peppermint marshmallows

$2.58 recipe / $0.22 serving

Need more homemade gift ideas? You’ve gotta try these peppermint marshmallows from Martha Stewart. Even if you’re not doing homemade gifts this year, this is a really fun weekend project to do with your kids. It can get sticky, it can get messy and you might end up with red fingers but the end result is so worth it. The flavor is way better than expected and they melt wonderfully into hot cocoa or even coffee.

I’m going to mark this recipe as advanced because it does take some tricky moves. Two things you WILL need to make this recipe: a candy thermometer and a mixer. Did I mention that my parents ready the Kitchen Gadgets post and sent me a mixer and food processor as an early graduation/Christmas present? Very cool!

Anyway, two things that will make this recipe A LOT easier: a helper/extra set of hands and a stand mixer. I used a hand held mixer and it worked but a stand mixer will take this recipe from tricky to easy-ish.

Peppermint Marshmallows

peppermint marshmallows

peppermint marshmallows
Prep time
Cook time
Total time
Total Cost: $2.58
Cost Per Serving: $0.22
Serves: 12
  • 4 envelopes unflavored gelatin (Knox) $1.49
  • 1½ cups water, divided $0.00
  • ¾ tsp peppermint extract $0.15
  • 2 cups granulated sugar $0.36
  • 1 Tbsp light corn syrup $0.07
  • 2 large egg whites $0.24
  • variable food coloring $0.10
  • ¼ cup corn starch $0.12
  • ¼ cup powdered sugar $0.05
  1. Prepare a 9×11 inch glass dish by coating with non-stick spray. Place a rectangle of parchment paper in the bottom and spray again with non-stick spray.
  2. In a small glass bowl, combine the gelatin and ¾ cup of water. Place the bowl over a small pot of water to create a double boiler (see photos below). Turn the heat to low and let the water/gelatin mixture heat and dissolve. Once the gelatin is dissolved, stir in the peppermint extract.
  3. In a medium pot, combine the granulated sugar, corn syrup and ¾ cup of water. Attach a candy thermometer to the side of the pot. Bring the mixture up to a boil and let it simmer until it reaches 250 degrees (about 5-7 minutes).
  4. While you are waiting for the sugar mixture to come up to temp, whip the egg whites until stiff peaks have formed. Here is a video tutorial from on how to whip egg whites.
  5. When the sugar mixture reaches 250 degrees, turn off the heat. Stir in the gelatin mixture. Because the molten sugar is much hotter than the boiling point of water, the hydrated gelatin will foam up quite a bit as you stir it into the hot sugar (this is the water instantly boiling). Stir it as it deflates.
  6. With your mixer on high, slowly pour the sugar/gelatin mixture into the beaten egg whites. You want to pour the hot liquid in a thin stream as you beat it into the fluffy egg whites. This is where it is nice to have a helper. The pot will be heavy and you will have to hold it up for a long time as you pour slowly. You need a LARGE bowl for this. The mixture grows as you beat in the molten sugar!
  7. Once all of the sugar gelatin mixture is mixed into the egg whites, continue to beat until the mixture just begins to set (the beaters will begin to leave a “trail” in the top of the marshmallow mixture). Immediately pour the mixture into the prepared pan. Squirt red food coloring over the top and use a toothpick or chopstick to drag the color through, creating swirl marks.
  8. Let the marshmallows sit at room temperature for at least 3 hours to allow them to “set.” Once they have set, transfer them to a cutting board. Using a pizza cutter or kitchen shears, cut into squares. Coat the utensil with non-stick spray to keep it from sticking. Dust the marshmallows in a mixture of corn starch and powdered sugar to keep them from sticking to each other. Store in an air tight container.

Step By Step Photos

Some steps do not have photos as I was using both of my hands and had to work quickly before the candy set up.

prepared panPrepare a large glass dish with non-stick spray and parchment paper. Spray under and on top of the parchment paper.

gelatin and waterPlace the gelatin in 3/4 cup of water in a small heat proof bowl.

double boilerPlace the bowl of gelatin over a small pot that is half full of water. Turn the heat on to low and allow the gelatin mixture to heat and dissolve (stir occasionally). Once the gelatin has dissolved, stir in the peppermint extract.

sugarIn a medium pot, combine the granulated sugar, corn syrup and another 3/4 cup of water. Attach a candy thermometer on the side.

heat sugarBring the sugar mixture up to a boil and let simmer until it reaches 250 degrees. This will take at least 5 minutes.

whip egg whitesWhile you are waiting for the gelatin to dissolve and the sugar to come up to temp, whip the egg whites to stiff peaks. Video tutorial here.

