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Peppermint Marshmallows with dark chocolate on brown parchment paper.

Peppermint Marshmallows

A recipe for Peppermint Marshmallows! These peppermint-scented homemade marshmallows are dipped in chocolate and covered in crushed candy canes.
Course Dessert
Cuisine N/A
Keyword chocolate, dessert, marshmallow, peppermint, winter
Prep Time 30 minutes
Cook Time 10 minutes
Resting Time: 4 hours
Total Time 4 hours 40 minutes
Servings 16 -32 Marshmallows


  • 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 8x8 inch (20x20 centimeter) or 9x13 inch (23x33 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.