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Peppermint Marshmallows

minty ‘mallows

Ever since I first started making homemade marshmallows with a Thomas Keller recipe a few years ago, I’ve been hooked. I can’t count the batches of marshmallows I’ve made or the cups of hot chocolate that I’ve dunked them in. Plain vanilla is unquestionably my favorite, but even a marshmallow-lover like myself gets a little bored once in a while. It didn’t take me long to start to experiment with different marshmallow flavors and, after my less-than-satisfying experience with the Trader Joe’s peppermint marshmallows that I tried earlier this month, I thought I would share my own formula for peppermint marshmallows.

These ‘mallows have a much subtler mint flavor than the TJ’s versions, and have the light and fluffy texture that you would expect to find in a top marshmallow. The vanilla mellows the mint flavor somewhat and gives the whole confection a very well-rounded taste. I like them plain and love them in hot chocolate.

If you prefer a stronger mint flavor – in other words, if you want something really intense – feel free to increase the amount of peppermint extract by a half teaspoon or so. Keep in mind, however, that a little mint extract (much like almond extract) goes a long way. To really punch up hot chocolate with mint, I’d stick with a milder marshmallow and add in a shot of peppermint schnapps or simply stir it with a peppermint stick.

Homemade Marshmallows
.75-oz unflavored gelatin (3 envelopes of Knox gelatin)
3/4 cup water, divided
2 cups granulated sugar
2/3 cups light corn syrup
1/4 teaspoon salt
2 tsp vanilla extract
1 tsp peppermint oil/extract

Line 9 x 9-inch pan with plastic wrap and lightly oil it. Set aside.
In the bowl of an electric mixer, sprinkle gelatin over 1/2 cup water. Soak for about 10 minutes.
While the gelatin is soaking, combine sugar, corn syrup and remaining 1/4 cup water in a small saucepan. Bring the mixture to a full, rapid boil then boil hard for 1 minute.
Pour the boiling syrup into soaked gelatin and turn on the mixer, using the whisk attachment, to high speed. Add the salt and beat for 12 minutes. After 12 minutes, add in the vanilla and peppermint extracts and mix just until they are fully incorporated.
Scrape warm marshmallow into the prepared pan and spread evenly (lightly greasing your hands and the spatula helps a lot here). Take another piece of lightly oiled plastic wrap and press lightly on top of the marshmallow, creating a seal. Let mixture sit for a few hours, or overnight, until cooled and firmly set.

When the marshmallows are set, you can cut them up. In a shallow dish, combine equal parts cornstarch and confectioners’ sugar. Remove marshmallow from pan and cut into equal pieces with clean, lightly oiled scissors (the best tool for the job) or a chef’s knife. I generally cut the big marshmallow block into seven strips, then cut each into 8 or 9 square marshmallows. Dredge each piece of marshmallow in confectioners’ sugar mixture.
Store in an airtight container.

Makes about 60 marshmallows

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  • Lewis
    December 14, 2007

    You know every time you write an article about homemade marshmallows I keep shaking my head that I have continued to procrastinate in making these for as long as I have! I have so many ideas on what I could use homemade marshmallows for that my head starts to spin. Perhaps that is it! Creativity overload!

    You have caused me creativity overload…jeez, thanks a lot! 🙂

  • Chelsea
    December 14, 2007

    I was getting ready to email you to tell you that I used your previous marshmallow post to make peppermint flavored ones. I also added a bit of red food coloring to make them a pretty light pink color. I took them up to the local coffee shop and they’re now selling them to go in hot chocolate!

  • Shannon
    December 14, 2007

    In the same vein as the amazing brownies, I think I’m going to make these and then dip the tops in a little bit of chocolate. I’m drooling already…

  • Randy
    December 14, 2007

    I’d be a little careful with the peppermint oil. I just made a batch of marshmallows that I took to work for our annual holiday potluck. I used a mere 2 drops of pure peppermint oil and they turned out pleasantly minty. An entire teaspoon would not be good.

  • Mary
    December 14, 2007

    I just posted about my variations on your marshmallow recipe (well, the recipe you advertise) and have gotten so many comments! Seriously, I’ll never buy marshmallows again. Also, you have a random post about a pistachio apple cake- do you have the recipe saved anywhere? the link you had on the site was broken- it was a long time ago……

  • Nicole
    December 14, 2007

    Mary – I do have the recipe around. I’ll post it again in the next week or two. Thanks for reminding me!

  • sugarlaws
    December 16, 2007

    I cannot wait to try this!!! I love getting homemade marshmallows after dinner at fancy restaurants — would love to make my own!

  • paula
    December 16, 2007

    I tried this last weekend. I put some red food coloring on the top and swirled it around. The marshmallows were great, but I still added peppermint schnapps AND Godiva liqueur to my hot cocoa. Most of the batch was eaten plain, except for a few I covered in dark chocolate. I need to make more.

  • Jenna
    December 17, 2007

    I will def try these!



  • veuveclicquot
    December 17, 2007

    I’ve never made marshmallows… kinda scared to try it, even though there’s no thermometer involved. This sounds and looks delicious though!!

  • Jen M
    December 17, 2007

    This excites me beyond measure. I am whipping these up and placing them in some gift baskets!! Thank you!

    They look like the over-priced Williams-Sonoma ones – I love it.

  • Fay
    December 23, 2007

    Your marshmallows are a work of art. Take it from one who knows.

  • Jennfactor
    January 11, 2008

    These were such a hit for me over the holidays, and my mom has requested another batch for her birthday. I sprinkled red sugar over the peppermint ones, and laid them out in a jelly roll pan so they’d be a little more manageable in a cup of hot chocolate. I didn’t have kitchen shears handy, so I used a pizza wheel–it worked wonders! I was wondering if you think instant espresso powder added to the sugar would make them go wonky on me?

  • Maggie
    December 23, 2008

    I just made these to put in Christmas gift baskets with hot chocolate mix. I spread them in a jelly roll pan (not filling it) and cut them out with snowflake cookie cutters. Gorgeous and yummy!

  • Molly - Drum Set Test
    January 6, 2009

    Hello everyone.. thanx for a nice recipe of your marshmallows…. i thought that not everyone will be able to do them in home conditions… however your recipe is unsual and rather simple for such people as me (who hate spending hours in the kitchen)..

  • Jen
    March 26, 2009

    How well would these hold up in warm weather? I’m thinking of doing a candy buffet for my son’s graduation and this would be a great way to get his school colors coordinated in with the other candy.

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