How to Make Easy Homemade Peppermint Marshmallows
Indulge in the spirit of the holiday season with these Easy Homemade Peppermint Marshmallows, a treat that promises to elevate your hot chocolate experience or serve as a delightful homemade gift. The recipe below combines the classic peppermint flavor with the fluffy texture of marshmallows, creating a festive confection that’s as fun to make as it is to eat.
Welcome to the delightful world of homemade marshmallows, where you can infuse a hint of peppermint and the satisfaction of creating something from scratch. Unlike store-bought marshmallows, these homemade treats are free from high fructose corn syrup and can be customized to your liking, whether you prefer a vibrant red swirl or a subtle peppermint hint.
Before diving into the recipe, gather your equipment. An 8×8 pan, parchment paper, a medium pot, a mixing bowl with a whisk attachment, non-stick spray, and a candy thermometer are crucial for success. These tools ensure that your marshmallows turn out with the perfect texture and are easy to handle and store.
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The ingredients are simple yet allow for the homemade quality to shine through. From the base of unflavored gelatin and granulated sugar to the festive peppermint extract and red food coloring, each component plays a role in the final product. And with the addition of crushed candy canes, you’re not just creating a marshmallow; you’re crafting a holiday experience.
The process is straightforward but requires attention to detail. Dissolving the sugar and bringing it to the right temperature are key steps that set the foundation for your marshmallows. Whipping the mixture to stiff peaks is what gives them their iconic fluffiness, while the art of marbling with a red gel creates an eye-catching swirl that’s sure to impress.
Cutting the marshmallows into uniform pieces might seem daunting, but with a dusting of powdered sugar and a sharp knife, it can be a breeze. And when it comes to storing, an airtight container keeps them fresh, so you can savor them throughout the holiday season or wrap them up as a thoughtful homemade gift.
Finally, don’t be afraid to experiment. Once you’ve mastered the basic recipe, try adding different extracts or toppings, like dark chocolate or a cornstarch mixture, for a twist on the classic. Serve them with your next cup of hot cocoa or as a standalone treat, and enjoy the fruits of your labor.
As the winter chill sets in, these Easy Homemade Peppermint Marshmallows are the perfect project for a cozy day indoors. They’re a testament to the joy of making your own marshmallows, a process that’s not just about the delicious end product, but also about the memories you create along the way. Happy marshmallow making!
Why Make Homemade Marshmallows?
The Joy of Making Marshmallows at Home
Creating homemade marshmallows is a delightful kitchen adventure that offers a personal touch to your treats. Unlike the store-bought versions, these fluffy sweets are customizable in flavor and shape, and making them from scratch provides a sense of accomplishment that is as sweet as the marshmallows themselves.
Benefits of Homemade vs. Store-Bought
Homemade marshmallows not only taste better, but they also lack the preservatives and artificial ingredients found in commercial versions. They offer a purity of flavor and a texture that is both tender and chewy, making them a luxurious upgrade for any recipe that calls for marshmallows.
Essential Equipment and Ingredients
Tools for Marshmallow Making
The right tools are essential for successful marshmallow making. An 8×8 pan ensures the perfect thickness, while parchment paper aids in easy removal. A medium pot and a candy thermometer are crucial for precise temperature control, and a whisk attachment is key to achieving that perfect marshmallow fluff.
Ingredients List and Alternatives
The ingredients for homemade marshmallows are simple, yet each serves a specific purpose. Gelatin provides structure, while sugars sweeten and give body to the marshmallows. Peppermint extract and food coloring add a festive touch. For those looking to customize, alternatives like natural sweeteners or other extracts can be used to tailor the marshmallows to your taste.
Steps Matter
Preparing Your Pan and Gelatin Mixture
Start by prepping your pan with non-stick spray and parchment paper for a seamless release. Then, sprinkle gelatin over cold water to bloom, an essential step for the perfect marshmallow texture.
Cooking the Sugar Syrup to the Right Temperature
Cooking your sugar syrup to the right temperature is crucial. Use a candy thermometer to ensure accuracy, aiming for the soft-ball candy stage, which is the foundation for the marshmallows’ texture.
The Whipping Process: Achieving Stiff Peaks
Once your syrup reaches the right temperature, it’s time to whip it into the bloomed gelatin. This process aerates the mixture, creating the light and fluffy texture that is the hallmark of a good marshmallow.
Adding Color and Flavor: The Art of Marbling
Adding peppermint flavoring and red food coloring transforms the marshmallows into a festive treat. The technique of marbling the red gel through the white mixture not only adds a burst of flavor but also creates an attractive swirl that’s perfect for the holidays.
Cutting and Storing Your Marshmallows
How to Cut Marshmallows Perfectly
After your marshmallows have set, it’s time to cut them into individual pieces. A sharp knife and a dusting of powdered sugar will prevent sticking and make for clean, even cuts.
Storing Tips for Freshness
Proper storage is key to maintaining the freshness of your marshmallows. An airtight container is essential, and a sprinkle of powdered sugar can prevent them from sticking together. Store them at room temperature to keep them soft and chewy.
Creative Variations and Serving Suggestions
Incorporating Different Flavors and Colors
Once you are comfortable with the basic recipe, the possibilities are endless. Experiment with different flavors and colors to create marshmallows for every occasion. Whether it’s vanilla bean for a classic twist or a sprinkle of cocoa powder for chocolate lovers, each variation offers a new experience.
Serving Ideas Beyond the Cup of Cocoa
While peppermint marshmallows are a natural pairing for hot cocoa, they can also be enjoyed in a variety of ways. Try them as a topping for desserts, melted into s’mores, or simply on their own as a sweet snack.
