READY IN 4+ hrs

Peppermint Marshmallows

Read Reviews (34)

"These homemade marshmallows with a hint of peppermint are great for adding to a cup of hot chocolate." — Cari

Directions

Line a 9x9 inch baking dish with lightly greased foil or plastic wrap. Grease another piece of foil or plastic wrap to cover the top, and set aside.
Place 1/2 cup of water in the bowl of an electric mixer, and sprinkle gelatin on top of water to soak.
While gelatin is soaking, combine 1/4 cup of water, corn syrup, and sugar in a saucepan, and bring to a boil over medium heat. Boil the mixture hard for 1 minute.
Pour the hot sugar mixture into the gelatin mixture and beat on high for 12 minutes with electric mixer, until the mixture is fluffy and forms stiff peaks. Add vanilla and peppermint extracts, and beat just until blended.
Pour the marshmallow mixture into the prepared baking dish, using a greased spatula to smooth the top of the candy. Cover the candy with the reserved greased foil or wrap, and press down lightly to seal the covering to the top of the candy.
Allow the marshmallow candy to rest for 4 hours or overnight. Mix together cornstarch and confectioner's sugar in a shallow dish. Using oiled scissors or an oiled kitchen knife, cut the marshmallow candy into strips, then into 1 inch squares. Dredge the marshmallows lightly in the cornstarch mixture and store in an airtight container.

Kitchen-Friendly View

PREP 25 mins
COOK 5 mins
READY IN 4 hrs 30 mins

Reviews More Reviews

Most Helpful Positive Review

Dec 17, 2009

These are wonderful. Use a candy thermometer if you have one and cook until 235 -takes the guesswork out. I added peppermint oil and omitted the vanilla. We crushed candy canes and some leftover peppermint meringues to dust on top. These are HUGE-filled a 11x7 pan. After they are cut, I shook them in a big platic bag filled with the cornstarch/sugar/crushed candy canes. I'll be making another batch for Christmas Eve cocoa as I don't expect these to last long!

—Sweet Apron

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Most Helpful Critical Review

Dec 29, 2009

The formula for this is great, BUT I am rating it low because there is waaay to much peppermint extract in this. I knew it when I was making it, and only added 1 tsp, but it was still way to strong. I highly suggest only using 1/4-1/2 tsp peppermint extract if you want marshmallows for people who don't need a stuffy nose cleared up, and don't need a breathmint. Other than that, the basic formula, and directions were great, thanks :)

—Mrs. Wayman

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43 Ratings

Oct 22, 2009

I only made these with vanilla (so no peppermint, at least not yet) and it's SOOOOO easy. When it says to have a hard boil make sure that the entire surface of the liquid is bubbling like crazy. I was a little apprehensive about pouring the whole hot mixture over the gelatin at once (I've only seen "stream in the syrup a little at a time..."), but it worked. Set your timer for 6 minutes and check the marshmallows in the mixture then, my marshmallows were done in 8 minutes. Let it set before you try it, otherwise it tastes like too much gelatin - trust me. Great recipe, especially since one of my boys have an egg allergy. Thanks for the great recipe.

—Soifua

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Apr 14, 2010

Really good recipe! If you want to try something different instead of pepermint extract use coconut extract, and top it with coconut toasted before it sets. It turns really really good.

—A.G.

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Nov 23, 2010

This was an easy recipe and method to follow, and the results are tasty. I messed up and thought I had enough corn syrup, only to discover I didn't. I used about 1/3 cup of pancake syrup (and then omitted the peppermint flavor). So I guess I made butter pecan marshmallows! I can't wait to try these again with the peppermint next!

—pcanton

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Jan 12, 2011

I never knew making my own marshmallows could be so easy! I made a big batch of these to pair with jarred hot cocoa for christmas presents- a big hit with family and friends! Next time I will half the peppermint, as it was bit too much but otherwise very tasty. A little goes a long way! Thanks for sharing :)

—SamanthaMarie

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Jan 04, 2010

These were very easy to make. I do agree with another reviewer that for MY taste there is a little too much peppermint extract in it. I think I would scale it back to 1-1 1/2t. Other than that, perfect! I used an 8x8 pan and cut it into 36 large chunks, but you can always make them smaller.

—MAG'S MOM

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Feb 23, 2009

This was the first time ever making marshmallows. It was easy and delicious. All my friends loved them and were really surprised about them being homemade.

—tutti

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Nutrition

Calories
63 kcal
3%

Carbohydrates
15.7 g
5%

Cholesterol
0 mg
0%

Fat
0 g
< 1%

Fiber
0 g
< 1%

Protein
0.5 g
< 1%

Sodium
5 mg
< 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Peppermint Marshmallows

Serving Size: 1/40 of a recipe
Servings Per Recipe: 40
Amount Per Serving
Calories: 63
Calories from Fat: < 1

% Daily Value *
Total Fat 0g < 1 %
Saturated Fat 0g < 1 %
Cholesterol 0mg 0 %
Sodium 5mg < 1 %
** Potassium < 1mg < 1 %
Total Carbohydrates 15.7g 5 %
Dietary Fiber 0g < 1 %
Protein 0.5g < 1 %
Sugars 12.2g
** Vitamin A 0 %
** Vitamin C 0 %
** Calcium < 1 %
** Iron < 1 %
** Thiamin < 1 %
** Niacin < 1 %
** Vitamin B6 < 1 %
** Magnesium < 1 %
** Folate < 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.