Peppermint Marshmallows

Have you ever tried making your own marshmallows? These homemade Peppermint Marshmallows are perfect for topping your favorite hot cocoa! 

There is nothing better than a warm mug of hot chocolate on a cold winter day. Except maybe a warm mug of hot chocolate topped with homemade marshmallows! I love making my own marshmallows because you can customize the flavors.

Some of my favorites are these Cardamom Marshmallows and these Honey Lavender Marshmallows! You can even cut them into fun shapes using cookie cutters! 

How to Make Peppermint Marshmallows

So first things first, how do you make homemade marshmallows? Start by greasing and lining a 9 x 13-inch baking pan with cooking spray and parchment paper.

Then in a large bowl, add ¾ cup water. Sprinkle the gelatin on water and let sit for a few minutes to soften.

In a medium saucepan, combine the rest of the water, sugar, and corn syrup. Bring to boil over high heat. Once boiling, use a candy thermometer and cook until the mixture reaches 240 degrees. Remove it from heat.

Using a mixer on low speed and using the whisk attachment, mix the gelatin mixture. With the mixer on, pour the hot sugar mixture into the gelatin mixture. Pour down the side of the bowl to avoid splashes.

Gradually increase the speed of the mixer to high and beat the mixture until stiff peaks form about 10-12 minutes. Add in vanilla and peppermint extract. Mix for an additional minute. The mixture should be cool.

Pour the mixture into the prepared pan using a silicone spatula. Smooth the top with an offset spatula. Add a few drops of red food coloring and using a butter knife, swirl the coloring on top. Let cool and firm up at room temperature, uncovered, for at least three hours or better yet overnight.

When you are ready to cut up the marshmallows, sift the confectioner’s sugar onto a working space and turn over the marshmallow onto the sugar. Using a greased sharp knife, cut the marshmallows into squares.

To keep them from sticking together, roll the marshmallows in powdered sugar, and serve with hot cocoa. Store leftovers (if you have any!) in an airtight container for up to a week.

These Peppermint Marshmallows would taste great on these hot chocolate recipes:

• Gingerbread Hot Chocolate
• Hot Chocolate with Cardamom Marshmallows
• Peppermint White Hot Chocolate

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Homemade Peppermint Marshmallows

Prep Time 20 minutes

Cook Time 5 minutes

Total Time 25 minutes

Ingredients

• 1½ cups water, divided
• 4 packets unflavored gelatin (each envelope is ¼ oz.)
• 2 ½ cups granulated sugar
• 1 ¼ cup light corn syrup
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• Few drops of red food coloring (optional)
• ½ cup powdered sugar

Instructions

1. Grease a 9 x 13-inch baking pan with cooking spray. Line with parchment and grease parchment.
2. In a large bowl, add ¾ cup water. Sprinkle the gelatin on water and let sit for a few minutes to soften.
3. In a medium saucepan, combine the rest of the water, sugar, and corn syrup. Bring to boil over high heat. Once boiling, use a candy thermometer and cook until the mixture reaches 240 degrees. Remove it from heat.
4. Using a mixer on low speed and using the whisk attachment, mix the gelatin mixture. With the mixer on, pour the hot sugar mixture into the gelatin mixture. Pour down the side of the bowl to avoid splashes. Gradually increase the speed of the mixer to high and beat the mixture until stiff peaks form about 10-12 minutes. Add in vanilla and peppermint extract. Mix for an additional minute. The mixture should be cool.
5. Pour the mixture into the prepared pan using a silicone spatula. Smooth the top with an offset spatula. Add a few drops of red food coloring and using a butter knife, swirl the coloring on top. Let cool and firm up at room temperature, uncovered, for at least three hours or better yet overnight.
6. When ready to cut up, sift the confectioner’s sugar onto a working space. Turn over the marshmallow onto the sugar. Using a greased sharp knife, cut the marshmallows into squares. Roll in powdered sugar and serve with hot cocoa.
7. Store leftovers in an airtight container for up to a week.

Recommended Products

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  Pyrex Glass Mixing Bowl Set (3-Piece)
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  Nordic Ware Natural Aluminum Commercial Baker's Jelly Roll Baking Sheet

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