Give homemade marshmallows a candy cane twist! These Peppermint Marshmallows are perfect for hot chocolate and holiday goodie bags. Or just pop ’em into your mouth!
Make some homemade Peppermint Fudge to share with your loved ones this Christmas. These Hot Cocoa Bombs make a great homemade gift idea too.
Why this Recipe is Best
If you’ve never made homemade marshmallows before, this easy recipe is a great place to start. Before you know it you’ll be treating all your friends to the best homemade Peppermint Marshmallows!
- Made from scratch, these marshmallows are fluffy and pillowy soft.
- This recipe uses peppermint extract for the perfect minty flavor.
- They look and taste delicious with or without red food coloring!
Use our homemade peppermint marshmallows to make rice krispie treats. Our peppermint krispie treats are a holiday favorite!
- Unflavored gelatin – This holds the sugar and liquid together to give the marshmallow structure.
- Corn syrup – Using a liquid sweetener helps keep the granulated sugar from crystalizing for a perfect gooey consistency.
- Powdered Sugar – Extra powdered sugar is needed to dust the marshmallows and pan to keep them from being sticky.
- Vanilla extract – Be sure to use pure vanilla for best flavor. Or try making our homemade vanilla extract to use in all your baking.
Bloom the gelatin: Combine gelatin powder and half the cold water in a bowl. Leave it for about 5 minutes to “bloom.” This step allows the gelatin to dissolve easily when heated.
Heat sugar and corn syrup: Add sugar and syrup to a sauce pan with the remainder of the cold water. Heat until the mixture reaches 240 degrees.
Make the marshmallow mixture: Turn the mixer to low speed. Slowly pour in the sugar mixture, then the gelatin. Increase mixer speed to high, and whisk until fluffy (about 10 minutes).
At the end of the mixing, add in vanilla and peppermint extracts.
Swirl. Pour the marshmallow mixture into the prepared baking dish. Drop red food coloring onto top of marshmallow and swirl with knife. Sprinkle the top with remaining powdered sugar.
Let the peppermint marshmallows cool for a couple of hours. Slice into squares and enjoy!
Tips and Tricks
- Use a candy thermometer for this recipe. Monitoring the temperature of the syrup ensures consistent results with these homemade marshmallows.
- Store Peppermint Marshmallows at room temperature covered with foil or plastic wrap. They will stay fresh for up to 3 weeks.
- Cutting the marshmallows. Cookie cutters are a great way to get holiday shapes. Or a very sharp knife!
- Gift: wrap the marshmallows in a cellophane bags and give as gifts with hot cocoa bombs too.
Yes, these peppermint marshmallows are a great treat to make ahead of time. I like to make them the night before serving, then let them cool and set overnight.
These homemade marshmallows stay good for up to 3 weeks.
Tough, rubbery marshmallows are often the result of sugar that’s been cooked at too high of a temperature or for too long.
If your marshmallows seem dense instead of light and springy, there’s a good chance you didn’t whip them long enough to incorporate the necessary air.
For tall marshmallows, use a square 8-inch or 9-inch pan. If you don’t have one, a 9 x 13 baking dish works too. Your marshmallows will just be a little shorter.
More Holiday Desserts
Make your celebrations even sweeter with a batch of Peppermint Marshmallows! Made with candy canes and lots of peppermint flavor, these marshmallows get everyone in the holiday spirit!