Homemade Peppermint Marshmallows
I’m not sure how much I’ve mentioned it here on the blog, but a few Fridays ago, I dropped the bomb… I don’t drink coffee. More specifically, I don’t like coffee. I just haven’t developed a taste for it, although if you blend it all up into a pseudo-milkshake called a mocha frappuccino, then I’ll drink a little bit. Aside from that, if I’m ever at Starbucks, there is a 99.9% chance that I’m ordering hot chocolate. I have always enjoyed some of the higher-end packaged hot chocolate mixes, but a few years ago I discovered how ridiculously easy it was to make my own homemade hot chocolate mix. Not only is it great to keep on hand during the winter months, but it also makes a perfect homemade Christmas gift. You know what ups the “wow” factor of homemade hot chocolate mix? Homemade marshmallows. If it’s December, peppermint marshmallows are definitely in order.
Marshmallows are one of those things that never really occurred to me to make from scratch until I saw them in Baking: From My Home to Yours nearly five years ago now. After making them once, I was amazed at how utterly easy they were. Not only that, but they were far, far superior to anything you could buy at the grocery store. Hot chocolate and s’mores never tasted so good!
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While it’s easy (and traditional) to cut the marshmallows into squares, you could also use a little round cutter to cut them to fit mugs if you’re giving them away as part of a gift. As you can see, I took some of the marshmallows and dipped the bottom half in dark chocolate then rolled it in crushed candy canes. This makes for a pretty presentation if you’re packaging them up with hot chocolate mix for the holidays!
However you cut, package or serve the marshmallows, once you’re done, drop a couple in a piping hot cup of hot chocolate, kick back and enjoy!
One year ago: Classic Gingerbread Cake
Two years ago: Chocolate Walnut Fudge
Three years ago: Chewy Oatmeal-Raisin Cookies
Peppermint Marshmallows
Ingredients
- ⅔ cup (80 g) powdered sugar
- ⅓ cup (42.67 g) cornstarch
- 1 cup (250 ml) cold water, divided
- 2½ tablespoons (2.5 tablespoons) unflavored gelatin
- ⅔ cup (227.33 ml) light corn syrup
- 2 cups (400 g) granulated sugar
- ¼ teaspoon (0.25 teaspoon) salt
- 2 teaspoons vanilla extract
- ½ teaspoon (0.5 teaspoon) peppermint extract
Instructions
- Line a 9×13-inch pan with foil, enough so that excess foil hangs over the sides of the pan. Spray with non-stick cooking spray; set aside.
- In a small bowl, whisk together the powdered sugar and cornstarch; set aside.
- Pour ½ cup of the cold water into the bowl of an electric mixer fitted with the whisk attachment. Sprinkle the gelatin over the water. Let stand until the gelatin becomes very firm, about 15 minutes.
- Meanwhile, combine the remaining water and the corn syrup in a medium saucepan. Pour the sugar into the center of the saucepan and add the salt. Place the pan over medium-high heat and bring to a boil, gently swirling the pan, until the sugar has dissolved completely and the mixture reaches 240 degrees F, about 6 to 8 minutes.
- Turn the mixer on low speed and carefully pour the hot syrup mixture into the gelatin mixture, avoiding the side of the bowl as much as possible. Gradually increase the speed to high and whip until the mixture is very thick and stiff, 10 to 12 minutes, scraping down the bowl as needed. Add the vanilla and peppermint extract and mix until incorporated, about 15 seconds.
- Working quickly, scrape the mixture into the prepared pan using a spatula that has been sprayed with non-stick cooking spray. Smooth the top into an even layer. Sift 2 tablespoons of the powdered sugar mixture over the pan. Cover and let sit overnight at room temperature.
- The next day, turn the marshmallow slab out onto a cutting board and peel off the foil. Sift 2 tablespoons of the powdered sugar mixture over the slab. Using a pizza cutter or a sharp knife that has been sprayed with non-stick cooking spray, cut into 1-inch strips one way, and then across the other way for square marshmallows. You could also use round cutters to cut them out as well.
- Place the remaining powdered sugar mixture in a large ziploc bag. Working with 3 or 4 marshmallows at a time, toss the marshmallows in the bag with the powdered sugar mixture, then toss in a fine-mesh strainer to remove any excess powder. Marshmallows can be stored in an airtight container or bag for up to 2 weeks.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Super simple and tasty! Can’t wait to give them out as gifts. This was my “test run,” I’m going to swirl some red coloring in the next ones.
