Peppermint Homemade Marshmallows – sweet pillows of fluffy, marshmallow flavored with mint. Any easy homemade marshmallow recipe ready in under an hour.
Enjoy these delicious mint homemade marshmallows “naked,” dipped in chocolate, on a stick covered in chocolate or in a steamy cup of hot cocoa. Either way, you can’t go wron. They’re so good and everyone will want more!
After you try these homemade peppermint marshmallows you’ll never want to buy store-bought marshmallows again. Partly because peppermint marshmallows are almost impossible to find in a grocery store (I’ve never seen them before) and… homemade marshmallows have a better flavor, texture, and no weird unpronounceable (that should totally be a real word) words listed in the ingredients list.
I fell in love with this recipe so fast. It’s an extremely easy marshmallow recipe and it tastes amazing! I have two favorite ways to enjoy these: dipped in chocolate and baked inside one of my Marshmallow Chocolate Cookies. The mint adds such an awesome flavor and, did I mention, can be enjoyed year round. If you are looking for a fun holiday (Christmas, St. Patrick’s Day, Earth Day or any other holiday that uses the color green or mint flavor) this is it. But who am I kidding! You don’t need a holiday to enjoy this recipe. Celebrate life and make a batch. You won’t regret it.
These homemade marshmallows are such unique yet classic treats. Everyone will love them!
You can find the full printable recipe HERE.
IF YOU LIKE THIS RECIPE YOU MAY ALSO LIKE THESE:
- Mint Marshmallow Chocolate Cookies
- S’mores French Toast Bread Pudding
- No-Churn Rocky Road Ice Cream
- Crockpot Hazelnut Hot Chocolate
DO I HAVE TO MAKE THESE HOMEMADE MARSHMALLOWS PEPPERMINT FLAVORED?
No! If you don’t like peppermint or would like to try a different flavor, feel free. We’ve tried peppermint (amazing and my favorite), vanilla (really good too), cherry ( I didn’t like it but my girls did) and strawberry (this one is great dipped in chocolate). If flavoring as vanilla, use a 1/2 to 1 full tablespoon. If using a fruit flavor use the same amount as listed in the recipe. Note: cherry oil can be very strong (I used a 3/4 teaspoon for a full batch).
ARE THESE HOMEMADE MARSHMALLOWS EASY TO MAKE?
YES! These peppermint marshmallows are so quick and easy to make. It only takes me about 20 minutes to whip up a batch. Once they’ve cooled completely, you can cut and enjoy. Here’s how I make them.
First, begin softening the gelatin in the mixing bowl. Put the remaining ingredients (sugar, corn syrup, water, and salt) in a pan and set over medium-high heat. Prepare the pan the marshmallows will cool in by covering it with an aluminum foil sling (letting the foil hang over the edges) and spraying with oil spray or pan spray. This will help when you’re ready to pull it out and cut it into squares.
Once the gelatin has softened for 10-15 minutes and the sugar mixture reaches 240 degrees Fahrenheit, it’s time to whip it. I like to break up the gelatin mixture then slowly pour in the sugar mixture while my stand mixer (with the whip attachment on) is on low speed. Once all the sugar mixture has been poured, crank up the speed to high. The mixture will be kind of smelly and turn a shiny white. Whip the mixture for 8 minutes then add the peppermint and food coloring and whip for 2 to 4 more minutes.
Just a side note. You want the mixture to cool but still be slightly warm when you are ready to pour it out into your prepared pan. If it is too cool, it’s really hard to pour out and smooth.
Once the marshmallow has mixed for 10-12 minutes, pour it out into a prepared pan. For a thinner marshmallow use a 9×13 inch pan. For a thicker marshmallow, use a 7×11 inch pan. Smooth out and let it cool until set. This takes 6 to 12 hours at room temperature or about 30-45 minutes in the freezer. As the marshmallow cools, the gelatin sets. This is where the marshmallow gets that firm but fluffy texture.
PRO TIP: Don’t be afraid to use a lot of powdered sugar!
