Yummy homemade marshmallows with peppermint, tossed in powdered sugar and ready to eat just on their own, or dropped into a steaming hot mug of hot chocolate! Top with crushed candy cane and cocoa powder.

homemade Marshmallows tossed in powdered sugar and one sitting in a mug of hot chocolate

I always thought that making marshmallows would be like pulling taffy. A long and sticky pain in the butt process that might not yield the best results. How wrong I was! Making these peppermint marshmallows is like riding a bike – with training wheels. It’s like driving an automatic. It’s like grilling hot dogs! It’s EASY!

And my favorite part? The texture, I love tossing them in the powdered sugar after they’re cut. No stickiness, just fluffy little squishy  squares that can take on pretty much any kind of flavor you throw at them. Slice into strips and then individual peppermint marshmallow squares

Yummy homemade Peppermint Marshmallows tossed in powdered sugar and ready to eat just on their own, or dropped into a steaming hot mug of hot chocolate! Top with crushed candy cane and cocoa powder.

can I make these the day before?

Definitely make these ahead of time, I made them the night before I actually needed them so they were perfect for cutting the next day. Also loosely cover them with a clean towel if you leave them overnight. I skipped this part the last time i made them and they turned wrinkly on the surface.

what makes marshmallows soft and squishy?

Gelatin is the key ingredient in making homemade marshmallows. When gelatin is dissolved and added to other ingredients, it will regain it’s structure and act as a binding agent for the rest of the ingredients making them soft but still able to hold their shape.

How long do homemade marshmallows last for?

They last for a very long time as long as they are covered or sealed from any air which will dry them out.

Can I add chocolate to my marshmallows?

Chocolate marshmallows are a great idea for a recipe and especially if you add them to rich mugs of hot chocolate.

are marshmallows sticky after they set?

No, the texture is more like a sponge and with a light dusting of powdered sugar cutting is easy with a sharp knife.

Yummy homemade Peppermint Marshmallows tossed in powdered sugar and ready to eat just on their own, or dropped into a steaming hot mug of hot chocolate! Top with crushed candy cane and cocoa powder.

Fun ways to eat homemade marshmallows

  • The traditional way is to top a mug of rich hot chocolate with a marshmallow and let it melt as you drink it.
  • S’mores are fantastic with homemade marshmallows.
  • Dipped in chocolate.
  • Top with caramel and cover with melted chocolate for a delicious scotchmallow.
  • Sprinkle one side with sugar and broil under the grill for a crispy creme brûlée style marshmallow.

more holiday treat desserts


Homemade Peppermint Marshmallows

Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Resting Time: 1 day
Total Time: 1 day 20 minutes
Servings: 60 marshmallows
Calories: 23kcal
Author: foodnessgracious
Yummy homemade Peppermint Marshmallows tossed in powdered sugar and ready to eat just on their own, or dropped into a steaming hot mug of hot chocolate! Top with crushed candy cane and cocoa powder.
Print Recipe

Ingredients

  • 2 tsp olive oil
  • 4 envelopes un-flavored gelatin powder
  • 1 ½ cups water divided
  • 3 cups sugar
  • 1 ¼ cups light corn syrup
  • 2 tsp peppermint extract
  • 1-2 tsp green food coloring
  • 2 cups powdered sugar

Instructions

  • Line a 13 x9 inch baking pan with a parchment paper overhang and cover the paper with the olive oil.
  • In a small pot combine 3/4 cup of the water, sugar and corn syrup and bring to a boil without stirring until the temperature reaches 238 degrees.
  • In the bowl of your electric stand mixer, add the remaining 3/4 cup water and sprinkle the gelatin on top of it.
  • Once the sugar mixture has reached the correct temp, turn your stand mixer to a medium speed and slowly add the boiled sugar mixture to the water and gelatin.
  • Once the mixture has been added, turn the mixer up to high and beat until stiff and fluffy like a meringue. About 10 minutes.
  • Add the peppermint oil and green coloring on slow speed and mix through.
  • Pour the mixture into your prepared pan and spread evenly around. Set aside to firm up for 3-5 hours or overnight.
  • Once the marshmallow is ready lift it from the pan and lay it upside down on some powdered sugar on your work surface.
  • Peel of the parchment paper and discard. Sprinkle with more powdered sugar and using a sharp knife start to slice the marshmallow into strips.
  • Proceed to cut the marshmallow into squares, tossing in more powdered sugar to prevent any stickiness.
  • Bag the marshmallows up as gifts or serve in mugs of steaming hot chocolate garnished with crushed candy canes.

Notes

Recipe adapted from Martha Stewart.

Nutrition

Calories: 23kcal