• Skip to primary navigation
  • Skip to footer navigation
  • Skip to header navigation
  • Skip to privacy navigation
  • Skip to recipes navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
  • My Cookbooks
  • Work With Me
  • Shop
  • Contact

The Flavor Bender

Master the Science of Delicious

  • Recipe Index
    • All Recipes
    • Desserts
      • Cakes & Cupcakes
      • Candy & Bite Sizes
      • Chocolate
      • Cookies, Brownies & Bars
      • Frozen Desserts
      • Fruit Desserts
      • Puddings & Custards
      • Dessert drinks
      • No Bake
      • Pastries & Breads
      • Sweet Syrups & Spreads
      • Tarts & Pies
      • Cheesecakes
      • Healthy sweets
    • Breakfasts
      • Tarts, Quiches, & Pies
      • Waffles, Pancakes & Crepes
      • Quick Breads, Scones & Muffins
      • Breakfast Sandwiches
      • Pastries & Breads
      • Eggs
      • Breakfast & Brunch Drinks
      • Make Ahead Breakfasts
      • Healthy Breakfasts
      • Coffee and Tea drinks
      • Breakfast Smoothies & Juices
      • Breakfast Sides
      • Casseroles
    • Courses
      • Main Meals
        • Bread, Sandwiches & Burgers
        • Curries
        • Salads
        • Roasts & BBQ
        • Soups & Stews
        • Casseroles
      • Lunch
      • Beverages
      • Appetizers & Tapas
      • Sides
      • Dips & Condiments
      • Tea Time & Snacks
      • Desserts
      • Meal Prep
      • Cocktails
    • Cuisines
      • American
      • European
      • Australasian
      • Sri Lankan
      • East Asian
      • Mexican
      • Middle Eastern
      • South Asian
    • Sri Lankan
      • Main Meals
      • Drinks
    • Skill Level
      • Easy
        • Easy Desserts
        • Easy Cooking
        • Easy Breads
        • Easy Breakfasts
        • Easy Dinners
      • Intermediate
        • Intermediate Desserts
        • Intermediate Cooking
        • Intermediate Breads
        • Intermediate Breakfasts
        • Intermediate Dinners
      • Advanced
        • Advanced Desserts
        • Advanced Cooking
  • New? Start Here
  • Measurement Conversions
  • How-To Posts
Home Recipes All Dessert Recipes Candy and Confectionery
Updated:12/31/2019

Homemade Peppermint Marshmallows

40 mins
Candy and Confectionery
Jump to Recipe Print Recipe
2.6Kshares
  • Facebook
  • Twitter
  • Pinterest

Disclaimer: The Flavor Bender is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program. There are links on this site that can be defined as “affiliate links”. As an Amazon Associate I earn from qualifying purchases (at no cost to you) that will help support this website.

Homemade Peppermint Marshmallows - Soft, springy, fluffy peppermint marshmallows that are addictively delicious. Make them with or without corn syrup.  #PeppermintRecipes #PeppermintMarshmallows #EdibleGifts #HolidayRecipes #HomemadeMarshmallows

These Peppermint Marshmallows are soft, springy, fluffy as pillows and addictively delicious! They melt in your mouth, and have the perfect balance of sweetness and peppermint flavor. 

Peppermint marshmallows are great with hot chocolate or for gift-giving during the holidays!

Homemade Peppermint Marshmallows - Soft, springy, fluffy peppermint marshmallows that are addictively delicious. Fantastic for gift giving and for your hot chocolate. Make them with or without corn syrup. 

It’s December, and my house is overflowing with Peppermint Marshmallows!

I adore making homemade marshmallows. It’s such an easy confection to make – seriously, you wouldn’t believe how many friends and neighbors that I’ve impressed when I gifted them with homemade marshmallows. But then I tell them how simple it is to make fantastic homemade marshmallows that taste infinitely better than store-bought ones, and they are truly blown away!

I’m constantly surprised by how most people think marshmallows are too complicated to make, but that’s just not true. I’ve even met someone who thought marshmallows grew on trees, true story. I shared a detailed post on how to make classic homemade marshmallows with plenty of troubleshooting tips, so make sure to check it out if you’re new to this delicious game.

