup powdered sugar (125 g)
- ½ cup cornstarch (65 g)
For Marshmallows
- ½ cup ice water (118 ml)
- 3 packets gelatin (21 g) (0.75 oz)
- 2 cup granulated sugar (400 g)
- 1 cup light corn syrup (236 ml) (or glucose syrup)
- ½ cup water (118 ml) (cool or room temperature)
- ¼ teaspoon salt
- ½ teaspoon vanilla extract (3 ml) use clear vanilla for whiter marshmallows
- 1 teaspoon peppermint extract (5 ml)
- red food coloring see note
- Additional powdered sugar as needed
Instructions
- Prepare a 13×9” (33x23cm) pan by lightly but thoroughly greasing the sides and bottom with vegetable shortening. Grease a rubber spatula as well and set it aside nearby.
- Prepare dusting powder by whisking together powdered sugar and cornstarch until well-combined. Set aside.
- Pour ice water into the bowl of a stand mixer fitted with a whisk attachment and sprinkle the gelatin overtop. Briefly stir to combine.
- In a medium-sized, heavy-bottomed pot, combine your sugar, corn syrup, remaining ½ cup (118ml) water and salt and stir to combine.
- Turn your stovetop heat just a notch above medium and cook, stirring frequently, until sugar is dissolved. If you notice sugar crystals on the side of the pot, use a damp pastry brush to gently wash them down the sides of the pot back into the mixture.
- Continue to stir until mixture comes to a boil, then attach a candy thermometer to the pot (make sure the end of the thermometer is suspended in the middle of the mixture and that it is not touching the bottom of the pot!) and continue to cook without stirring until mixture reaches 242F (115C).
- Remove syrup from heat and turn stand mixer speed to low. With mixer on low speed, gradually drizzle the hot syrup into the gelatin mixture in a steady stream. Once all syrup has been added, gradually increase mixer speed to high.
- Beat on high-speed for at least 10 minutes/until mixture is fluffy, thick, glossy, and greatly increased in volume.
- Add peppermint extract and vanilla extract and stir until completely combined.
- Use your greased spatula to pour/spread marshmallow mixture into prepared pan. Immediately dot surface with several drops of red food coloring and use a knife to swirl the color through the marshmallow as desired (try to not scrape the bottom of the pan with your knife–this may scrape away the shortening/powder mixture and your marshmallows may stick to the pan).
- Sift 2-3 Tablespoons of the dusting mixture (save remaining mixture, you’ll need it) over the surface of the marshmallows.
- Let marshmallows sit at room temperature until firm, at least several hours or overnight.
- Once firm, dust a cutting board generously with about a tablespoon of the dusting mixture and pour the remaining mixture in a bowl.
- Turn out the marshmallows onto a cutting board and use a greased knife or greased kitchen shears to cut into squares. Toss marshmallows one at a time in bowl with remaining dusting mixture then shake off excess and enjoy.