These homemade peppermint marshmallows are perfect for stirring into a cup of hot cocoa.
| Prep Time: | 25 mins |
| Cook Time: | 5 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 30 mins |
| Servings: | 40 |
| Yield: | 80 marshmallows |
Ingredients
- ¾ cup water, divided
- 3 (.25 ounce) packages unflavored gelatin
- ⅔ cup light corn syrup
- 2 cups white sugar
- 2 teaspoons vanilla extract
- 2 teaspoons peppermint extract
- ¼ cup cornstarch
- ¼ cup confectioners’ sugar
Instructions
- Line a 9×9 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.
Reviews
I used less extract, combined the two measured 2 tsps, and a couple drops food coloring. Great flavor, easy to make, and so fun to have home made marshmallows!
Very pepperminty
Wonderful. I used golden syrup instead of corn syrup, added a little pink food coloring, and topped the panful with crushed peppermint candy. To cut, I used a greased pizza wheel and greased scissors (and transferred them to a cutting board after struggling to get good straight slices in the pan). Delicious in hot cocoa! Oh, and next time I’ll cut back on the peppermint extract –no more than 1 teaspoon.
The marshmallows have a great texture. I will make again but with considerable less peppermint. They are fun and great for hot cocoa!
These turned out WONDERFUL! I used 3-4 drops of pure peppermint oil instead of extract and they where yummy! Thank you for sharing this. I will be making these a lot with the holidays coming up.
I made this for a math school project and they turned out great! Although if I were to do it again I would use about 1 teaspoon of peppermint extract unless you’re making this for hot chocolate. I also added 5 drops of red food colouring.
These are so good!We love peppermint – so that was not too much for us – and these make fantastic cocoa marshmallows! I have a large Professional 5 Kitchenaid mixer – so I thought I would double the recipe this time – BAD IDEA! The mix hung so close to the top, I thought it was going over – but it stayed just within the bowl – until I added the extracts!!! It reminded me of a bad school volcano experiment! White fluff everywhere!!!! When I was done laughing – my husband helped clean it up (by eating the delicious goo). Thankfully it cleaned up really easily with hot water. Next time I will stick with single batches 🙂
Easy and basic marshmallow recipe. It got 4 stars because with the 2 tsp of peppermint it was so strong the flavor at the end of bite almost tasted like medicine. I’ll try the 1 tsp or just try it with a different extract another time, maybe raspberry.
I just made these last night. My first attempt at homemade marshmallows. If the recipe is followed to a T this will turn out great. Instead of adding 2 tsp of mint extract I added 2 capfuls of the extract and it seemed to be the perfect amount. After the marshmallows where set I did the sugar/cornstarch dredge and put them in a softer to get the rest of the dry off of them, leaving a very light layer of dryness. Then I used melting chocolate and did a light drizzle with a fork. Not only are they pretty and festive but they taste great. I even tried a couple in my hot cocoa (made for adults) and they melted just like store marshmallows. They were fabulous. The ONLY thing I can’t stress enough is to make sure you oil down the plastic wrap/foil and the knife when you cut them. VERY IMPORTANT! I used a non stick spray, perfect. Enjoy
This was a fantastic flop for me… I’m not sure how to trouble shoot it… I followed directions pretty much to the t, but mine turned out more like fluff. The taste was yummy but didn’t solidify like I’d hoped. More gelatin maybe? I have no idea… I’m super bummed, as my new, expensive kitchen aid mixer’s soul purpose was to make homemade marshmallows… darn!
This is guimauve! Change out the syrup for honey, use rose or coco powder instead of peppermint. Really any flavor can be added. Thanks for this!
Made these for Christmas. They were a big hit. One thing is that they do not form stiff peaks like egg whites. They are peaks that are firm and soft because of the gelatin. Go with it. I greased a pizza cutter to cut them. They come out great and I don’t even like marshmallows. Friends and family enjoyed them. Great recipe for being creative.
My grandkids think I’m magic. These with homemade cocoa was a great treat for the little ones this holiday, I will be making in different flavored for sure.
Very easy to make. I followed the directions as stated only adding red food coloring to enhance the pink hue. Delicious.
A few observations.. I made these, have to agree with the other reviews that it’s VERY strong on peppermint, the other thing is the timing for how long to boil the sugar on the stove is really inaccurate (if you don’t get the sugar temperature hot enough, when you add it to the gelatin you end up with a limp taffy instead of marshmallows). Also, depending on how long it takes for your sugar to boil (on my stove it took a long time), your gelatin can get pretty solid and you end up with gelatin chunks in the marshmallows (gross). My suggestions: heat the sugar/corn syrup mix to 240* (ignore the time written in the recipe, it it takes longer to get to 240* that’s fine), halve or quarter the amount of peppermint in the recipe, wait until your sugar is close to 240* before putting the gelatin in the water in the mixer, and run the mixer on low while you add the hot sugar. Also, use a whisk, not a beater.
This is five stars IF you reduce the peppermint to 1/2 tsp or less. It really was overwhelming as written. I’ve made this several times. On one occasion I cut it into squares, then drizzled melted chocolate over it and served for an after dinner mint treat. My favorite way to enjoy is to add a square to hot chocolate. You can’t beat homemade marshmallow. It is way better than store bought.
OMG yes
I followed the others’ advice and used 1 tsp. Of the mint extract. I added mini chocolate chips when I was incorporating the extracts and green food coloring which caused them to melt. Not what I wanted but was a good mistake since there was a swirl of chocolate through them all. I also used a 9×13 pan. The recommended size would have been too small. Sprinkled some mini chips on top while it set. Yummo!
Really good! Skipped the peppermint – only added food colouring – in time for Valentine’s Day!
These were really lovely! I have never made candy before, don’t own a candy thermometer or a standing mixer, so I was a littler nervous about making these marshmallows. The directions were so straight forward and easy to follow, and it really was foolproof for me. I got perfect stiff white peaks after about 8 minutes of mixing with my ancient hand mixer, but it was enough time to get a great gloss and good consistency on the final marshmallow. I did overdo the peppermint even though I only used about a teaspoon to about two teaspoons of vanilla extract. Not to the point of them being unpleasant, just a little stronger than I would have liked. But I suspect they’d be awesome that way in hot cocoa, but the marshmallows were devoured out of the pan. Thank you for such a non-scary introduction in candy
Great recipe! Definitely use a candy thermometer, if you have one, and cook until 235, as recommended by other reviewers. I’ve used this basic recipe for peppermint, root beer, caramel, cherry, lime and banana marshmallows and they have all come out great!