A large white and red marshmallow being gently squeezed between two fingers to show how soft the marshmallows are

Making homemade peppermint marshmallows is just as easy as making classic vanilla marshmallows. Instead of vanilla flavoring, you simply add peppermint extract to get the peppermint flavor, and then fold in some red coloring to get the beautiful red swirls.

The one piece of advice I’d give you about making homemade marshmallows is to invest in a sugar thermometer. It makes the whole process incredibly easier. BUT if you’re craving for peppermint marshmallows right now, and you don’t have a sugar thermometer, no worries. You can still make perfect homemade marshmallows by checking the sugar syrup stage using a small bowl or saucer of water. I’ve explained this trick in detail in my classic homemade marshmallows post, so I won’t describe it here, but I’ll provide the instructions in the recipe below.

I’ve given several tips here to help you make perfect, foolproof homemade peppermint marshmallows. These tips will help,

  • Prevent crystallized sugar syrup
  • Give you the option of not using corn syrup
  • Guarantee delicious, fluffy, springy, soft as pillows peppermint marshmallows!
Homemade Peppermint Marshmallow recipe process - Gelatin bloom in cold water in a mixing bowl with a whisk attached.
Bloomed gelatin in the mixing bowl.
Homemade Peppermint Marshmallow recipe process - The sugar syrup bubbling at the right temperature in a saucepan.
Sugar syrup at the right temperature in the saucepan.

Preventing sugar syrup crystallization

One of the main problems that people encounter when making homemade marshmallows is that the sugar syrup starts to crystallize as it cooks and heats up. This is especially true if you’re not using corn syrup.

Here’s the trick I use to prevent this – Once the sugar granules have dissolved in the boiling sugar syrup (swirl the pan to dissolve the sugar, don’t stir), I close the saucepan with a lid and let it simmer for about 2 minutes. The water that evaporates then condenses on the bottom side of the lid and drips back into the saucepan along the sides, washing away any undissolved sugar crystals. So you no longer have to brush the sides with a pastry brush dipped in water. This technique works like a charm every time.

I do use corn syrup in this recipe, but you can substitute the corn syrup with agave syrup or leave it out. Just make sure to read this classic homemade marshmallows post here, to find out how to make marshmallows without corn syrup, and then you can add the peppermint extract during the final minute of whipping.

Homemade Peppermint Marshmallow recipe process - The right texture, and color of the marshmallows when it's ready to be mixed with coloring.
The white and fluffy stage of marshmallows.
A metal mixing bowl with white marshmallow base with red swirls, and a silicone spatula
Fold in the red coloring to create beautiful red swirls.
Red swirled peppermint marshmallows in a greased pan, ready to be cured overnight.
Peppermint marshmallow scraped into the pan
Peppermint Marshmallows in a greased pan with mallow dusting powder on the top. With extra dusting powder in the background.
Peppermint marshmallow with the mallow powder dusted on top.

I also prefer to measure the gelatin, rather than relying on the pre-packaged gelatin packets. Here’s why.

  • There’s a slight difference in the weight of gelatin in each packet between brands (Knox vs other store brands).
  • And even though most people assume each packet has 1 tbsp of gelatin, in reality it’s a little less than that.
  • Whether you’re using gelatin packets or loose gelatin, weighing ensures that you use the same amount of gelatin every time.

Always remember to bloom the gelatin before using. Blooming gelatin involves soaking the powder in water and allowing the gelatin to soak up all the moisture and swell up. This makes it easier to dissolve the gelatin as it’s whisked with the hot sugar syrup.

When the sugar syrup reaches the right temperature, add it in a steady, slow stream into the bloomed gelatin in a mixer bowl. I usually whisk the gelatin and sugar syrup for about 10 minutes, starting at medium-high speed and ending at high.

Look at the marshmallow and feel the warmth of the bowl while it’s being whisked to get an idea of when to stop whisking. If you over-whisk, you can end up with stiff and dry marshmallow, and if it isn’t whisked enough, the marshmallow will weep while it’s resting.

White and Red swirled peppermint marshmallows cut into strips on a white cutting board with mallow dusting powder.

What to look for when whisking marshmallow

Look for a white, fluffy marshmallow mixture that has tripled in volume from the initial amount of sugar syrup.

