These homemade peppermint marshmallows are soft, fluffy, and perfectly festive. With a hint of cool peppermint and a pretty red-and-white swirl, they’re a lovely treat for holiday gifting, hot cocoa boards, or adding something special to winter desserts.
Don’t be intimidated by the candy thermometer. This recipe is very doable and so worth it.
Peppermint Marshmallows
Equipment
- 8×8-inch pan
- Parchment paper
- Medium saucepan
- Stand mixer with whisk attachment
- Nonstick spray
- Candy thermometer
Yield
36 pieces
Ingredients
- ¼ cup powdered sugar (plus more for dusting)
- 3 tablespoons unflavored gelatin (3 packets)
- ½ cup cold water
- 1½ cups granulated sugar
- 1 cup corn syrup
- ¼ teaspoon salt
- ½ cup water
- 2 candy canes, broken into pieces
- 1 drop peppermint candy flavoring or 1 teaspoon pure peppermint extract
- 4 drops red gel food coloring
Instructions
Line an 8×8-inch pan with parchment paper and lightly spray with nonstick spray. Spraying a little under the parchment helps keep it in place.
In the bowl of a stand mixer, sprinkle the gelatin over ½ cup cold water. Let it bloom while you prepare the syrup.
In a medium saucepan over medium heat, combine the granulated sugar, corn syrup, salt, peppermint flavoring, broken candy canes, and ½ cup water. Stir until the sugar dissolves, then stop stirring and increase the heat to bring the mixture to a boil.
Allow the syrup to boil without stirring until the bubbles slow and begin to pop gently, or until a candy thermometer reads 220°F. This usually takes about 8–10 minutes.
Remove the syrup from the heat. With the mixer running on low speed, slowly pour the hot syrup into the softened gelatin.
Once all the syrup has been added, gradually increase the mixer speed to high. Beat for 8–10 minutes, until the mixture turns white, thick, and nearly triples in volume.
Add the peppermint extract (if using) and beat on high for 1 more minute.
Scoop out about ¼ cup of the marshmallow mixture and tint it red with the food coloring.
Pour the white marshmallow mixture into the prepared pan.
Drop spoonfuls of the red mixture randomly over the top, then gently swirl with a knife or rubber spatula to create a marbled effect.
If the marshmallow mixture becomes difficult to spread, microwave it for 15–20 seconds to soften.
Let the marshmallows set uncovered at room temperature for at least 8 hours.
To Cut
Dust a cutting board with about 1 tablespoon powdered sugar. Place the remaining powdered sugar in a small bowl.
Remove the marshmallows from the pan and cut into squares using a sharp knife. Toss each piece lightly in powdered sugar to prevent sticking.
Storage
Store peppermint marshmallows in an airtight container at room temperature for up to 5 days.
Homemade peppermint marshmallows are one of those small kitchen projects that feel extra special this time of year. Whether you’re stirring up a batch for mugs of hot cocoa, tucking them into treat bags, or adding them to a holiday dessert board, they bring a little homemade magic to the season.
If you try this recipe, we’d love to hear how you used them; for gifting, sharing, or savoring at home. Share the results on social media – tag us on Facebook or Instagram @ mixinmamas.
Save this recipe for later, and be sure to explore more festive treats and simple holiday recipes here on Mixin Mamas to keep the season sweet and joyful.
- Christmas Ornament Cupcakes
- Gingerbread Face Cupcakes
- Christmas Tree Cookies
- Sugar Cookie Fudge
- Reindeer Linzer Cookies
- Reindeer Cake Pops
- Grinch Peanut Clusters
- Puff Pastry Candy Canes
- Melting Snowman Cookies
- Wafer Reindeer
FAQs
Can I make these marshmallows without a candy thermometer?
A thermometer is strongly recommended for best results. The syrup should reach about 220°F, which ensures the marshmallows set properly. Without a thermometer, it’s much harder to judge the correct stage.
What’s the difference between peppermint candy flavoring and peppermint extract?
Peppermint candy flavoring is more concentrated, so only a drop is needed. Peppermint extract is milder and requires about 1 teaspoon for the same level of flavor.
Can I skip the candy canes?
Yes. The candy canes add a subtle peppermint boost and festive touch, but the marshmallows will still work without them.
Why didn’t my marshmallows set?
This usually happens if the syrup didn’t reach the correct temperature or if the mixture wasn’t whipped long enough. Make sure the syrup reaches 220°F and the mixture becomes thick, white, and voluminous.
Why is my marshmallow mixture hard to spread?
Marshmallow sets quickly as it cools. If needed, microwave the mixture for 15–20 seconds to soften it before spreading.
How long do homemade marshmallows need to set?
They should set uncovered at room temperature for at least 8 hours, or overnight for best results.
Can I freeze peppermint marshmallows?
Freezing isn’t recommended, as it can change the texture once thawed. These are best enjoyed fresh within a few days.
Peppermint Marshmallows
Equipment
- 8×8-inch pan
- Parchment paper
- Medium Saucepan
- Stand mixer with whisk attachment
- Nonstick spray
- Candy thermometer
Ingredients
- ¼ cup powdered sugar plus more for dusting
- 3 tablespoons unflavored gelatin 3 packets
- ½ cup cold water
- 1½ cups granulated sugar
- 1 cup corn syrup
- ¼ teaspoon salt
- ½ cup water
- 2 candy canes broken into pieces
- 1 drop peppermint candy flavoring or 1 teaspoon pure peppermint extract
- 4 drops red gel food coloring
Instructions
- Line an 8×8-inch pan with parchment paper and lightly spray with nonstick spray. Spraying a little under the parchment helps keep it in place.
- In the bowl of a stand mixer, sprinkle the gelatin over ½ cup cold water. Let it bloom while you prepare the syrup.
- In a medium saucepan over medium heat, combine the granulated sugar, corn syrup, salt, peppermint flavoring, broken candy canes, and ½ cup water. Stir until the sugar dissolves, then stop stirring and increase the heat to bring the mixture to a boil.
- Allow the syrup to boil without stirring until the bubbles slow and begin to pop gently, or until a candy thermometer reads 220°F. This usually takes about 8–10 minutes.
- Remove the syrup from the heat. With the mixer running on low speed, slowly pour the hot syrup into the softened gelatin.
- Once all the syrup has been added, gradually increase the mixer speed to high. Beat for 8–10 minutes, until the mixture turns white, thick, and nearly triples in volume.
- Add the peppermint extract (if using) and beat on high for 1 more minute.
- Scoop out about ¼ cup of the marshmallow mixture and tint it red with the food coloring.
- Pour the white marshmallow mixture into the prepared pan. Drop spoonfuls of the red mixture randomly over the top, then gently swirl with a knife or rubber spatula to create a marbled effect.
- If the marshmallow mixture becomes difficult to spread, microwave it for 15–20 seconds to soften.
- Let the marshmallows set uncovered at room temperature for at least 8 hours.
- To Cut
- Dust a cutting board with about 1 tablespoon powdered sugar. Place the remaining powdered sugar in a small bowl.
- Remove the marshmallows from the pan and cut into squares using a sharp knife. Toss each piece lightly in powdered sugar to prevent sticking.
Notes
Nutrition