Once the homemade marshmallow is set, sprinkle with powdered sugar. Then, use a large chef’s knife to cut the marshmallow into squares. You can get really creative with this. If you’re feeling it, you could use fun cookie cutter shapes to cut the marshmallow into fun shapes. If you put a metal cookie cutter into hot water for a minute then dry it and use it to cut the marshmallow, you can make super fun shapes. For this, I just did a simple 1 inch by 1-inch square.
OTHER WAYS TO ENJOY THIS HOMEMADE MARSHMALLOW RECIPE:
- “Naked” (aka plain)
- Dipped in chocolate
- Added sprinkles
- Inside these Marshmallow chocolate cookies
- Marshmallow pop
- In a steamy cup of hot cocoa
- In homemade rice crispy treats
The list goes on and on. These homemade marshmallows are SOOO much better than store bought marshmallows. The flavor is better. The texture is better! They really are the best!
The peppermint marshmallows added just a hint of peppermint. SO GOOD in hot chocoate! As an added bonus, these peppermint marshmallows melt perfectly. It’s like they add this creaminess. They are incredibly smooth. It probably has something to do with the fact that they don’t have a bunch of added preservatives or processed crap. Ya know? That’s always a good thing, right?
I think my girl’s favorite way to enjoy these peppermint marshmallows is on a stick. Check out how cute these shamrock peppermint marshmallow pops turned out!
We enjoyed a few for ourselves and wrapped a few to share with friends. It’s always fun sharing a cute and delicious holiday treat.
So, whether you enjoy these peppermint marshmallows “naked,” on a stick, covered in chocolate or in a cup of steamy hot cocoa, you really can’t go wrong! I’m so excited for you to try these!
HAVE YOU EVER MADE HOMEMADE MARSHMALLOWS? What’s your favorite way to enjoy marshmallows?
- 2 1/2 tbsp unflavored gelatin, 3 individual packs
- 1/2 cup cold water
- 1/2 cup water
- 1/3 cup corn syrup
- 2 cups sugar
- 1/2 tsp salt
- 1 tsp peppermint OIL, or 2 tsp peppermint EXTRACT
- 8-12 drops green food coloring
- Pour 1/2 cup cold water into stand mixer. Sprinkle gelatin over water. Allow to soften at least 10 minutes.
- Add water, corn syrup, salt, and sugar in medium-sized pot. Make sure to pour sugar into center of pot to avoid sugar crystals from getting on sides of pot.
- Heat over medium-high heat for about 6-8 minutes until mixture hits 240 degrees Fahrenheit.
- Make an aluminum foil sling inside pan. For thinner marshmallows, use a 9x13 inch pan. For thicker marshmallows, use a 7x11 inch pan. Spray foil with oil spray to avoid sticking.
- Break up gelatin. With mixer on slow speed, slowly pour hot sugar mixture over gelatin.
- Turn mixer to fast and whip for 8 minutes. Mixture will become white, fluffy and shiny. Reduce speed and add color and flavoring.
- Return speed to fast and whip for an additional 2 to 4 minutes.
- Immediately pour marshmallow mixture into prepared pan. Smooth and let cool. As it sets the marshmallow will become firm. Allow to cool at room temperature for 4-6 hours or in freezer for 30-45 minutes or until set.
- Heavily sprinkle powdered sugar on top of marshmallow. Remove marshmallow from pan. Cut into desired shapes and sizes using warmed metal cookie cutters or a greased chef's knife.
- Store in an airtight container. Will last for 4-6 weeks in fridge or 1-2 weeks at room temperature.
- To make vanilla marshmallows, omit peppermint flavoring. Add 1 tablespoon high-quality vanilla.
- Make marshmallow pops by placing marshmallow on stick. Refrigerate for 1 hour then dip in melted chocolate. Add sprinkles for a fun, festive twist.
- Dip one side of marshmallow in chocolate and add sprinkles for a quick and easy festive treat.
- Add to hot cocoa for a minty twist.
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Nutrition Information:Yield: 48 Serving Size: 1
Amount Per Serving: Calories: 43Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 27mgCarbohydrates: 10gFiber: 0gSugar: 10gProtein: 0g
OP: 3.12.18 Updated: 2.26.19