The bowl should only be slightly warm, and the marshmallow mixture not too stringy. A slightly warm marshmallow mixture is easier to handle, especially when you’re folding in red coloring to create those beautiful red swirls in these homemade peppermint marshmallows. Plus, it makes it easier to pour the mixture into the prepared pan and smoothen the surface.

You can choose to color the whole marshmallow mixture with a little red coloring to make the whole thing colored gorgeous red/pink, or use green coloring for a minty green color. OR, like I did here, you can add a few drops of red gel coloring and fold it into the mixture to get lovely red swirls instead.

Cut the marshmallows into whatever shape you like. I prefer to cut them into 25 square pieces, but the large ones pictured in this post (16 pieces) are perfect for hot chocolate and gift giving!

Freshly cut Peppermint marshmallows with red and white swirls, on a cutting board with mallow dusting powder.

Can I cut these peppermint marshmallows into other shapes with a cookie cutter?

Yep! Instead of an 8 x 8 inch pan, you can use a 9 x 13 inch pan or a 10 x 15 inch jelly roll pan and spread the marshmallow base in the larger pan, so that you get a thinner marshmallow base. Then rub some butter or shortening on the cookie cutters and cut the marshmallow into the shapes you like.

Two red and white homemade peppermint marshmallows stacked on top of each other in the foreground, with 2 hot cocoa cups with peppermint marshmallows in the background

You can simply coat the marshmallows with the dusting mix, or you can even dip one half of the peppermint marshmallows in chocolate. Sprinkle some crushed peppermint candy canes on the chocolate too while you’re at it! 🙂

I like my peppermint marshmallows plain, so I can enjoy them with hot chocolate! Seriously, there’s nothing like a soft, springy, fluffy peppermint marshmallow in your hot chocolate on a cold, wintry day!

I guarantee you will LOVE making marshmallows once you give them a try. They are deceptively simple to make and far better than any store-bought kind.

A cup of hot cocoa with a peppermint marshmallow and candy cane in the foreground, with another cup of hot cocoa and more peppermint marshmallows in the background.

If you liked this homemade peppermint marshmallows recipe, don’t forget to subscribe for new (and free) recipes by entering your email address on the side bar (and get all these recipes delivered straight to your inbox), so you don’t miss out on a thing. You can find me on FACEBOOK, TWITTER, INSTAGRAM,  PINTEREST, YOU TUBE and GOOGLE-PLUS too.

Looking for more recipes?Sign up for my free recipe newsletter to get new recipes in your inbox each week! Find me sharing more inspiration on Pinterest and Instagram.

Homemade Peppermint Marshmallows - Soft, springy, fluffy peppermint marshmallows that are addictively delicious. Fantastic for gift giving and for your hot chocolate. Make them with or without corn syrup. 
5 from 1 vote

Homemade Peppermint Marshmallows

Cuisine: Candy
Soft, fluffy, springy peppermint marshmallows that are addictively delicious. Fantastic for gift giving and for your hot chocolate. And you can make them with or without corn syrup. 
Total Time 40 minutes
Serves 25
Prep: 20 minutes
Resting time: 4 hours
Cook: 20 minutes
Print Rate

Ingredients:

Peppermint Marshmallows

  • 14 oz white sugar increase sugar to 14.5 oz if you’re not using agave or corn syrup
  • 1/4 cup agave or 1/3 cup corn syrup 81 - 87 g
  • ½ cup water increase water to ⅔ cup if you’re not using agave or corn syrup
  • ½ cup water for the gelatin
  • 7 tsp gelatin about 3 packets of Knox gelatin (21 g)
  • Pinch of salt
  • 1 tsp pure peppermint extract
  • A few drops of red gel food coloring

Mallow Dusting Powder

  • 1 cup confectioner's sugar sifted
  • 1/2 cup cornstarch (cornflour)

Instructions:

Peppermint Marshmallows

  • Place the sugar, agave syrup (or corn syrup), and water in a saucepan. Stir until the sugar is moistened and mixed with the water.
  • If you’re not using agave or corn syrup - place the sugar in the saucepan and pour the water along the side of the saucepan. Make an “X” in the sugar using your finger - wall to wall (this will help the water spread and moisten the sugar).
  • Heat over medium-high heat until the sugar syrup comes to a boil. Gently swirl the pan to evenly distribute the heat and dissolve the sugar.
  • Cover the saucepan with a lid and lower the heat to medium. Let the syrup cook for 2 minutes. Do not lift the lid at this point.
  • After 2 minutes, remove the lid and check to make sure there are no sugar crystals on the sides of the saucepan. If there are crystals, then cover the saucepan for a further minute to allow condensation that collects on the bottom side of the lid to drip and wash down the sugar crystals back into the syrup.
  • Clip the sugar thermometer to the side of the saucepan, and set the temperature to between 242 - 245°F. Let the sugar syrup cook until it reaches this temperature - do not exceed 245°F.
  • If you don't have a sugar thermometer, please see recipe notes for directions to check the correct stage of the sugar syrup.
  • While the sugar syrup is cooking, prepare the gelatin. Place ½ cup of water in the mixer bowl. Add the gelatin and mix to moisten the gelatin. Then set it aside to allow the gelatin to bloom while the sugar syrup is cooking (at least 10 minutes). Place the bowl in your mixer with the whisk attachment. Add the salt into the bloomed gelatin.
  • When the sugar syrup reaches the right stage, remove it from the heat and let the bubbles subside. While the mixer is running on medium - low speed, pour the sugar syrup into the bloomed gelatin, along the wall of the bowl (this is to prevent the gelatin from getting scorched by the hot sugar syrup). Increase the speed to medium - high.
  • Whisk on medium - high for 3 to 5 minutes until the marshmallow base is doubled in size and is white, fluffy and smooth. Then mix for a further 3 to 5 minutes on high speed, allowing the marshmallow to volumize more (up to 3 times). Stop mixing if the marshmallow base has already cooled down, as this will create tough marshmallows. Make sure the base is fluffy, white and up to 3 times the initial volume.
  • While the marshmallow base is whisking, prepare the pan and utensils that you'll be using. Rub an 8 x 8 inch pan with shortening or butter (you can line this pan with parchment paper if you prefer). Brush all the utensils (spoon, spatulas) with the same fat as well.
  • Add the peppermint extract during the final minute of whisking.
  • Once the marshmallow base has tripled in size, remove the bowl from the mixer and add a few drops of red gel coloring into the base. Using the oiled silicone spatula to fold the color into the marshmallow base to create red swirls.
  • Scrape the marshmallow base into the prepared pan using the same spatula or flexible scraper. Spread the marshmallow evenly in the pan.
  • Sieve mallow dusting powder generously on top, and allow the marshmallow to set for at least 6 hours.
  • Turn the set marshmallow out onto a work surface dusted with dusting powder. Cut the marshmallow with an oiled knife or a pair of scissors into 25 square pieces (or 16 pieces for larger marshmallows). Toss the marshmallows in the dusting powder and store in an air-tight container.

Mallow Dusting Powder

  • Mix the confectioner's sugar and cornstarch together until well combined. Set aside until needed.

Tips & Tricks

If you don’t have a sugar thermometer, then you will need COLD WATER and a shallow saucer or bowl to check the stage of the sugar syrup. After the sugar syrup has come to a boil and simmered for 2 minutes (with the lid closed), check the stage of the sugar syrup every 5 minutes or so.
 
To do this, take a small amount of the sugar syrup and drop it into a small bowl of cold water.
 
  • If the sugar completely dissolves in the water – it’s not ready yet.
  • If the sugar forms a cohesive shape in the cold water, which you can pick up and press between your fingers, and if it gets smushed between your fingers and dissolves, it's still not ready yet (this is the soft-ball stage).
  • If the sugar has reached the right stage (firm-ball stage), then the sugar dropped in water will form a cohesive shape. You should be able to take this sugar out of the water, and you should have a pliable sugar ball that you can press between your fingers, and it shouldn't dissolve. THIS IS THE RIGHT STAGE.
  • If the sugar forms a ball that's too firm to be pressed between your fingers easily, then the sugar was cooked for too long. Unfortunately, you may need to start from the beginning if this happens. You can however, add a little hot water to the sugar syrup and “re-cook” the syrup to reach the right temperature again, but you may still end up with marshmallows that are a little chewy.