Sounds yummy. Two suggestions:
Heat the softened gelatin in a microwave oven for about 20 seconds, stir to dissolve. You’ll get a nicer texture.
A ziplock bag is not necessary and it is wasteful. Simply toss the marshmallows in a deep bowl with the sugar and cornstarch mixture in the bottom. It’s quicker, too.
So naughty and so dreamy!! Gah! Those marshmallows alone are worthy of drool, but paired with that Peppermint I am totally swooning.
These marshmallows look delicious and give me something to do on snow days! Perfect!
Nice recipe! I wonder if strawberry juice or some other natural red color would be a better substitute for food coloring if one wanted to make these with a bit of red striping. Hmmm…
Made these last night to go with your homemade hot chocolate for teacher gifts this year. They came out wonderfully! So tasty! It would be great to add a note that if one does not have a candy thermometer, the syrup is at the “soft ball” stage when it’s ready.
Thank you for the beautiful photos as well – I couldn’t resist looking at your site after seeing the picture of the chocolate and candy cane dipped marshmallows!
I made these yesterday and cut them this morning. SUPER easy (and tasty) recipe; and I was only a tiny bit afraid of the boiling sugar!
Just made your marshmallow recipe…question…when do you put the salt in? I didn’t see where it was referenced. I put it in with the sugar, water and corn syrup.
Hi Denise, So sorry about that! You were right, though – it goes in with the sugar, water and corn syrup.
OMG these turned out so good! Will definitely make these with some hot chocolate mix for Christmas gifts in 2013 :)
I just made these (it was my first time making marshmallows), and it was SO GOOD! I am hooked! :) I made a half batch in an 8×8 pan. Thanks for sharing the recipe!
I will be making these with my daughter this weekend when she comes home for Winter Break, she is such a Hot Chocolate fan !! ! I have a quick Hot Chocolate question, the recipe calls for powdered milk, and then says to use milk for the liquid. Is this correct? I was thinking about crushing some peppermint candies and adding it to the mix. ..What do you think , Michelle?
Hi Judi, Yes, you use powdered milk in the recipe and then use milk as the liquid. If you’d prefer a less-rich drink, you could always use water. Candy canes would be delicious, give it a nice kick!
These look great and do-able with all the holiday madness.
Such a yummy recipe! I included this post in my Five Tips For The Weekend.
http://thisblogisnotforyou.com/5-tips-for-the-weekend-4-2/
Have to try this!
I’ve been wanting to do a corn syrup-free version of a homemade marshmallow forever….I’m pretty sure when it happens, I’ll be dipping them in chocolate!
Thanks for the inspiration!
Those chocolate-dipped peppermint marshmallows look amazing and so professional. I recently bought a bag of hot chocolate mix from LA Burdick in Boston and have been waiting for a nice, cold night to make myself a cup. Now I have an even better reason to whip out the hot chocolate – homemade marshamallows. I can’t wait to make these! Thanks for sharing the recipe and for the cute gift ideas.
I did it. Made the marshmallows today! It ended up being a success. BUT,not before I made a mess! My mixer pooped out on me! The only thing that saved me was that the motor stopped like 2 minutes to go and they were done anyway.
Hubby said I’d have a new mixer for Christmas! Yeahhhh!
I don’t believe you. You do all this without caffeine? I can’t walk ten steps without a coffee, I’m very lucky my husband makes me one every morning. I love hot chocolate equally though and these marshmallows look adorable. Home-made marshmallows are now on my list to make. Thank you.
ok…i already made the hot chocolate. i am getting ready to make these marshmallows, but when does the salt go in? or can it be safely omitted? and thank you in advance for making me look like a hero to my hot-chocolate-and-marshmallow loving son!
Hi Sue, Sorry about that! It should go in the pan with the corn syrup, water and sugar.
chocolate in any form…
I don’t like coffee, either, but I am similarly a hot chocolate junkie. On a related note, I also dislike marshmallows, EXCEPT for homemade marshmallows. :)
I don’t like coffee either, though I did when I was a tween, and I’m allergic to chocolate so no hot chocolate but I looooooove marshmallows! Making my own is on my baking to do list. Peppermint ones would be great as the ones I bought at the store are terrible.