Want to make an easy holiday treat? These homemade peppermint marshmallows are a fun twist on a classic and taste great in hot chocolate! 

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I’ll be honest, I’m not normally a big fan of marshmallows. My girls, on the other hand, can’t get enough of them, and when I saw they were charging $16.95 at Williams Sonoma for a box of 15 hand crafted peppermint marshmallows, I knew I had to figure out how to make these lil’ puppies.

And friends, let me tell you, homemade marshmallows are so, so, so, soooooooo much better than the store-bought kind. They can hardly even be called marshmallows. They should instead be re-named Sweet Nuggets of Heavenly Peppermint Fluff. Or something like that.

Even better, they are SO easy to make! Yes, you need a candy thermometer, but don’t let that scare you. I promise it’s not complicated or tricky. Like, at all. Plus a single batch makes approximately 88 marshmallows, which would sell for $99.44 at Williams Sonoma. Why not make them for all your friends and be a hero this Christmas?

Homemade Peppermint Marshmallows

Assemble your peppermint marshmallow ingredients: water, salt, corn syrup, corn starch, peppermint extract, gelatine, sugar, and red food coloring.

Here is what you need:

butter or Crisco
1/4 cup corn starch
1/4 cup powdered sugar
3 envelopes unflavored gelatin
1 cup ice water
1 1/2 cup sugar
1 cup corn syrup
1/4 teaspoon salt
1 teaspoon peppermint extract or  1/4 tsp Peppermint Vitality™ essential oil 
red food coloring (optional)
candy thermometer (NOT optional!)
 
Mix together corn starch and powdered sugar then sprinkle over dish until coated.

Step 1: Grease 9 1/2 x 11″ glass casserole dish with butter or Crisco. Mix together corn starch & powdered sugar; sprinkle a few spoonfuls of cornstarch mixture over butter or Crisco and tilt dish around until well coated. Set baking dish aside and save remaining corn starch mixture for later.

Place gelatin and ice water in the bowl of a stand mixer and set aside.

Step 2: Place gelatin and 1/2 cup ice water in the bowl of a stand mixer; set aside.

Mix remaining water, sugar, salt, and corn syrup in saucepan.

Step 3: Mix remaining water, sugar, salt, and corn syrup in saucepan; heat, covered, over medium-high heat for 3-4 minutes.

Clip candy thermometer to side of saucepan.

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Step 4: Clip candy thermometer to side of saucepan; continue heating mixture until it reaches 240 degrees, approximately 6-8 minutes.

Once syrup mixture is hot enough, pour into mixer with gelatine.

Step 5:  Once mixture reaches 240 degrees, remove from heat. Turn on mixer on low (use whisk attachment) and slowly add syrup mixture to mixing bowl.

Whip gelatine and syrup mixture together until thick.

Step 6: Turn mixer to high speed and whip for 12-14 minutes, until mixture is quite thick. Add peppermint extract and whip 1 minute more.

Transfer marshmallow mixture to dish.

Step 7: Grease a spatula with butter or Crisco and transfer marshmallow mixture to prepared dish. Use a buttered knife to spread it smooth.

Add in red food coloring to the marshmallow mixture.

Step 8: (Optional) Drop red food coloring onto mixture and use buttered knife to pull color through marshmallow mixture to create swirls.

Generously sprinkle the top of marshmallow with remaining cornstarch mixture.

Step 9: Generously sprinkle the top of marshmallow with remaining cornstarch mixture. Let set overnight.

Cut finished peppermint marshmallows into squares.

Step 10:  Invert marshmallows onto a cutting board. Use butter & excess cornstarch mixture to coat sharp knife or pizza cutter blade, then cut marshmallows into 1×1″ squares.

Coat marshmallows with cornstarch/powdered sugar mixture then serve.

Step 11:  Coat cut edges with cornstarch/powdered sugar mixture & wipe off excess. Serve in hot chocolate or package in cellophane bags to give as gifts.

Peppermint Marshmallows

These homemade peppermint marshmallows are a fun twist on the ordinary marshmallow. The perfect addition to a cup of hot chocolate.

Course Dessert
Cuisine American
Keyword Peppermint Marshmallows
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 12 servings

Ingredients

  • butter or Crisco
  • 1/4 cup corn starch
  • 1/4 cup powdered sugar
  • 3 envelopes unflavored gelatin
  • 1 cup ice water
  • 1 1/2 cups sugar
  • 1 cup corn syrup
  • 1/4 tsp salt
  • 1 tsp peppermint extract or 1/4 tsp Peppermint Vitality™ essential oil
  • red food coloring (optional)

Instructions

  1.  Grease 9 1/2 x 11" glass casserole dish with butter or Crisco. Mix together corn starch & powdered sugar; sprinkle a few spoonfuls of cornstarch mixture over butter or Crisco and tilt dish around until well coated. Set baking dish aside and save remaining corn starch mixture for later.

  2. Place gelatin and 1/2 cup ice water in the bowl of a stand mixer; set aside.

  3. Mix remaining water, sugar, salt, and corn syrup in saucepan; heat, covered, over medium-high heat for 3-4 minutes.

  4. Clip candy thermometer to side of saucepan; continue heating mixture until it reaches 240 degrees, approximately 6-8 minutes.

  5. Once mixture reaches 240 degrees, remove from heat. Turn on mixer on low (use whisk attachment) and slowly add syrup mixture to mixing bowl.

  6. Turn mixer to high speed and whip for 12-14 minutes, until mixture is quite thick. Add peppermint extract and whip 1 minute more.

  7. Grease a spatula with butter or Crisco and transfer marshmallow mixture to prepared dish. Use a buttered knife to spread it smooth.

  8.  (Optional) Drop red food coloring onto mixture and use buttered knife to pull color through marshmallow mixture to create swirls.

  9. Generously sprinkle the top of marshmallow with remaining cornstarch mixture. Let set overnight.

  10. Invert marshmallows onto a cutting board. Use butter & excess cornstarch mixture to coat sharp knife or pizza cutter blade, then cut marshmallows into 1x1" squares.

  11. Coat cut edges with cornstarch/powdered sugar mixture & wipe off excess. Serve in hot chocolate or package in cellophane bags to give as gifts.

Recipe Notes

Drying time: overnight

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PIN FOR LATER

These homemade peppermint marshmallows are a fun twist on the ordinary marshmallow. The perfect addition to a cup of hot chocolate.

Ruth Soukup
Ruth Soukup is dedicated to helping people everywhere create a life they love by follwing their dreams and achieving their biggest goals. She is the host of the wildly popular Do It Scared podcast, as well as the founder of Living Well Spending Less® and Elite Blog Academy®. She is also the New York Times bestselling author of six books, including Do It Scared®: Finding the Courage to Face Your Fears, Overcome Obstacles, and Create a Life You Love, which was the inspiration for this book. She lives in Florida with her husband Chuck, and 2 daughters Maggie & Annie.
Ruth Soukup
Ruth Soukup

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