Peppermint Swirl Marshmallow they are so easy!

Peppermint Swirl Marshmallow they are so easy!

Homemade Mint Swirl Marshmallows are perfect on their own or with hot cocoa! They make a great holiday treat.

The mint flavor in these marshmallows is just right without being overpowering. They are the most delicious addition to hot chocolate like my favorite Mexican hot chocolate or double hot cocoa!

Delicious gooey and so easy!

These peppermint swirl marshmallows are perfect for the holidays and they are so delicious!

If you haven’t made your own marshmallows before, you’ll be in for a treat. They’re sweet and fluffy, even better than store-bought marshmallows!

While homemade marshmallows may seem complicated, they’re actually pretty simple and easy to make. They do make the kitchen a little sticky, but they’re easy to clean up and delicious, and a little stickiness is worth it!

This is my first time making swirl marshmallows and I love how pretty the swirls are! These marshmallows also make a great gift with a packet of cocoa powder, or make delicious holiday-themed morels!

Enjoying them this season is such a fun treat and I hope you will love them as much as I do!

How to Make Peppermint Marshmallows

Prepare. In a large bowl or the bowl of a stand mixer, combine the gelatin to ½ cup cold water. Let the gelatin sit and dissolve while you cook the other ingredients. Prepare a 9 x 9 or 8 x 8 baking pan, line with plastic wrap and lightly spray with cooking spray, then dust with powdered sugar.

hot. In a medium saucepan, whisk together remaining ½ cup water, sugar, corn syrup, and salt. Heat over medium heat until sugar dissolves, then increase heat to medium-high. Using a candy thermometer to be accurate, heat the mixture to 240 degrees and remove from heat.

brush. Using the whisk attachment on a stand mixer, turn the speed to low and slowly and carefully pour the corn syrup mixture into the gelatin mixture. (You can also do this with a handheld mix, just have an assistant nearby to help you pour in the hot mix, making sure to keep the speed low.) Add the peppermint extract and increase the speed to medium. Beat on medium speed until the mixture is light and fluffy like marshmallow cream.

cool. Sprinkle about half of the marshmallow mixture in the prepared pan. Add some food coloring (if using) and swirl through the mixture with a knife or toothpick. Pour remaining marshmallow mixture on top and repeat with food coloring. Sprinkle the top of the marshmallows with powdered sugar and cover. Let stand for 6-8 hours or overnight to cool completely before slicing.

Clip + Enjoy! When the marshmallows are ready to be sliced, use a pizza cutter to cut the marshmallows into cubes. Toss lightly with the powdered sugar (I like to put them in a ziplock bag with a little powdered sugar and shake them). Store in an airtight container for up to two weeks.

Recipe Tips + Storage

• gelatin: Gelatin loses some of its setting properties at high temperatures. Let the sugar mixture from step 3 cool slightly before mixing with the gelatin.
• 1 pack of gelatin About 3 ounces or 9 tablespoons. The total amount of gelatin used in this recipe is 9 ounces, which is about 27.5 tablespoons or 1 ¾ cup.
• Flavor Substitutes: This recipe can be used to make marshmallows in other flavors. Replace mint with vanilla, almonds, cinnamon, lemon, orange, cherries. Anything you think will be delicious.
• Easy Slicing: Rub a knife or pizza cutter with shortening or coconut oil. This helps chop marshmallows more easily.
• Candy Thermometer: Make sure a candy thermometer is inserted into the center of the mixture and not touching the bottom of the pan.

if you don’t have candy thermometer You can still use a bowl of cold water to check when the sugar mixture is ready. Spoon a drop of sugar mixture into the water every 5 minutes.

• Not ready: If the sugar dissolves, or can be completely flattened with your fingers.
• Perfect: The sugar mixture will take shape. It’s pliable when pressed with your fingers, but still holds its shape.
• Too cooked: The sugar will form, but will be too hard when pressed with your fingers. You can still make marshmallows, but they will be harder and chewier than expected.

shop Peppermint Swirl Marshmallows will keep in an airtight container for 1-2 weeks. They will eventually harden, but they are still edible. Do not store them in the refrigerator or freezer.

For more mint recipes, check out:

Course dessert

American food

Prep time 20 minutes

Cook Time 10 minutes

Chill for 6 hours

Total time 6 hours 30 minutes

12 marshmallows (depending on how big you want the marshmallows)

Calories 197 kcal

by Lil’ Luna

• 1 cup cold water
• 3 envelopes unflavored gelatin (about 3 ounces each – about 9 ounces total)
• 1 1/2 cups sugar
• 1 cup light corn syrup
• pinch of salt
• 1 teaspoon peppermint extract
• red food coloring (optional)
• 1/3 cup powdered sugar

• In a large bowl or the bowl of a stand mixer, combine the gelatin to ½ cup cold water. Let the gelatin sit and dissolve while you cook the other ingredients.

• Prepare a 9×9 or 8×8 baking pan, line with plastic wrap and lightly spray with cooking spray, then dust with powdered sugar.

• In a medium saucepan, whisk together remaining ½ cup water, sugar, corn syrup, and salt. Heat over medium heat until sugar dissolves, then increase heat to medium-high. Using a candy thermometer to be accurate, heat the mixture to 240 degrees and remove from heat.

• Using the whisk attachment on a stand mixer, turn the speed to low and slowly and carefully pour the corn syrup mixture into the gelatin mixture. (You can also do this with a handheld mix, just have an assistant nearby to help you pour in the hot mix, making sure to keep the speed low.) Add the peppermint extract and increase the speed to medium. Beat on medium speed until the mixture is light and fluffy like marshmallow cream.

• Sprinkle about half of the marshmallow mixture in the prepared pan. Add some food coloring (if using) and swirl through the mixture with a knife or toothpick. Pour remaining marshmallow mixture on top and repeat with food coloring. Sprinkle the top of the marshmallows with powdered sugar and cover. Let stand for 6-8 hours or overnight to cool completely before slicing.

• When the marshmallows are ready to be sliced, use a pizza cutter to cut the marshmallows into cubes. Toss lightly with the powdered sugar (I like to put them in a ziplock bag with a little powdered sugar and shake them). Store in an airtight container for up to two weeks.

Slightly adapted from A Beautiful Mess For more great recipes from her, head to Baker upstairs.

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