Homemade Peppermint Marshmallows

Homemade Peppermint Marshmallows are soft, springy squares of peppermint and vanilla, made from scratch. They’re my favorite thing to float on a mug of homemade hot chocolate.

These were the first marshmallows I ever made, and let me tell you… the process was FUN! I’ve made a lot of marshmallows since (my homemade strawberry marshmallows are the ones I make most), but these peppermint ones are my Christmas batch.

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Why You’ll Love These Peppermint Marshmallows

• They melt exquisitely. That’s what makes them the perfect topping for a rich cup of hot chocolate.
• No food coloring. Most peppermint marshmallows get a red swirl. I’m not a huge fan of artificial food coloring, so mine stay snowy white.
• Chewy, not mushy. I once had a homemade marshmallow at a fancy afternoon tea that was more soft than chewy, and I was sorely disappointed. These were just as I had imagined… but better.
• Easier than they look. Once the syrup hits 240°F, the mixer does almost all of the work.

Ingredients for Homemade Peppermint Marshmallows

• Unflavored gelatin: 3 packets, bloomed in ice cold water so it doesn’t clump.
• Sugar: plain white sugar for the syrup.
• Light corn syrup: it keeps the sugar from crystallizing, so the marshmallows come out smooth.
• Water and kosher salt: a little salt balances the sweetness.
• Vanilla and peppermint extract: use pure peppermint extract, not “mint” extract, which tastes more like spearmint.
• Powdered sugar and cornstarch: mixed together, they coat the pan and every cut side so nothing sticks.
• Nonstick spray: for the baking dish and your spatula.

Full amounts are in the recipe card below.

How to Make Homemade Peppermint Marshmallows

You’ll need a stand mixer with the whisk attachment, a small saucepan, a thermometer and a 9×13-inch baking dish.

Step 1: Bloom the Gelatin

Sprinkle the gelatin over the ice cold water in the bowl of your stand mixer and give it a swirl so it doesn’t clump. Let it sit while you make the syrup.

Step 2: Boil the Syrup to 240°F

Combine the sugar, corn syrup, salt and water in a small saucepan. Cover and heat on medium-high for a few minutes to bring it to a boil. Then take off the lid and boil on high until it reads exactly 240°F, about 8 to 10 minutes. Take it off the heat as soon as it gets there.

PRO TIP: Keeping the lid on for those first few minutes traps steam, which washes sugar crystals down the sides of the pan so your syrup stays smooth.

Step 3: Whip Until Fluffy

Turn the mixer on low and slowly pour in the hot syrup. Once it’s all in, turn the speed to high and whip until you get a beautiful white marshmallow mixture that’s just warm to the touch, about 13 to 14 minutes. With the mixer still running, add the vanilla and peppermint extracts and mix 1 more minute.

Step 4: Spread It in the Pan

Mix the powdered sugar and cornstarch in a small bowl. Spray the baking dish and a rubber spatula with nonstick spray, add about ⅓ of the coating and shake the pan to coat the bottom and sides. Spread the marshmallow in an even layer, dust the top with half of the remaining coating, and let it sit uncovered for 4 to 10 hours.

Step 5: Cut and Coat

Lift the slab onto a cutting board and cut it into squares with a sharp knife, washing the knife off every so often. Roll each marshmallow in the rest of the coating so there are no sticky sides.

No Candy Thermometer? Use Your Instant-Read

The first time I made these, I didn’t have a candy thermometer, so I used my digital meat thermometer. It worked fine! I’ve since added a traditional candy thermometer to my kitchen (my need for cool kitchen gadgets is never ending), and I honestly use either one. They both work well.

Whichever you use, check it first. Stick it in a pot of boiling water: at sea level it should read 212°F. If it reads a few degrees off, move your 240°F target by the same amount. This takes care of altitude too, since water boils about 2°F lower for every 1,000 feet above sea level. If your water boils at 204°F, aim for 232°F.

Why does 240°F matter so much? The first time, my not-so-scientific-mom-brain thought “how can this ever get hotter than boiling water?” It took me a second to realize that sugar has a higher boiling point than water. (Yes, this took me right back to my chemical engineering roots.) The peak temperature of your sugar syrup decides how chewy or hard your candy turns out, and 240°F gives you a soft, chewy marshmallow. Cooking = Science. Reason #42 why I love it.

Common Peppermint Marshmallow Problems

Here’s what usually goes wrong with homemade marshmallows, and how to avoid it.

• They didn’t set. The syrup probably didn’t reach 240°F, or your thermometer reads off (see how to check it above).
• The syrup turned grainy. Stray sugar crystals can make the whole batch crystallize, so don’t stir the syrup once it’s boiling.
• They’re too sticky to cut. Be generous with the powdered sugar and cornstarch coating on the pan and the top of the slab.
• They got sticky in storage. Humidity is the enemy. Toss them in a little more of the powdered sugar and cornstarch coating.

Peppermint Marshmallows for Hot Chocolate

I like putting these in homemade hot chocolate, because that’s the richest, creamiest choice. I don’t use instant hot chocolate unless it’s a high-quality brand that you make with milk.

How big you cut them is completely a matter of preference. Mine? A single square that covers as much of the top of the mug as possible, so it melts evenly.

Peppermint Marshmallow Variations

• Dipped in chocolate: I’ve only dipped my homemade chocolate marshmallows in chocolate so far, but these would be fantastic dipped in chocolate too.
• Chocolate and candy cane: even better, roll the chocolate-dipped marshmallows in crushed candy cane before the chocolate sets.
• Another flavor: for a fruity marshmallow, try my homemade raspberry marshmallows.
• A peppermint treat tray: pair these with homemade peppermint patties and peppermint bark.

Storing and Freezing Homemade Marshmallows

Store them in an airtight container at room temperature. They’ll go stale before they go “bad,” so if you’re not going to eat them right away, freeze them.

I always keep mine in the freezer. They stay soft, and my kids love grabbing one for a quick treat. They last a long time in there: I once kept strawberry marshmallows in the freezer from May until fall, then roasted them over the fire, and they were fabulous.

That makes them great for gifting. Make a batch ahead, freeze it, then pack the marshmallows in jars or cellophane bags with a tin of good hot chocolate. They’re also a nice addition to a tray of five minute microwave fudge and peppermint kiss cookies.

Can I use peppermint oil instead of peppermint extract?

Yes, but use much less. Peppermint oil is far stronger than extract, so start with a few drops in place of the extract, add it at the end of whipping, and taste before adding more.

Can I use regular granulated sugar?

Yes. I used ultra fine baking sugar, but regular granulated sugar dissolves in the syrup just the same.

Do I need a stand mixer?

A stand mixer makes it much easier, since the marshmallow whips on high for a long time and gets very thick. A powerful hand mixer can work, but plan on a long arm workout.

How many marshmallows does this make?

About 100 one-inch marshmallows from a 9×13-inch pan. If you cut big squares for hot chocolate like I do, you’ll get fewer.

More Homemade Marshmallow Recipes

Love making candy at home? Try one of these next.

Homemade Strawberry Marshmallows

Homemade Raspberry Marshmallows

Homemade Chocolate Marshmallows

Peppermint Bark Recipe