Nutrition Information:

Calories: 79kcal (4%)Carbohydrates: 19g (6%)Sodium: 4mgSugar: 18g (20%)Calcium: 1mg
Course:Candy, Confections, Dessert
Cuisine:Candy
Keyword:Confections, Marshmallows, Peppermint
Did you make this?Tag me on Instagram!I love seeing what you’ve made! Tag me on Instagram at @TheFlavorBender or leave me a comment & rating below.

The Flavor Bender - Euphoria

2.6Kshares
  • Share
  • Tweet
  • Pin

More Recipes You'll Love...

  • How to make Marshmallows - Learn the art of making fluffy, soft homemade marshmallows with or without corn syrup! With tips and information to make the perfect Marshmallows in many flavors. 
    How to make Marshmallows (tips and tricks for homemade marshmallows)
  • Homemade Strawberry Jam with reduced sugar and NO store-bought pectin! Made with overripe strawberries, apples and sugar, this Jam is the perfect breakfast spread
    Homemade Strawberry Jam (Reduced Sugar)
  • Homemade Slurm Drink from Futurama - sweet, tart, refreshing sparkling limeade with the spicy warmth of ginger! Kids will love the bright green shade and the sweet and tart ginger limeade, or spike it with some vodka for the adults.
    Homemade Slurm drink from Futurama

Reader Interactions

Leave a Review Cancel reply

I love hearing from you! Submit your question or recipe review here.

Your email address will not be published. Required fields are marked *

Made this? Rate this recipe:




This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. shl says

    December 25, 2020 at 23:25

    5 stars
    I just made this with my daughters! It was slightly nerve-wrecking waiting for the sugar syrup to reach the right temperature (first time I’d used the candy thermometer so we weren’t sure if it was accurate), and our small hand-held mixer wasn’t quite up to the task of fluffing up the mixture, but it worked out fairly well in the end, and tasted great! Thank you for the recipe, and the detailed instructions and explanations.

    Reply
  2. Rachel Meier says

    December 19, 2020 at 11:03

    Have you tried incorporate crushed candy canes to this recipe? If so, at what stage should they be incorporated so that they don’t cause the mallows to weep or ruin their integrity?

    Reply
    • Dini says

      December 19, 2020 at 14:04

      Hi Rachel
      I haven’t tried this because I feel that the candy cane is going to draw moisture from the marshmallow and dissolve, creating pockets of weeping candy cane within the marshmallows. However I haven’t tested my theory either.
      If you wanted to try it, I would add it during the last minute of whisking before scraping it into the pan.
      If you do try it, let me know how it turns out!

      Reply
  3. G says

    November 25, 2020 at 09:35

    We loved the hot chocolate we made with these marshmallows. Loved using agave vs corn syrup.

    Reply
  4. Leti says

    November 15, 2020 at 11:37

    Hi I’m doing homemade gifts along with store bought this year. I’m wondering how long they will keep so I can make them ahead of time?

    Reply
    • Dini says

      November 25, 2020 at 09:33

      Hi Leti
      Marshmallows have a very long shelf life if they are stored properly (air tight container) and also you don’t use any egg whites.
      Other additions like caramel can also reduce the shelf life, but extracts like peppermint won’t have an impact on that. I’ve kept my marshmallows for 6 months and they were still fresh and delicious then.
      I hope that helps!

      Reply
      • Patti says

        January 8, 2021 at 19:54

        Made them for the first time this week, and they were amazing! I gave them as gifts, but the airtight containers made them sticky, loosing the ‘pillowy’ marshmallow feel on the outside. How do you prevent this?

        Reply
        • Dini says

          January 10, 2021 at 09:58

          Hi Patti
          I currently have marshmallows I made in November in an air tight container and they aren’t sticky.
          If the marshmallows are coated with the sugar/cornstarch mix and there is absolutely no moisture in the container or in the marshmallows (candy pieces, etc) they shouldn’t be sticky. You can also add some of the sugar/cornstarch mix into the airtight container to help absorb in moisture as well. You could also try a ziploc bag to see if it might work better.
          Hope that helps!

          Reply
  5. Alison says

    December 31, 2019 at 11:08

    Hi there! I chose your recipe for my first time making homemade marshmallows! I just got my first stand mixer and want to break it in with these. I’m just confused because the ingredient list says 1/4 cup corn syrup or 1/3 cup corn syrup. Is that a typo?

