I love this recipe because the marshmallows turn out incredibly airy and melt-in-your-mouth tender. The peppermint flavor adds a festive twist, and making them at home lets me control the texture and sweetness. They set beautifully, cut cleanly, and store well, making them perfect for parties, gifting, or cozy winter drinks.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
¾ cup water, divided 3 (.25 ounce) packages unflavored gelatin 2 cups white sugar ⅔ cup light corn syrup 2 teaspoons vanilla extract 2 teaspoons peppermint extract ¼ cup cornstarch ¼ cup confectioners’ sugar
Directions
I line a 9×9-inch baking dish with aluminum foil or plastic wrap and lightly grease it. I also grease another sheet of foil or plastic wrap to use as a cover and set it aside.
I pour 1/2 cup of the water into the bowl of my stand mixer fitted with the paddle attachment, then sprinkle the gelatin over the water so it can soak.
While the gelatin softens, I combine the white sugar, the remaining 1/4 cup water, and the corn syrup in a saucepan. I bring it to a rolling boil over medium heat and let it boil for 1 minute.
I carefully pour the hot sugar mixture into the softened gelatin and beat it on high for about 12 minutes, or until the mixture becomes thick, fluffy, and forms stiff peaks. I add the vanilla and peppermint extracts and beat just until blended.
I scrape the marshmallow mixture into the prepared baking dish, smoothing the top with a greased spatula. I cover it with the greased foil or plastic wrap, greased side down, pressing it lightly to seal. I let it sit for 4 hours or overnight to firm up.
Once set, I combine the cornstarch and confectioners’ sugar in a shallow dish. I cut the marshmallow slab into strips and then 1-inch squares using oiled scissors or a lightly oiled knife.
I dredge each marshmallow lightly in the cornstarch mixture to prevent sticking, then store them in an airtight container.
Servings and Timing
This recipe makes 40 servings (about 80 marshmallows). Prep time: 25 minutes Cook time: 5 minutes Additional time: 4 hours Total time: 4 hours 30 minutes
Variations
I swirl a drop of red gel food coloring into the mixture for a candy-cane marbled effect.
I dip the edges in melted chocolate for an extra indulgent treat.
I roll the marshmallows in crushed peppermint instead of cornstarch for a stronger mint flavor.
I replace the peppermint extract with almond or coconut extract for a non-mint version.
I cut the marshmallows into fun holiday shapes using oiled cookie cutters.
Storage/Reheating
I store the marshmallows in an airtight container at room temperature for up to 2 weeks. I keep them in a cool, dry place so they stay soft and fluffy. I don’t refrigerate or reheat them, as moisture can change the texture.
FAQs
Why didn’t my marshmallows set properly?
If they didn’t set, the sugar may not have boiled long enough or the mixture wasn’t whipped to stiff peaks. I make sure to follow the timing closely.
Can I make these without a stand mixer?
I can try using a hand mixer, but I make sure it’s powerful and I’m ready for a long whipping time.
Can I omit the peppermint flavor?
Yes, I can leave it out or replace it with more vanilla or another extract.
How do I prevent the marshmallows from sticking?
I keep my tools lightly oiled and dredge each marshmallow in the cornstarch-sugar mixture.
Can I freeze homemade marshmallows?
I don’t recommend freezing them, as condensation can make them sticky when thawed.
Why did my gelatin clump?
I make sure to sprinkle the gelatin evenly over the water instead of dumping it in one spot.
Can I double the recipe?
Yes, but I use a larger dish and make sure my mixer bowl is big enough.
Can I reduce the sugar?
Sugar affects structure, so reducing it will change the texture. I recommend keeping the full amount.
What kind of peppermint extract works best?
I use pure peppermint extract, not mint extract, for the cleanest flavor.
How do I use these marshmallows?
I love adding them to hot chocolate, gifting them in holiday tins, or using them in dessert recipes like s’mores or crispy treats.
Conclusion
I love how these peppermint marshmallows turn simple ingredients into a fluffy, festive treat that’s perfect for the holidays. They’re fun to make, wonderfully flavorful, and a delightful upgrade to any cup of hot chocolate.
Fluffy homemade peppermint marshmallows that are light, sweet, and delicately minty—perfect for hot chocolate, gifting, or festive snacking.
Total Time:4 hours 30 minutes
Yield:80 marshmallows (40 servings)
Ingredients
3/4 cup water, divided
3 (.25 oz) packages unflavored gelatin
2 cups white sugar
2/3 cup light corn syrup
2 tsp vanilla extract
2 tsp peppermint extract
1/4 cup cornstarch
1/4 cup confectioners’ sugar
Instructions
Line a 9×9-inch baking dish with foil or plastic wrap and lightly grease it. Grease another sheet for covering and set aside.
Pour 1/2 cup of the water into a stand mixer bowl and sprinkle the gelatin over it to soften.
In a saucepan, combine sugar, remaining 1/4 cup water, and corn syrup. Bring to a rolling boil over medium heat and boil for 1 minute.
Carefully pour the hot sugar mixture into the softened gelatin. Beat on high for about 12 minutes until thick, fluffy, and forming stiff peaks. Add vanilla and peppermint extracts and mix briefly.
Scrape the marshmallow mixture into the prepared dish and smooth the top with a greased spatula. Cover with the greased foil or wrap, greased side down. Let sit 4 hours or overnight.
Combine cornstarch and confectioners’ sugar in a shallow dish.
Cut the marshmallow slab into strips and then 1-inch squares using oiled scissors or a greased knife.
Dredge each marshmallow in the cornstarch mixture to prevent sticking and store in an airtight container.
Notes
Add a swirl of red gel food coloring for a candy cane–style marble.
Dip edges in melted chocolate for extra indulgence.
Roll marshmallows in crushed peppermint for stronger mint flavor.
Swap peppermint extract for almond or coconut for a non-mint variation.
Cut into holiday shapes using oiled cookie cutters.
