Homemade Peppermint Marshmallows | Easy Marshmallows Recipe (2024)

Want to make an easy holiday treat? These homemade peppermint marshmallows are a fun twist on a classic and taste great in hot chocolate!

I’ll be honest, I’m not normally a big fan of marshmallows. My girls, on the other hand, can’t get enough of them, and when I saw they were charging $16.95 at Williams Sonoma for a box of 15 hand crafted peppermint marshmallows, I knew I had to figure out how to make these lil’ puppies.

And friends, let me tell you, homemade marshmallows are so, so, so, soooooooo much better than the store-bought kind. They can hardly even be called marshmallows. They should instead be re-named Sweet Nuggets of Heavenly Peppermint Fluff. Or something like that.

Even better, they are SO easy to make! Yes, you need a candy thermometer, but don’t let that scare you. I promise it’s not complicated or tricky. Like, at all. Plus a single batch makes approximately 88 marshmallows, which would sell for $99.44 at Williams Sonoma. Why not make them for all your friends and be a hero this Christmas?

Homemade Peppermint Marshmallows

Here is what you need:

Step 1: Grease 9 1/2 x 11″ glass casserole dish with butter or Crisco. Mix together corn starch & powdered sugar; sprinkle a few spoonfuls of cornstarch mixture over butter or Crisco and tilt dish around until well coated. Set baking dish aside and save remaining corn starch mixture for later.

Step 2: Place gelatin and 1/2 cup ice water in the bowl of a stand mixer; set aside.

Step 3: Mix remaining water, sugar, salt, and corn syrup in saucepan; heat, covered, over medium-high heat for 3-4 minutes.

Step 4: Clip candy thermometer to side of saucepan; continue heating mixture until it reaches 240 degrees, approximately 6-8 minutes.

Step 5: Once mixture reaches 240 degrees, remove from heat. Turn on mixer on low (use whisk attachment) and slowly add syrup mixture to mixing bowl.

Step 6: Turn mixer to high speed and whip for 12-14 minutes, until mixture is quite thick. Add peppermint extract and whip 1 minute more.

Step 7: Grease a spatula with butter or Crisco and transfer marshmallow mixture to prepared dish. Use a buttered knife to spread it smooth.

Step 8: (Optional) Drop red food coloring onto mixture and use buttered knife to pull color through marshmallow mixture to create swirls.

Step 9:Generously sprinkle the top of marshmallow with remaining cornstarch mixture. Let set overnight.

Step 10: Invert marshmallows onto a cutting board. Use butter & excess cornstarch mixture to coat sharp knife or pizza cutter blade, then cut marshmallows into 1×1″ squares.

Step 11: Coat cut edges with cornstarch/powdered sugar mixture & wipe off excess. Serve in hot chocolate or package in cellophane bags to give as gifts.

Other recipes you’ll love:

• White Chocolate Peppermint Hot Cocoa
• Hot Cocoa Truffles (Just 4 Easy Ingredients!)

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