The Recipe
Equipment
Ingredients
- 1/4 C powdered sugar
- 3 Tbsp unflavored gelatin (3 packs)
- 1/2 C cold water
- 1 1/2 C granulated sugar
- 1 C light corn syrup
- 1/4 tsp salt
- 1/2 cup water
- 2 broken candy canes
- 1 drop peppermint candy flavoring or 1 teaspoon pure peppermint extract
- 4 drop red gel Americolor Food Coloring
Instructions
Line an 8 x 8-inch pan with parchment. Spray lightly with cooking spray both under and over the parchment paper.
In the bowl of a stand mixer (or a mixing bowl if you are using a hand mixer), sprinkle gelatin over 1/2 Cup of cold water and set aside.
In a medium saucepan, over medium heat, melt your granulated sugar, corn syrup, salt, candy canes and 1/2 Cup of water together. Stir gently until the sugar dissolves, then increase the heat and bring to a boil.
DO NOT STIR.
Allow the mixture to boil until the bubbles begin to pop very slowly and/or a candy thermometer reads 220 degrees. It should take around 8 – 10 minutes.
Remove the hot sugar mixture from the heat, and slowly pour the syrup into the softened gelatin, while beating on a low speed.
Once you have added the entire mixture to the bowl, increase to medium speed, and then to high. Beat for 8 – 10 minutes or until the mixture is white and has tripled in volume.
Add the peppermint extract and beat on high for another minute.
Remove around 1/4 Cup of the marshmallow mixture into a separate bowl and dye it with your red food coloring.
Pour the white marshmallow mixture into your prepared pan.
Drop the red mixture in random spoonfuls on top of the marshmallow mixture. Swirl a knife or rubber spatula throughout the mix to marble it. If you mixture doesn’t want to spread smoothly, you can pop it into a microwave for 15 – 20 seconds.
Let the pan sit uncovered for 8 hours.
Once your mixture is fully cooled and set up, you can cut them.
Dust a cutting board with a tablespoon full of powdered sugar. Place the remaining powdered sugar in a small bowl.
Using a sharp knife, cut the marshmallows into squares. You can get 64 pieces easily from an 8 x 8 pan, or if you want bigger pieces, you will get fewer. You can also use metal cookie cutters to cut these into shapes if you prefer.
Once you have cut the marshmallows, toss them in the sugar so they do not stick. Store in an airtight container for up to 5 days (if they last that long!).
This easy homemade peppermint marshmallow recipe brings the essence of the holidays into your kitchen. With just a few simple tools and ingredients, you can create a batch of marshmallows that are not only delicious but also a feast for the eyes.
Making marshmallows is a joyous activity, perfect for the holiday season. Share your homemade creations with friends and family, or wrap them up as charming gifts. Enjoy the process and the delightful results of your homemade peppermint marshmallows.
Peppermint Marshmallows
Delight in homemade peppermint marshmallows with this easy guide. Perfect for gifts or a cozy treat, they're festive, fluffy, and absolutely delicious.
Ingredients
- 1/4 C powdered sugar
- 3 Tbsp unflavored gelatin (3 packs)
- 1/2 C cold water
- 1 1/2 C granulated sugar
- 1 C corn syrup
- 1/4 tsp salt
- 1/2 C water
- 2 broken candy canes
- 1 drop peppermint candy flavoring or 1 tsp pure peppermint extract
- 4 drops red gel food coloring
Instructions
- Line an 8 x 8-inch pan with parchment. Spray lightly with cooking spray both under and over the parchment.
- In bowl of stand mixer, sprinkle gelatin over 1/2 cup cold water, and set aside.
- In a saucepan, over medium heat, melt granulated sugar, corn syrup, salt, candy canes and 1/2 cup water.
- Stir gently until sugar dissolves, then increase the heat to bring to a boil.
- DO NOT STIR
- Allow to boil until the bubbles begin to pop slowly or a candy thermometer reads 220 degrees, about 8 - 10 minutes.
- Remove from heat and slowly pour syrup into softened gelatin while beating on low speed.
- Once all of the mixture is in the bowl, increase the speed to High.
- Beat 8 to 10 minutes or until mixture is white and has almost tripled in volume.
- Add peppermint extract, and beat on high speed for an additional 1 minute.
- Pull out about ¼ cup of the marshmallow mixture and dye it red.
- Pour white marshmallows into baking dish
- Drop red mixture randomly onto top of marshmallow mixture.
- Swirl a knife or rubber spatula throughout to marble
- Let set for 8 hours uncovered
To cut:
- Dust cutting board with about 1 tablespoon powdered sugar.
- Place remaining powdered sugar in small bowl.
- Remove marshmallows and cut with a sharp knife
- Toss marshmallows in the sugar.
Notes
If your marshmallow mixture doesn’t smoothly spread, pop it in the microwave for 15-20 seconds
Store in an airtight container for up to 5 days.
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Nutrition Information:
Yield: 64 Serving Size: 1Amount Per Serving:Calories: 38Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 13mgCarbohydrates: 10gFiber: 0gSugar: 10gProtein: 0g
This nutrition information is automatically calculated and may not be entirely accurate. Please do your own research if you are overly concerned about specific macros.
Katie Reed is a passionate writer and mother of four vivacious boys from Salt Lake City, Utah. Drawing from her own journey through TTC, pregnancy, and the joys of raising children, she offers a wealth of insight into the world of motherhood. Beyond her heartfelt tales, Katie delights her readers with family-friendly recipes, engaging crafts, and a curated library of printables for both kids and adults. When she’s not penning her experiences, you’ll find her crafting memories with her husband and sons—Dexter, Daniel, Chester, and Wilder.