    Reply
    • Dini says

      December 31, 2019 at 11:38

      Hi Alison
      Thank you for pointing it out. One measure is for agave syrup and the other is for corn syrup (whichever one you will be using). I’ve fixed this now 🙂
      Cheers,
      Dini

      Reply

Primary Sidebar

Hey there!

Hi! I’m Dini, a third culture kid by upbringing and a food-geek by nature. I was born in Sri Lanka, grew up in New Zealand and lived in Australia, and then the US, before moving to Canada in 2019! My food is a reflection of those amazing experiences!

Read More
Secret Layer Cakes Cookbook
The flavor bender
cookbook
Buy now on Amazon!

Recipe Basics

Learn how to make Perfect Choux Pastry (Or Pate a Choux!) - The only recipe guide you will ever need to make choux pastry, with perfect results every time. Plus a troubleshooting guide for your choux pastry recipe.  Fool proof choux pastry to make profiteroles, eclairs, cream puffs and more.  #ChouxPastry #Profiteroles #Eclairs #Pastry #CreamPuffs

How to make Perfect Choux Pastry

Classic Chocolate Eclairs - A foolproof recipe for making perfect eclairs that are crisp and puffy and filled with chocolate or vanilla pastry cream. 

Perfect Classic Chocolate Eclairs (Foolproof Recipe)

How to make Marshmallows - Learn the art of making fluffy, soft homemade marshmallows with or without corn syrup! With tips and information to make the perfect Marshmallows in many flavors. 

How to make Marshmallows (tips and tricks for homemade marshmallows)

How to make the best Homemade White Bread that is soft and delicious. An easy to follow recipe for perfect homemade bread with step by step instructions.

The Best Homemade Bread (White Bread Recipe)

Classic Pound Cake - A complete guide on how to make perfect, delicious and moist Pound Cake even if you're a baking novice! Tips + Tricks and Troubleshooting guide. 

Classic Pound Cake (Tips for a Perfect, Moist Pound Cake)

This Classic Chocolate Cake is the only and best chocolate cake recipe you will ever need! It has layers of soft, airy chocolate cake layers, with a creamy, buttery, melt in your mouth Chocolate buttercream frosting. Perfect cake for Birthday cake, or any occasion. 

The Best Classic Chocolate Cake

Chocolate
Cakes
Bread
Sri Lankan
Breakfast
Drinks
Candy
Pastries
All Recipes
Featured On
taste of the World
Free recipe ebook

Get my curated collection of the Top 10 Flavor Bender recipes!

  • 10 delicious chocolate recipes
  • Creative ways to use chocolate
  • Desserts and savory recipes
Download now!

Reader Faves

How to make Instant Pot Short Ribs - This easy recipe makes delicious, tender and succulent short ribs with classic flavors!

How to make the Best Instant Pot Short Ribs

Buttery Lemon Slow Roasted Salmon with Lemon Butter Sauce - Perfectly cooked, juicy slow roasted Salmon with a buttery tangy sauce! Delicious and versatile for any meal and occasion. 

Slow Roasted Salmon with Lemon Butter Sauce

Unbelievably easy Rough Puff pastry - Quick and easy to make and tasted infinitely better than store bought (30 -45 minutes only)! No long waiting times, to make this amazing pastry and NOONE will know you took a shortcut!

Perfect Quick and Easy Rough Puff Pastry

Spicy Sweet Chilli Sauce Easy to make, absolutely delicious, with an extra kick of spice this is the BEST Sweet chilli sauce you will EVER have!

The Best Spicy Sweet Chili Sauce!

The flavor bender

I love baking, and I love cooking. I experiment with flavors, textures and ingredients, and I love passing on all my tips and tricks to you!

Read More
  • About
    • Meet Dini
    • My Book
    • Work With Me
    • Contact
  • Browse
    • Recipes
    • Measurement Guide
    • Baking How-To’s
    • Shop My Faves
© The Flavor Bender
  • Privacy
  • Disclosure
  • Terms
Site Credits Designed by Melissa Rose Design Developed by Once Coupled

Join the flavor bender tribe!

Join my FREE recipe challenge to receive new recipes and dinner ideas straight to your inbox!