Homemade Peppermint Marshmallows

by Shawnda on December 13, 2010

in Candy,Christmas,Holiday Favorites

How do you drink your hot chocolate?

I prefer mine spiked with a shot of Bailey’s Mint. But if I’m not sneaking in a little Bailey’s, I go for marshmallows. Growing up, I loved the Swiss Miss packets that came with “marshmallows.” You know the “marshmallows” that more resembled pencil erasers than an actual marshmallow. They’d rehydrate and then melt into a creamy layer that would leave you sporting a Got Marshmallow mustache.

Homemade marshmallows most definitely do not resemble pencil erasers. They’re light, fluffy, and you can spike them with whatever flavor you want. I wanted peppermint. Toss in 2-3 marshmallows into a steamy mug and your hot chocolate slowly infuses with peppermint as that creamy layer forms on top. Yum!

I love to use Ina Garten’s Toasted Coconut Marshmallow recipe for a non-chocolate marshmallow base (and David Lebovitz’s recipe for chocolate marshmallow). It has consistently given me picture perfect, crazy fluffy marshmallows every single time. They’ll keep for ~2 weeks in treat bags dusted with plenty of powdered sugar.

Peppermint Marshmallows

Fluffy homemade marshmallows are spiked with peppermint to flavor your favorite mug of hot chocolate.


  • 3 packages unflavored gelatin
  • 1 cup cold water, divided
  • 1 cup light Karo syrup
  • 1 1/2 cup grandulated sugar
  • 1/4 tsp salt
  • 1 Tbsp peppermint extract
  • Gel food coloring (optional)
  • Baking or cooking spray
  • Powdered sugar for dusting/stick-proofing


  1. Place 1/2 cup cold water in the bowl of your stand mixer fitted with the whisk attachment. Sprinkle the gelatin over top and set aside.
  2. Clip a candy thermometer to a small sauce pan. Heat corn syrup, sugar, salt, and the other 1/2 cup cold water over medium heat, stirring until the sugar is dissolved. Turn to high and cook to 240 F (use a candy thermometer), 6-8 minutes longer.
  3. Turn mixer to low and slowly pour the hot syrup over the gelatin. Increase the mixer speed to high (and because I had an unfortunate experience once, I do this gradually over about a minute to prevent sugar lava from slinging on me... again) and let run for ~10 minutes. Add the peppermint extract and whisk for another 5 minutes until you have a glossy, smooth, and thick marshmallow mixture.
  4. While the marshmallow is whisking, heavily coat the inside of an 8x8 pan with baking spray (there's no such thing as over-greasing!). Coat with powdered sugar and tap out the excess. Pour in the marshmallow mixture (it will come all the way to the top). Drop 6-8 drops of red food coloring over the top and swirl with a knife held vertically. (Alternately, you could add this to the stand mixer and let the whisk go around the bowl 2 or 3 times.) Let sit for at least 4 hours (I do overnight) until solidified and cooled.
  5. Turn the marshmallow squares out onto a heavily powder-sugared surface. Using a long greased knife, cut the marshmallows into 1-inch pieces (they'll be 2 inches tall if you don't cut them in half horizontally, which I did). As you're cutting the marshmallows, keep all sides of the marshmallows dusted with powdered sugar and store in an airtight container for ~2 weeks.


Yields: ~128 marshmallows

Adapted from Food Network

Estimated time: 4 hours 45 minutes

The 12 Days of Homemade Christmas 2010
Swirly Chocolate-Peppermint Bark Fleur de Sel Caramels Chocolate Crackles Tahitian Vanilla Beans Peppermint Chunk Cookies Red, White, and Green Biscotti
Cranberry Pecan Bread Salted Vanilla Bean Caramel Sauce Homemade Hot Chocolate Mix Homemade Red Wine Vinegar Homemade Granola Homemade Marshmallows

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