Peppermint Marshmallows

December 21, 2011 · 0 comments

in dessert,food,Gift ideas,holidays,recipe

There’s something really homey and nostalgic about the winter holiday season.  The air is brisk and energizing and the bitter cold part of the winter season has not yet arrived.

During the winter, I love curling up on my couch under a fleece blanket with a nice book and a mug of hot cocoa.  With my hot cocoa, I like to drop in a few marshmallows.  It takes me back to childhood, when I adored marshmallows and may or may not have, on more than a few occasions, stuffed marshmallows in my mouth to see how many I can hold at once.  Ohh, to be a kid again.  :)

While I do not stuff marshmallows in my mouth like that anymore, I do still adore marshmallows.  So, in the spirit of this holiday season, I made some a lot of homemade peppermint marshmallows.

Once you know how to make marshmallows and realize how easy they are to make, it’s hard going back to the store-bought ones.  Plus, you can flavor and shape your marshmallows anyway you’d like, so the possibilities are endless!  For these peppermint marshamallows, I used peppermint extract instead of the vanilla extract that would go into a regular marshmallow.

To make marshmallows, first mix some unflavored gelatin with some cold water and let it sit until the gelatin softens like this.

While the gelatin is doing its thing, mix the sugar, corn syrup, salt and cold water together in a sauce pan on medium heat and bring to boil.  Stir and continue to boil until the sugar has completely dissolved.  Once all the sugar has dissolved, increase the heat to high and boil without stirring until the mixture reaches 240 degrees F.

Then remove from heat and with the electric mixer on low speed, slowly pour the sugar mixture into the gelatin mixture and whisk.  Slowly increase the speed to high and whisk the mixture until it has tripled in volume.  This will take about 8-10 minutes.

The end result should look something like this.  It has the consistency of melted marshmallows.   Mmmm.  It’s okay to do a taste test at this point.  :)

Pour the marshmallow mixture into a pan that has been lightly buttered and dusted with confectioner’s sugar.  With an offset spatula, level the marshmallow as much as possible.

Let the marshmallow set in room temperature, about 12 hours.  When it’s ready to cut, pour some confectioner’s sugar on top and using your  hands, make sure the surface of the marshmallow is no longer sticky.  Then with a small sharp knife or metal spatula, trace the edges of the pan to loosen the marshmallow from the pan.

Invert the pan and allow the marshmallow to fall onto a large cutting board that has been dusted with confectioner’s sugar.  The parchment on the bottom of the pan will come in handy at this point.  With your hands, rub some additional confectioner’s sugar over the marshmallow in the areas that are still sticky.

Cut the marshmallow into squares.


Toss the marshmallow cubes in a bowl of (more) confectioner’s sugar.  I know it may sound like you’re using a lot of confectioner’s sugar, but really you’re only using it to dust the marshmallows and prevent it from sticking to one another.  I did not find myself using more than a cup or two for this large batch of marshmallows.

These are pretty easy to make and perfect holiday gifts.  I stored mine in my tea tins.  Remember this adorable peppermint tea tin I bought at Harney & Sons earlier this year?  I thought this was a perfect new home for these peppermint marshmallows.  :)

Mmm.  I see a lot of hot cocoa in the near future for me.  :)

Peppermint Marshmallows

Print this recipe!

Makes about 140 3/4-inch square marshmallows


  • 2/3 cup cold water, divided in half
  • 2 - 1/4 ounce envelopes unflavored gelatin
  • 1 1/3 cups granulated white sugar
  • 2/3 cup light corn syrup
  • 1/4 teaspoon sea salt
  • 1 1/2 teaspoons peppermint extract
  • 1-2 cups confectioners’ sugar, sifted


  1. Lightly butter the bottom of a 9 x 9 inch baking pan.  Line the bottom of the pan with parchment paper and sift about a tablespoon of confectioners’ sugar onto the parchment, which will later help remove the marshmallow from the pan.
  2. In the bowl of an electric mixer filled with 1/2 cup of cold water, mix in the gelatin and let it stand until the gelatin softens, about 15 minutes.
  3. Meanwhile, in a two quart saucepan, mix together the sugar, corn syrup, salt and remaining 1/2 cup cold water.  Stir over medium heat and allow the mixture to come to a boil.   Continue to boil and stir until the sugar has completely dissolves.
  4. Attach a candy thermometer to the side of the pan and increase the heat to high and boil, without stirring, until the syrup reaches 240 degrees F, about 8-10 minutes.   Once at 240 degrees F, remove from heat.
  5. With the electric mixer bowl with the gelatin mixture fitted with a whisk attachment, slowly pour the hot syrup with the mixer running at low speed.  Gradually increase the speed to high and beat until the mixture has tripled in volume and is very thick and stiff, about 10 minutes.  It should have a melted thick marshmallow texture.
  6. Add peppermint extract and beat until it is combined in the marshmallow.
  7. Pour the marshmallow mixture into the prepared pan and spread the marshmallow evenly with a damp offset spatula or rubber/silicon spatula.  Try to level the marshmallow mixture as evenly as possible.  Let stand, uncovered, at room temperature until set, about 12 hours.
  8. Dust the top of the marshmallow with another tablespoon of confectioner’s sugar and remove the marshmallow from the pan by first running a small sharp knife or metal spatula around the edge of the marshmallow to loosen it from the plan.  Then invert the pan onto a large cutting board that has been dusted with confectioners’ sugar.  Cut the marshmallow into squares using a sharp knife or pizza cutter.  Drop and toss the marshmallow cubes in a bowl of confectioner’s sugar so that marshmallows are evenly coated and no longer sticky.
  9. Shake off excess sugar and store the marshmallows in an airtight container at room temperature for up to 2-3 weeks.