Peppermint Marshmallows

Dive into the tastiest Christmas candy of the season with homemade peppermint marshmallows! Whip up a batch of these pillowy delights for entertaining or gifting. Or serve them with our Crockpot Hot Chocolate for the ultimate in Christmas yumminess!

Peppermint Marshmallow Recipe

• Cook time: 25 mins

• Setting time: 4-6 hrs

• Total time: 4 hrs 25 mins - 6 hrs 25 mins

• Servings: 16

Ingredients

• Nonstick cooking spray

• 3 envelopes (0.25 oz) of unflavored gelatin

• 1 cup water, divided

• 2 1/4 cups sugar

• 1 cup light corn syrup

• Pinch salt

• 1/2 tsp peppermint extract (or 1 tsp vanilla extract)

• 1/2 cup peppermint candies, crushed

• 1/2 cup powdered sugar

Special equipment: Candy thermometer, heatproof rubber spatula, electric mixer.

Instructions

1. Line a 13” x 9” pan with foil and spray with nonstick cooking spray.

2. In a large bowl, pour 1/2 cup water on top of the gelatin and let it sit while you continue with the next step.

3. In a medium saucepan, combine the sugar, light corn syrup, salt, and remaining ½ cup of water and bring to a boil. Continue to cook, without stirring, until a candy thermometer registers 240°F.

4. When the mixture comes to 240°F, remove the pot from the heat. Add the warm sugar mixture to the bowl with the gelatin mixture a little bit at a time, whisking after each addition. 

5. Using an electric mixer with the whisk attachment, whip on high speed until the mixture is thick, opaque, and holds still peaks (about 10-12 minutes). Add peppermint (or vanilla) extract and mix to combine. 

6. Spread the marshmallow mixture into the prepared pan. Sprinkle the top with crushed peppermint candy. Cover and let set at room temperature for 4-6 hours until set. 

7. Remove the marshmallows from the pan by lifting up the foil. 

8. Spray a knife with nonstick spray and sprinkle with powdered sugar. Cut marshmallows into 1.5-inch squares (or whatever shape and size you prefer). Dip the knife in powdered sugar as needed and toss the cut marshmallows in powdered sugar to keep them from sticking together. Store in an airtight container in a cool, dry place (do not refrigerate). 

Step-by-Step Instructions

Step 1

Line a 13x9-inch pan with foil and spray with nonstick cooking spray.

Step 2

In a large bowl, pour 1/2 cup water on top of the gelatin and let it sit while you continue with the next step.

Step 3

In a medium saucepan, combine the sugar, light corn syrup, salt, and remaining ½ cup of water and bring to a boil. Continue to cook, without stirring, until a candy thermometer registers 240°F.

Step 4

When the mixture comes to 240°F, remove the pot from the heat. Add the warm sugar mixture to the bowl with the gelatin mixture a little bit at a time, whisking after each addition. 

Step 5

Using an electric mixer with the whisk attachment, whip on high speed until the mixture is thick, opaque, and holds still peaks (about 10-12 minutes). Add peppermint (or vanilla) extract and mix to combine. 

Step 6

Spread the marshmallow mixture into the prepared pan. Sprinkle the top with crushed peppermint candy. Cover and let set at room temperature for 4-6 hours until set. 

Step 7

Remove the marshmallows from the pan by lifting up the foil. 

Step 8

Spray a knife with nonstick spray and sprinkle with powdered sugar. Cut marshmallows into 1.5-inch squares (or whatever shape and size you prefer). Dip the knife in powdered sugar as needed and toss the cut marshmallows in powdered sugar to keep them from sticking together. Store in an airtight container in a cool, dry place (do not refrigerate). 

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