This peppermint marshmallow recipe is the perfect homemade treat for the holiday season. These soft, fluffy marshmallows are flavored with refreshing peppermint extract and finished with a light coating of crushed peppermint candies for festive color and crunch. Whether you’re topping hot chocolate, serving them with coffee, adding them to dessert boards, or packaging them as homemade gifts, these peppermint marshmallows are guaranteed to become a seasonal favorite.
Recipe Overview
Yield: About 36 marshmallows
Prep Time: 30 minutes
Cook Time: 15 minutes
Setting Time: 6–8 hours (or overnight)
Total Time: About 8½ hours
Ingredients
For the Marshmallows
- 3 packets (21g) unflavored gelatin
- ½ cup cold water (for blooming)
- 1½ cups granulated sugar
- ½ cup light corn syrup
- ¼ cup water
- ¼ teaspoon fine sea salt
- 1 teaspoon peppermint extract
- ½ teaspoon pure vanilla extract
For the Coating
- ½ cup powdered sugar
- ½ cup cornstarch
- 2 tablespoons finely crushed peppermint candies or candy canes (optional)
Prefer a richer holiday flavor? Try our classic pumpkin spice marshmallow recipe for another seasonal favorite.
Instructions
Step 1: Pan Setting
Lightly grease a 9×13-inch baking pan with cooking spray or a thin layer of neutral oil. Line it with parchment paper, leaving enough overhang on the sides to lift the marshmallows out after they’ve set. Grease the parchment paper as well, then dust the bottom and sides with a mixture of powdered sugar and cornstarch.
Step 2: Get the Gelatin Ready
Pour the cold water into the bowl of a stand mixer fitted with the whisk attachment. Sprinkle the gelatin evenly over the surface without stirring. Allow it to sit for 5 to 10 minutes until the gelatin absorbs the water and becomes thick and sponge-like.
Step 3: Bring the Syrup Together
In a heavy-bottomed saucepan, combine the granulated sugar, corn syrup, water, and salt. Heat over medium heat, stirring only until the sugar completely dissolves. Once the mixture begins to boil, stop stirring and allow it to cook until it reaches 240°F (115°C) on a candy thermometer. This is the soft-ball stage, which gives marshmallows their signature soft texture.
Step 4: Create the Marshmallow Base
Turn the stand mixer to low speed and slowly pour the hot sugar syrup into the bloomed gelatin. Gradually increase the mixer to high speed and continue whipping for 10 to 12 minutes. The mixture should become thick, glossy, bright white, and nearly triple in volume.
Step 5: Add the Peppermint Flavor
Reduce the mixer speed to low and add the peppermint extract along with the vanilla extract. Mix for another 1 to 2 minutes until both extracts are fully incorporated. The vanilla softens the peppermint slightly, creating a balanced flavor instead of an overpowering mint taste.
Step 6: Spread the Mixture into the Pan
Working quickly, pour the marshmallow mixture into the prepared baking pan. Using a lightly greased rubber spatula, spread it evenly into the corners before it begins to firm up. If desired, sprinkle a light layer of finely crushed peppermint candies over the top while the marshmallow is still soft.
Step 7: Allow the Marshmallows to Firm Up
Leave the marshmallows uncovered at room temperature for 6 to 8 hours, or preferably overnight. Once fully set, lift the marshmallow slab out of the pan using the parchment paper overhang.
Step 8: Slice and Coat
Dust a cutting board with the remaining powdered sugar and cornstarch mixture. Lightly grease a sharp knife or pizza cutter and cut the marshmallows into squares. Toss each piece in the coating until all sides are evenly covered. For extra holiday flair, sprinkle a few more crushed peppermint candies on top before serving.
Secrets to Soft and Fluffy Peppermint Marshmallows
- Use pure peppermint extract instead of mint extract for a cleaner, more balanced flavor.
- Measure the peppermint extract carefully, as a little goes a long way.
- Always cook the sugar syrup to 240°F (115°C) using a candy thermometer.
- Prepare the pan before whipping since the marshmallow mixture sets quickly.
- Grease your spatula and knife to make spreading and cutting much easier.
- Let the marshmallows rest overnight for cleaner slices and a better texture.
- Crush peppermint candies finely so they stick well and don’t make the marshmallows difficult to cut.
- For a softer peppermint flavor, pair the extract with vanilla rather than adding more mint.
- Once they’ve fully set, follow our guide on storing homemade marshmallows to keep them soft and fresh.
Don’t Of Peppermint Marshmallows
Marshmallows Didn’t Set Properly
This usually happens when the sugar syrup doesn’t reach 240°F or the gelatin isn’t fully bloomed. Use a reliable candy thermometer and allow the gelatin enough time to absorb the water.
Peppermint Flavor Is Too Strong
Too much peppermint extract can overpower the marshmallows. Stick to the recommended amount and let the vanilla balance the flavor.
Candy Pieces Fall Off
Large candy pieces don’t adhere well after the marshmallows have set. Sprinkle finely crushed peppermint onto the marshmallow mixture while it’s still soft.
Marshmallows Feel Sticky
Homemade marshmallows naturally have a sticky surface. Coat each piece generously with the powdered sugar and cornstarch mixture after cutting.
Marshmallows Have a Grainy Texture
Sugar crystals may have formed if the syrup was stirred after boiling. Once the mixture starts boiling, avoid stirring until it reaches the correct temperature.
Creative Ways to Customize Your Marshmallows
Chocolate Peppermint Marshmallows
Dip each marshmallow halfway in melted dark chocolate or drizzle chocolate over the top for a classic holiday combination.
White Chocolate Peppermint Marshmallows
Coat the marshmallows in melted white chocolate and finish with crushed candy canes for a festive dessert.
Peppermint Mocha Marshmallows
Add 1 teaspoon of instant espresso powder along with the vanilla extract to create a rich coffee-inspired flavor.
Vanilla Peppermint Marshmallows
Increase the vanilla extract slightly for a smoother, creamier peppermint taste.
Candy Cane Swirl Marshmallows
Swirl a small amount of crushed peppermint candy into the marshmallow mixture before it sets to create colorful peppermint ribbons throughout.
Serving Ideas for Peppermint Marshmallows
Peppermint marshmallows are delicious floating in hot chocolate, peppermint mochas, coffee, or warm milk. They’re also perfect for holiday dessert boards, homemade s’mores, chocolate brownies, cupcakes, and ice cream sundaes. Package them in festive gift bags or decorative tins for homemade holiday gifts, or pair them with coffee marshmallows and salted caramel marshmallows to create a gourmet marshmallow assortment for family and friends.
Frequently Asked Questions
Can I Use Candy Canes Instead of Peppermint Candies?
Yes. Crushed candy canes work just as well and add the same refreshing peppermint flavor with a festive appearance. For the best results, crush them into small pieces so they stick easily to the marshmallows and don’t make cutting difficult.
Can I Make Peppermint Marshmallows Without Food Coloring?
Absolutely. This recipe doesn’t require any food coloring. The peppermint extract provides all the flavor, while crushed candy canes naturally add a festive red-and-white finish. If you prefer plain white marshmallows, simply leave the candy topping off.
Final Thoughts
This peppermint marshmallow recipe is an easy way to make soft, fluffy marshmallows bursting with cool peppermint flavor. They’re perfect for holiday gatherings, cozy mugs of hot chocolate, homemade gifts, or festive dessert platters. Once you’ve mastered this recipe, explore other seasonal favorites like pumpkin spice marshmallows, salted caramel marshmallows, or coffee marshmallows to build a delicious collection of homemade marshmallow recipes for every occasion.