finished swirlThe next few steps go really fast and you need all of your hands. Stir the dissolved gelatin and peppermint extract mixture into the molten sugar (once it has reached 255 degrees). Pouring in a slow stream, whip the molten sugar into the egg whites. Once everything is combined and the mixture begins to set (the beaters will leave a trail as they move around), pour it into the prepared pan. Drop food coloring all over the top and drag a toothpick or chopstick through to make swirl marks. Let the marshmallows sit for at least 3 hours to set up.

cut and coat marshmallowsTransfer the cooled and set marshmallows to a cutting board. Cut them using an oil coated pizza cutter or kitchen shears. Toss them in a mixture of corn starch and powdered sugar. A less messy method is to combine the corn starch and sugar in a large zip lock bag, dump in the marshmallows and toss it around a bit. To remove excess powder, pour the marshmallows into a colander and shake it around until most of the excess has fallen off.

peppermint marshmallows

I had two packs of food coloring in my cabinet but was out of red from both packs! I went to buy more but it was insanely expensive ($5.49, Winn Dixie, really?!) Luckily, I had some hot pink so I used that… not too bad! It might be kinda cute to do red AND green (separately or else you’ll have brown spots).

Next time I might try adding a little vanilla extract along with the peppermint for a creamy mint flavor. YUM.


  1. Lara says:

    We made these today, they were wonderful! word to the wise though, if you have a new candy thermometer, make sure that it is calibrated correctly. Ours wasn’t, and the first batch of sugar we made burned :(. Luckily we have more than one thermometer, and found one that was calibrated correctly (tested temp of boiling water to be sure) and used it with great results. Thanks for the recipe!

  2. Anonymous says:

    I just found your blog through pinterest. Wow! – Taking the time to break down recipes, cost them etc isn’t easy. Thank you so much for doing so. I love the way you think and present your information. Finding your site kept me up until 2 am reading your recipes. Glad to know I am not the only one who puts together odd food combos to create deliciousness – love it!!! Thank you again for taking the time to share.

  3. Wow! I really have no idea… I’ve never seen that happen. It sounds like it may have been a problem with the gelatin? Did you use four envelopes? Were they dissolved completely before stirring it into the molten sugar? Also, did your sugar come all the way up to 255 degrees? If your thermometer was touching the bottom of the pan, this could have given false temperatures. That’s all I can think of but it’s hard to say without actually having seen you make it. Candy making can be fairly complicated. I’m really sorry yours didn’t turn out!

  4. Anonymous says:

    I tried making these and the result was marshmallows that sweated (oozed liquid) constantly and making any excess powdered sugar red and chalky. What went wrong?

  5. Just wanted to say these are awesome and easy! My friends were very impressed. Very easy if you have a stand mixer, although boiling sugar for the first time is always a little terrifying. Kitchenaid 5 qt bowl is just right for this project.

  6. I made these too, but yours turned out so much prettier than mine! I just posted mine a few days ago. But I followed the directions a little too literally and tried to use an 8×8 pan. What a mess! Next time I will try a 9×13, or maybe a little larger if I have it. They tasted great though!

  7. Just to be safe, I will be sure to wear something I don’t mind licking marshmallow goo off of!!

  8. Shelly – Yes, I think the mixer bowl should be big enough. More importantly, it has taller sides than the regular glass bowl that I was using. My problem was that every time I moved the mixer around and the blades came up even the slightest, it splattered marshmallow goo all over :)

  9. Will this work in the regular bowl that comes with a Kitchen Aid stand mixer? I want to try this, but want to make sure the bowl will be big enough for all of the fluffiness!!

  10. I used regular beater attachments…. You whipped your egg whites up first, right? Then add the hot sugar/gelatin mixture really slowly? As you add the sugar/gelatin it should get bigger than the whipped egg whites were.

  11. Anonymous says:

    What did you use to mix it on your stand mixer? Because I used regular beaters and it did NOT come out nice and fluffy.. do you HAVE to use a whisk attachment? :-/

  12. OOPS! I forgot to type in the price… it was $1.49 for the box of four packets. That other price was just what was in the template :P Changing it now :)

  13. Sara says:

    Is it the math or one of the numbers that’s wrong in the Cost section…if the 4 envelopes of gelatin are $2.98, how is the Total $2.58?

    These look delicious and I’m hoping to make them soon.

  14. Oh, this looks fun! I can’t afford to get a mixer until after Christmas, but maybe I’ll make some cinnamon extract and give people marshmallows for Valentine’s Day!

  15. Trevor says:

    If you have a digital meat thermometer that could work too, but doesn’t have the convenience of the candy thermometers clip for the pan.

  16. This recipe might make me run out and buy a candy thermometer.

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