These homemade peppermint marshmallows have the perfect hint of peppermint and a light, airy texture. Cut into bite sized pieces and tossed in powdered sugar. These make great gifts for the holidays, they are also great with hot chocolate or simply enjoy alone. These homemade marshmallows don’t require any special equipment and come together surprisingly quick!
Grocery List:
- Light corn syrup
- Granulated sugar
- Gelatin
- Vanilla extract
- Peppermint extract
- Powdered sugar
- Crushed peppermints
Homemade peppermint marshmallows are light and fluffy!
Tools I used for this recipe:
- KitchenAid 6 Qt. Stand Mixer – I always recommend a stand mixer, your arms will get very tired trying to whip up these marshmallows without one!
- Rubber Spatula – a must for any home baker! Perfect for scrapping marshmallows out of the mixing bowl.
- USA Pan 8? Square Pan – another USA Pan product I love! A non-stick pan is a must for clean removal of the marshmallows.
Swirl in red gel food coloring for a fun pattern
If you like these homemade peppermint marshmallows, you’ll love…
Copycat Starbucks Peppermint Hot Chocolate
Copycat Starbucks Marshmallow Dream Rice Krispies
Homemade Vanilla Bean Marshmallows
Fudgy One-Bowl Peppermint Brownie Cookies
Instructions for the peppermint marshmallows:
In the bowl of a stand mixer fitted with a whisk attachment, combine gelatin and 1/2 cup cold water. Whisk to combine and allow to sit and bloom.
In a medium saucepan combine the remaining 1/2 cup water, sugar, corn syrup, and salt. Stir to combine. Heat over medium-high heat, stirring frequently until the sugar is dissolved, about 5 minutes. Once the sugar is dissolved, stop stirring and turn the heat up to high. Allow the mixture to come to a boil, boil for 8-10. The temperature of the mixture should be about 250 degrees F. Remove from the heat.
Turn your mixer back on low and slowly pour in the cooked sugar mixture. Once all the sugar mixture has been adding turn the mixer up to high, whisk in the vanilla extract. Allow to mix on high until the marshmallow mixture has turned thick and fluffy. About 8-10 minutes, it should have the consistency of meringue and hold a stiff peak. The mixture should no longer be warm to the touch.
Scoop the marshmallow mixture into a greased 8×8 or 9×13 pan*. Use a rubber spatula to smooth the mixture out evenly. If the marshmallow is sticking, dip your spatula in cold water to help the spreading process. Allow to set completely, 2-3 hours.
Once the marshmallows have set, cut into squares or desired shapes*. In a shallow dish combine powdered sugar and if desired crushed peppermints. Coat the cut marshmallows well, none of the sides should be sticky. These will keep for 4-5 days in an airtight container at room temperature.
Notes
*If you want, pulse the peppermints very finely. Combine with the powdered sugar and toss the marshmallows in the peppermint powdered sugar
!* Cut your marshmallows into squares or use fun cookie cutters to cut out different shapes.
*Use an 8×8 pan for thicker marshmallows.
Homemade Peppermint Marshmallows
Equipment
- Stand or Hand Mixer
- Candy Thermometer – optional
- 9×13 or 8×8 Baking Dish
Ingredients
- 3 packs Unflavored Gelatin, about 21 grams
- 1 cup Cold water, divided
- 1 1/2 cups Granulated Sugar
- 1/2 cup Light corn syrup
- Pinch of Salt
- 1 tsp Vanilla Extract
- 1 tsp Peppermint Extract
- Red gel food coloring, for swirling
- Powdered sugar, for coating
- Crushed peppermints, optional
Instructions
- In the bowl of a stand mixer fitted with a whisk attachment, combine gelatin and 1/2 cup cold water. Whisk to combine and allow to sit and bloom.
- In a medium saucepan combine the remaining 1/2 cup water, sugar, corn syrup, and salt. Stir to combine. Heat over medium-high heat, stirring frequently until the sugar is dissolved, about 5 minutes. Once the sugar is dissolved, stop stirring and turn the heat up to high. Allow the mixture to come to a boil, boil for 8-10. The temperature of the mixture should be about 250 degrees F. Remove from the heat.
- Turn your mixer back on low and slowly pour in the cooked sugar mixture. Once all the sugar mixture has been adding turn the mixer up to high, whisk in the vanilla extract. Allow to mix on high until the marshmallow mixture has turned thick and fluffy. About 8-10 minutes, it should have the consistency of meringue and hold a stiff peak. The mixture should no longer be warm to the touch.
- Scoop the marshmallow mixture into a greased 8×8 or 9×13 pan*. Use a rubber spatula to smooth the mixture out evenly. If the marshmallow is sticking, dip your spatula in cold water to help the spreading process. If desired, use a toothpick to swirl in red food coloring. Allow to set completely, 2-3 hours.
- Once the marshmallows have set, cut into squares or desired shapes*. In a shallow dish combine powdered sugar and if desired crushed peppermints. Coat the cut marshmallows well, none of the sides should be sticky. These will keep for 4-5 days in an airtight container at room temperature.
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @theheartylife on Instagram and hashtag it #theheartylife.
