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Homemade Peppermint Marshmallows

Homemade Peppermint Marshmallows

10 min
4 hours

1/2 cup corn starch

1/2 cup powdered sugar

Non-stick cooking spray

1 1/4 cups cold water, divided into 1/2 cup and 3/4 cup

4 tablespoons, plus 1 teaspoon powdered gelatin

3 cups granulated sugar

1/4 cup light corn syrup

2 egg whites

1 teaspoon natural peppermint extract

1 teaspoon red food coloring


Special Equipment:

9" x 13" Baking Sheet

Stand Mixer with Whisk Attachment

Heat Proof Spatula

Candy Thermometer

Large Cutting Board

Parchment Paper

Heavy Bottom Stock Pot


Spray the baking sheet with the cooking spray, then line with parchment paper. In a small bowl, sprinkle gelatin over the 3/4 cup water, and let bloom for at least 5 minutes. Combine the corn starch mix, remaining water and corn syrup in the stock pot, and heat on medium- high heat. Clip candy thermometer to side of pot.

Bring mixture to a soft boil, reaching 245°F on the thermometer. Using a stand mixer, beat egg whites while sugar cooks. Beat until stiff, but not dry, about 2 minutes. When sugar is almost to temperature, take of the heat and add peppermint extract. Slowly pour the sugar mixture into the bowl with the egg whites (should be a slow drizzle).

Add gelatin mixture, and whip all ingredients together on high speed until cool to the touch. Add food coloring and mix briefly with a spatula to ribbon the color throughout the mixture. Pour marshmallow mixture into prepared pan, and with oiled hands, press into pan until even. Let cool completely, about 4 hours or overnight.

Meanwhile in a large bowl, sift together the corn starch and powdered sugar. Using a cutting board, dust heavily with powdered sugar and corn starch mixture, then invert marshmallows onto cutting board. Keep dusting knife with the corn starch and powdered sugar mixture to keep knife from sticking. Cut marshmallows into 1-inch squares, and store in an airtight container and give as a festive gift!