Description
Delightfully fluffy and minty, these Peppermint Marshmallows are a festive treat perfect for holiday gifting or enjoying by the fire. Made from scratch using gelatin, sugar, and refreshing peppermint extract, they’re soft, chewy, and beautifully swirled with optional red food coloring and crushed candy canes for extra holiday charm.
Ingredients
Scale
Wet Ingredients
- ¾ cup water, divided
- ⅔ cup light corn syrup
- 1 tablespoon pure vanilla extract
- ½ teaspoon peppermint extract
Dry Ingredients
- 3 envelopes unflavored gelatin (0.25 ounces each)
- 2 cups white sugar
- ¼ cup cornstarch
- ¼ cup confectioners’ sugar
Optional Ingredients
- ½ cup finely crushed candy canes
- Red gel food coloring
Instructions
- Prepare the pan: Line a 9×9 inch baking dish with plastic wrap and spray with non-stick cooking spray. Also spray another piece of plastic wrap to cover the top later, then set both aside.
- Soften gelatin: Pour ½ cup of water into the bowl of a stand mixer fitted with a whisk attachment. Sprinkle the gelatin evenly over the water and allow it to soak while preparing the sugar syrup.
- Cook sugar syrup: In a medium saucepan, combine ¼ cup water, light corn syrup, and white sugar. Bring this mixture to a boil over medium heat, then allow it to boil hard for exactly 1 minute to properly dissolve and reach the right consistency.
- Whip marshmallow mixture: Carefully pour the hot sugar syrup into the gelatin mixture in the stand mixer. Beat on high speed for 12 minutes until the mixture is fluffy and forms stiff peaks. Add in the vanilla extract and peppermint extract, then beat just to combine. If desired, gently fold in the crushed candy canes at this stage.
- Set and color marshmallows: Pour the marshmallow batter into the prepared baking dish. Use a greased spatula to smooth the surface evenly. Drop 9 to 12 drops of red gel food coloring on top and use an oiled butter knife or chopstick to swirl the color into the mixture for a festive effect. Cover the marshmallows with the second sprayed plastic wrap, pressing lightly to seal.
- Allow marshmallows to set: Let the marshmallows rest uncovered at room temperature for at least 4 hours or overnight until fully set and firm enough to cut.
- Cut and coat marshmallows: Mix the cornstarch and confectioners’ sugar in a shallow dish. Using oiled scissors or an oiled kitchen knife, cut the marshmallows into strips and then into 1-inch squares. Lightly dredge each piece in the cornstarch mixture to prevent sticking. Store the marshmallows in an airtight container to maintain freshness.
Notes
- Look for unflavored gelatin in the baking aisle, usually found near flavored gelatin like Jello; Knox is a common brand in the U.S.
- Light corn syrup prevents sugar crystallization and results in smooth marshmallows, but honey can be used as an alternative with a slight flavor difference.
- Use peppermint extract specifically, not mint extract, for authentic flavor.
Nutrition
- Serving Size: 1 marshmallow
- Calories: 65
- Sugar: 13g
- Sodium: 10mg
- Fat: 0.1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 0.3g
- Cholesterol: 0mg
