Peppermint Marshmallows

There’s something truly magical about homemade marshmallows. They’re soft, pillowy, and melt-in-your-mouth delightful, but when you add a refreshing hint of peppermint, these treats transform into an unforgettable holiday favorite — perfect for cozying up by the fire or adding a festive touch to your hot cocoa. This peppermint marshmallow recipe combines the classic fluffy texture with a cool, minty twist that’s sure to become a staple in your seasonal dessert lineup. Plus, making marshmallows from scratch is easier than you might think, and the results are far superior to anything store-bought. Ready to whip up a batch of these sweet and minty clouds? Let’s dive in!

Why This Recipe Is a Must-Try

Making marshmallows at home is a rewarding experience that brings the joy of fresh, soft treats right to your kitchen. Here’s why this peppermint marshmallow recipe should be at the top of your must-try list:

• Freshness and Flavor: Homemade marshmallows have a delicate texture and fresh flavor you just can’t get from store-bought versions. The peppermint adds a cool, invigorating note that complements the sweetness perfectly.
• Customizable: You control the ingredients and can adapt the peppermint intensity to your liking. Whether you want a subtle hint or a bold burst of mint, this recipe is flexible.
• Simple Ingredients: With just a handful of pantry staples, you can create these marshmallows without any complicated techniques or specialized equipment.
• Perfect for Gifting: Beautifully cut and dusted with powdered sugar or crushed candy canes, these marshmallows make wonderful homemade gifts during the holiday season.
• Diet-Friendly Adjustments: The recipe uses gelatin and natural flavorings that align with dietary preferences, making it suitable for a wide range of eaters.

Ingredients

• 3 packets (about 21 grams) unflavored gelatin powder
• 1 cup cold water, divided
• 2 cups granulated sugar
• 1/2 cup light corn syrup
• 1/4 teaspoon salt
• 1 tablespoon pure peppermint extract
• 1 teaspoon pure vanilla extract
• Powdered sugar, for dusting
• Optional: crushed peppermint candy or candy canes, for garnish

How To Make Peppermint Marshmallows

Step 1: Bloom the Gelatin

In the bowl of a stand mixer, sprinkle the gelatin over 1/2 cup of cold water. Let it sit for about 10 minutes to absorb the water and bloom. This step ensures a smooth, stable marshmallow texture.

Step 2: Prepare the Sugar Syrup

In a medium saucepan, combine the granulated sugar, corn syrup, salt, and remaining 1/2 cup of water. Stir gently to combine, then heat over medium-high heat until the mixture reaches 240°F (115°C) on a candy thermometer. This is the soft-ball stage, which is crucial for the perfect marshmallow consistency.

Step 3: Mix the Marshmallow Base

With the mixer running on low speed, slowly pour the hot sugar syrup into the bloomed gelatin. Once all the syrup is added, increase the mixer speed to high and whip for about 10-12 minutes, or until the mixture becomes very thick, glossy, and lukewarm.

Step 4: Add Flavors

Add the peppermint extract and vanilla extract, then beat for an additional 30 seconds to incorporate. Adjust the peppermint flavor to your preference — add a little more if you want a stronger minty kick.

Step 5: Prepare Your Pan

Lightly grease a 9×13-inch baking pan and dust it generously with powdered sugar. This will prevent the marshmallows from sticking.

Step 6: Pour and Set

Pour the marshmallow mixture into the prepared pan, using a lightly oiled spatula to smooth the surface. Dust the top with more powdered sugar, cover with a clean kitchen towel, and let it set at room temperature for at least 4 hours, preferably overnight.

Step 7: Cut and Coat

Once set, invert the marshmallow slab onto a powdered sugar-dusted surface. Use a sharp knife or pizza cutter dusted with powdered sugar to cut into squares. Toss each marshmallow in powdered sugar or crushed peppermint candies to coat all sides.

Expert Tips

• Use a candy thermometer to ensure your sugar syrup reaches the precise temperature for perfect marshmallows every time.
• Don’t skip the step of dusting your pan and marshmallows with powdered sugar — it keeps them from sticking and makes handling much easier.
• If you want extra festive marshmallows, sprinkle crushed peppermint candies on top just before the marshmallows fully set.
• Make sure your mixer bowl and beaters are clean and dry before starting to avoid any issues with the marshmallow texture.
• If you don’t have a stand mixer, a hand mixer works, but it will take a bit more time and effort to reach the right consistency.

Variations and Customizations

• Chocolate Peppermint Marshmallows: Add 2 tablespoons of unsweetened cocoa powder to the gelatin mixture for a rich chocolate twist.
• Vanilla Almond Peppermint: Substitute the vanilla extract with almond extract for a nutty flavor complementing the peppermint.
• Natural Coloring: Stir in a few drops of natural green food coloring to give your marshmallows a festive hue.
• Marshmallow Pops: Insert lollipop sticks into the marshmallows before they set for a fun, portable treat.
• Spiced Peppermint: Add a pinch of ground cinnamon or nutmeg along with the peppermint extract for a warm holiday flavor.

How to Store Leftovers

Homemade marshmallows are best enjoyed fresh but can be stored for later. Place them in an airtight container lined with parchment or wax paper to prevent sticking. Store at room temperature in a cool, dry place away from direct sunlight. They will stay fresh for up to 2 weeks. Avoid refrigeration, as this can cause the marshmallows to dry out or become sticky. If you want to keep them longer, you can freeze them in an airtight container for up to 3 months — just thaw at room temperature before enjoying.

FAQ

Can I use gelatin substitutes for this recipe?

Yes, you can use agar-agar as a vegetarian alternative, but the texture will be slightly different and the setting process may vary. Agar-agar sets more firmly and quickly, so it’s best to follow specific instructions for marshmallow recipes using agar-agar.

How do I know when the sugar syrup is ready?

Use a reliable candy thermometer to check the temperature. The syrup should reach 240°F (115°C), which is known as the soft-ball stage. At this stage, a small amount of syrup dropped into cold water will form a soft, flexible ball.

Can I make these marshmallows without a stand mixer?

You can, but it will require more effort. Use a powerful hand mixer and be prepared to whip the mixture for a longer time until it becomes thick and glossy. Consistency is key, so don’t rush this step.

What’s the best way to cut marshmallows without them sticking?

Dust your knife or pizza cutter with powdered sugar before cutting. Wipe it clean and re-dust between cuts. You can also oil the blade lightly with a neutral oil to prevent sticking.

Conclusion

Peppermint marshmallows are the perfect blend of fluffy sweetness and refreshing mint, making them an irresistible treat for the colder months and festive occasions. With just a few simple ingredients and some easy steps, you can create a batch of homemade marshmallows that will impress friends and family alike. Whether you enjoy them on their own, in hot chocolate, or as a unique gift, these peppermint marshmallows are sure to bring smiles and cozy vibes. So grab your ingredients, follow this recipe, and get ready to experience marshmallow magic like never before!