Name: Peppermint Swirl Marshmallows
Prep time: 20 min
Cook time: 10 min
Total time: 390 min
Ingredients: 1 cup cold water; 3 envelopes unflavored gelatin; 1 1/2 cups sugar; 1 cup light corn syrup; pinch salt; 1 tsp peppermint extract; red food coloring ((optional)); 1/3 cup powdered sugar

Homemade Peppermint Swirl Marshmallows are perfect on their own or in hot cocoa! They make a perfect holiday treat.

The peppermint in these marshmallows is just perfect without being overpowering. They are the most delicious complement to a warm cup of hot chocolate like my favorite Mexican Hot Chocolate or Double Hot Cocoa!

Deliciously sticky & so easy!

These peppermint swirl marshmallows are perfect for the holiday season, and so addictingly delicious! If you haven’t made homemade marshmallows before, you are definitely in for a treat. They are sweet and fluffy and delicious, and even better than store-bought marshmallows!

Although homemade marshmallows may seem complicated, they’re actually pretty simple and easy. They do tend to make the kitchen a little sticky, but they are easy to clean up and so delicious that a little stickiness is worth it! This was my first time making swirl marshmallows, and I love how pretty the swirls are!

The whole family loved these marshmallows, but my two little girls are especially obsessed! They keep asking if they can have marshmallows for breakfast. 🙂 These marshmallows would also make a great gift with a packet of cocoa mix, or would make delicious s’mores! They are such a fun treat to enjoy this holiday season, and I hope you’ll love them as much as I do!

how to make peppermint marshmallows

PREP. In a large bowl or the bowl of a stand mixer, mix the gelatin into ½ cup of the cold water. Let the gelatin sit and dissolve while you cook the other ingredients. Prepare a 9 x 9 or 8 x 8 baking dish by lining with plastic wrap and spraying lightly with cooking spray, then dusting with powdered sugar.

HEAT. In a medium sauce pan, whisk together the remaining ½ cup water, sugar, corn syrup, and salt. Heat over medium heat until the sugar is dissolved, then increase the heat to medium high. Using a candy thermometer for accuracy, heat the mixture to 240 degrees, then remove from heat.

WHISK. With the whisk attachment on your stand mixer, turn the speed on low and slowly and carefully pour the corn syrup mixture into the gelatin mixture. (You could also do this with a handheld mixture, just have an assistant nearby to help you pour the hot mixture, and be sure to keep the speed low.) Add the peppermint extract and increase the speed to medium. Beat on medium until the mixture is light and fluffy like marshmallow cream.

COOL. Spread about half of the marshmallow mixture in the prepared pan. Add some dots of food coloring (if using) and swirl them through the mixture using a knife or a toothpick. Pour the remaining marshmallow mixture on top and repeat the steps with the food coloring. Sprinkle powdered sugar over the top of the marshmallows and cover. Let sit 6-8 hours or overnight to cool completely before slicing.

CUT + ENJOY! When the marshmallows are ready to slice, use a pizza cutter to cut the marshmallows into squares. Toss lightly with powdered sugar (I like to just add them to a zipper bag with a little powdered sugar and shake them around). Store in an airtight container for up to two weeks.

Recipe Tips

A packet of gelatin is about 3 oz or 9 tablespoons. The total amount of gelatin used in this recipe is 9 oz which is about 27.5 tbsp or 1 ¾ cups.

If you do not have a candy thermometer you can still check to see when the sugar mixture is ready by using a bowl of cold water. Every 5 minutes use a spoon to add a drop of the sugar mixture to the water.

Not ready: If the sugar dissolves, or can be completely flattened with your fingers.
Perfect: The sugar mixture will take shape. It will be pliable when pressed with your fingers, but will still keep its shape.
Too cooked: The sugar will take shape, but is too firm when pressed with your fingers. You can still make the marshmallows, but they’ll be firmer and chewier than intended.

Tips:

Gelatin loses some of its setting properties at high temperatures. Allow the sugar mixture in step 3 to cool just a bit before mixing it in with the gelatin.
This recipe can be used to make other flavors of marshmallows. Substitute the peppermint with vanilla, almond, cinnamon, lemon, orange, cherry. Anything you think will taste good.
Be sure the candy thermometer is inserted to the center of the mixture and doesn’t touch the bottom of the pot.
Rub the knife or pizza cutter with shortening or coconut oil. This helps slice through the marshmallows more easily.

Storing Info

STORE in an airtight container for 1-2 weeks. They will eventually harden, but they’ll still be ok to eat. Do not store them in the fridge or freezer.

And for even more delicious peppermint recipes, check out: