A recipe for Peppermint Marshmallows! These peppermint-scented homemade marshmallows are dipped in chocolate and covered in crushed candy canes.
These Peppermint Marshmallows are such a festive addition to the holidays! I made marshmallows for the first time in February (these Chocolate Chip Marshmallows) and adjusted the base with a combination of peppermint and vanilla extract.
After transferring the whipped marshmallow mixture to the prepared baking dish, I added a few drops of red food coloring (either liquid gel or a natural liquid coloring) and used a toothpick to create swirls across the top.
Once the marshmallows set, I cut them into squares and dipped them in melted chocolate (or drizzled the chocolate across the top) and covered with a sprinkling of crushed candy canes.
A Few Tips
You can adjust the size of these marshmallows based on the baking dish. For larger, thick marshmallows, grease and dust an 8×8 inch (20×20 centimeter) baking dish and add the whipped marshmallow mixture. For a larger quantity of thinner marshmallows perfect for hot chocolate and other accompaniments, grease and dust a 9×13 inch (23-33 centimeter) baking dish or rimmed baking sheet.
Sift the powdered sugar and cornstarch into the bowl to create a more smooth powder. This will make it easier to coat the marshmallows in a light, even layer.
Allow the marshmallow mixture to cool in the baking dish at room temperature for at least 4 hours and up to overnight before cutting and topping with chocolate.
Dipping the Peppermint Marshmallows in chocolate is completely optional, but I like the flavor and bit of texture it added. Use semi-sweet chocolate or dark chocolate. This also adds a nice touch if you are making the marshmallows as holiday gifts.
Either dip one side of the marshmallow in the melted chocolate or drizzle the chocolate over the top of each marshmallow.
Sprinkle the crushed candy canes over the chocolate immediately after dipping. It will stick better if the chocolate isn’t set yet.
Looking for more holiday recipes?
Peppermint Marshmallows Recipe
Adapted from Alton Brown
- 3 packages (23 grams, 0.8 ounces) unflavored powdered gelatin
- 1 cup (240 milliliters) cold water divided
- 1 1/2 cups (300 grams) granulated sugar
- 1 cup (240 milliliters) light corn syrup
- 1/4 teaspoon salt
- 1 teaspoon peppermint extract
- 1 teaspoon vanilla extract
- Vegetable oil for greasing the pan
- 1/3 cup (40 grams) powdered sugar sifted
- 1/3 cup (40 grams) cornstarch sifted
- 12 ounces (340 grams) semi-sweet or dark chocolate melted
- 2 candy canes crushed into small pieces
- In the bowl of a stand mixer, pour the gelatin over 1/2 cup (120 milliliters) of the water. Allow to sit while you prepare the syrup.
- In a small saucepan, mix together the remaining 1/2 cup (120 milliliters) water, granulated sugar, corn syrup, and salt over medium high heat. Cover and cook for 4 minutes.
- Uncover the pot and continue to boil until the temperature reaches 240˚F (115˚C). Remove from heat.
- Turn the mixer with the whisk attachment on low speed with the bowl of gelatin. Slowly pour the syrup into the bowl of the mixer while it is running.
- Increase the mixture speed to high once all of the syrup has been incorporated. Beat over high speed until thickened, 12-15 minutes. During the last minute of whisking, pour in the peppermint extract and vanilla extract.
- As the marshmallows are whisking, grease an 8×8 inch (20×20 centimeter) or 9×13 inch (23×33 centimeter) baking dish with oil.
- In a small bowl, whisk together the powdered sugar and cornstarch. Sprinkle the sugar cornstarch mixture over the greased pan and shake to coat thoroughly on all sides. Pour the extra back into the small bowl.
- Pour the thickened marshmallow mixture into the prepared pan and spread as evenly as possible using an oiled spatula.
- Add drops of the red food coloring over the top of the marshmallow. Use a toothpick to spread the food coloring throughout the marshmallow in a marble effect. Add more food coloring if needed.
- Sprinkle the top of the marshmallow with more cornstarch and sugar, spreading to make even. Leave uncovered at room temperature for 4 hours to overnight.
- Turn out the marshmallows onto a large cutting board or piece of parchment. Dust a sharp knife, pizza cutter, or deep cookie cutters with more of the cornstarch sugar mixture. Cut the marshmallows into desired shapes. Dust any sticky sides with a light layer of the cornstarch sugar, shaking off the excess.
- If desired, dip a side of each marshmallow into the melted chocolate. Place in a single layer on a sheet of parchment and sprinkle with crushed candy canes. Allow to sit until chocolate has hardened.
- Store in airtight container for up to 2 weeks.