Wednesday, December 5, 2018

Homemade Peppermint Marshmallows

Do you ever feel guilty about not being superwoman or superman? It's already December 4, and this is the first Christmas recipe I've posted. I've honestly been beating myself up over it since Black Friday.

Of course, I wasn't just sitting on my hiney all day every day. I'm a busy woman! But unfortunately it's much easier for us to focus on what we didn't accomplish than what we did.

So here's my reminder to you during this busy holiday season: You can't do all the things! And that's okay!

Now onto the marshmallows!

I'm not entirely sure what inspired me to make marshmallows. I think it's just because I had never done it before.

My family, friends, and co-workers receive cookies from me each year, but marshmallows... that's unique! And they're even better when paired with homemade hot chocolate mix in a fun container like a clear ornament or an empty wine bottle.

If you're like me, one of the first things you think of win considering a new recipe is "How messy is this going to get?" Shockingly (I really was shocked), the sugar syrup and marshmallow mix cleaned right off my pots and bowls with hot water and little to no scrubbing. It helps to stick everything under hot water in the sink as soon as you finish.

When preparing the sugar syrup for the marshmallows, I used a candy thermometer. This was actually my first time using a candy thermometer, and it made life a heck of a lot easier. You don't necessarily need one, but I highly recommend spending 9 bucks to get one.

Homemade Peppermint Marshmallows
Yield: Makes about 2 dozen marshmallows
  • Small amount of butter or your nonstick spray of choice and powdered sugar to coat pan
  • 3 (.75ounce) packets unflavored gelatin
  • 1/2 cup cold water
  • 1 1/2 cup granulated sugar
  • 1 cup light corn syrup
  • 1/2 cup cold water
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 teaspoon mint extract
  • Red food coloring (if desired)
  1. Grease pan with butter and dust with powdered sugar
  2. Combine three packets of unflavored gelatin with water. Let mixture sit for at least five minutes.
  3. Combine granulated sugar, light corn syrup, water, and salt in medium sauce pan.
  4. Stick candy thermometer on pan's edge, making sure it doesn't touch the bottom, and place over medium heat. Bring to a boil, and once it reaches 234°, remove from the heat.
  5. Add gelatin to bowl of mixer and start mixing at medium speed. Slowly pour sugar syrup into gelatin.
  6. When all sugar syrup is added, turn mixer up to medium high speed, and beat until mixture starts to pull away from the bowl, or about 8 to 10 minutes.
  7. Add vanilla and mint extracts, and beat on high speed for one more minute.
  8. Add several drops of red food coloring and slowly mix to make peppermint swirls.
  9. Acting quickly, pour mixture into greased baking dish.
  10. Let marshmallows sit uncovered for about 8 hours at room temperature or about 4 hours in the refrigerator.
  11. Once you're ready to cut, loosen pan edges with knife and lift out of baking pan.
  12. Place eon cutting board and cut marshmallows into squares. Store in an airtight container with plenty of powdered sugar to prevent them sticking to each other for up to tone month.
Homemade Hot Cocoa Mix
Yield: Makes about 10 cups of mix
  • 5 cups of powdered milk
  • 1 1/2 cup of non-dairy coffee creamer 
  • 1 cup powdered sugar
  • 3 cups unsweetened cocoa powder
  • (Optional: 6 candy canes, crushed)
  1. Combine all of the ingredients and sift together in a very large bowl. 
  2. Add crushed peppermints if you desire.
  3. Divvy out mix using cellophane bags, mason jars, empty mugs, empty wine bottles, etc.
  4. Pair with homemade marshmallows for adorable DIY gift.
Directions for how to prepare hot cocoa
  1. Combine 1/4 cup mix with 1 cup boiling water or milk. 
  2. Mix well and let cool before drinking.


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