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Made with peppermint oil and green gel coloring, this peppermint marshmallow recipe is perfect for gifting Christmas cheer!
Why Make This Peppermint Marshmallow Recipe?
I love baking with peppermint. At Christmastime, I usually gravitate toward candy canes as a staple recipe ingredient. But as I recently learned, they aren’t so easy to find in England.
If you can’t find candy canes or don’t happen to have any on hand, natural peppermint oil works just as well. After all, it’s how manufacturers add flavoring to candy canes anyway!
These homemade peppermint marshmallows are great for gifting. They also make a nice addition to a festive holiday platter or cookie tray, or stirred into a cup of hot chocolate following an evening of ice skating or Christmas caroling.
Notes on Peppermint Oil
I prefer to make these mint marshmallows (and other candies and cookies) using natural peppermint oil, rather than an extract or flavoring. Oils are stronger than extracts, so you’ll need far less.
When using natural peppermint oil, keep in mind that a little bit goes a very long way. I recommend adding a few drops with an eye dropper, then adjusting to taste. Too much peppermint oil will make your eyes water, and will make the finished product taste more like medicine than marshmallows. (Trust me, I’ve done the legwork on this one!)
Peppermint Marshmallow Recipe Variations
I used green gel food coloring to tint my marshmallows, but you could make red marshmallows instead. Or, make batches of red, white, and green, and mix them together for gifting.
Tiny pieces of crushed candy cane might also make a nice addition to these marshmallows. Or, cover your slab with festive red and green sprinkles. (See this birthday cake marshmallow recipe for the best method to coat a marshmallow slab in sprinkles.)
Make-Ahead and Storage Suggestions
Homemade marshmallows do not require refrigeration and will keep well at room temperature for a month or longer when stored in an airtight container.
Because they keep well and are easy to store, homemade marshmallows are ideal for gifting and especially for mailing to out-of-town friends and family. Even if the package is delayed in transit, the marshmallows will still be delicious when(ever) they arrive.
Gifting Homemade Mint Marshmallows
Try packaging your peppermint marshmallows in a Christmas-themed cello bag with a festive bow.
Or, gift peppermint marshmallows in a pretty Christmas mug alongside a package of hot chocolate mix and a stirring spoon.
Peppermint Marshmallow Recipe Tips and Tricks
Use plenty of cooking spray! Spray your tin, your spatula, and your knife. If you cover the marshmallow slab overnight, spray the aluminum foil or plastic wrap. Otherwise, it will stick to the marshmallow slab in a way that is nearly impossible to remove.
Line your tin carefully. Not enough parchment or oil, and your marshmallow will stick to the pan. Visit this recipe for a more detailed guide to lining your tin.
I usually make marshmallows with powdered gelatin. To substitute leaves instead, please visit this page for conversions and other tips.
Other homemade marshmallow recipes you might enjoy:
Boozy Red Wine Marshmallows
Champagne Marshmallows
Classic Vanilla Bean Marshmallows
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Peppermint Marshmallows
- Total Time: 40 minutes (plus setting time)
- Yield: 36 marshmallows 1x
Description
A peppermint marshmallow recipe made with green gel coloring and natural peppermint oil. Perfect for gifting Christmas cheer!
Ingredients
Marshmallows
210 milliliters water (about 1 cup, divided)
20 grams powdered gelatin (2 tablespoons)
400 grams granulated sugar (2 cups)
200 grams corn syrup (1/2 cup)
1/4 teaspoon salt
3–4 drops natural peppermint oil, or to taste
Green gel food coloring
Canola oil or nonstick cooking spray, for greasing tin and knife
Coating
50 grams potato starch (1/3 cup)
50 grams confectioner’s sugar (1/3 cup)
Instructions
Marshmallow Slab
Line an 8 x 8-inch square tin with parchment, and coat generously with oil. (See this recipe for the best lining technique!) Set aside until ready to use.
Pour 105 milliliters (1/2 cup) water into a large mixing bowl (if using a hand mixer), or the bowl of a stand mixer. Sprinkle the powdered gelatin evenly over the water, and set bowl aside.
Combine sugar, corn syrup, remaining water, and salt in a large saucepan. Bring mixture to a boil and boil, without stirring, until syrup reaches 240° F / 116° C on a digital thermometer.
Carefully pour hot syrup into gelatin mixture. Mix on high speed for 2-3 minutes, until mixture begins to thicken. Add peppermint oil and green food coloring and continue to mix on high speed until very thick and voluminous, about 8-9 minutes more.
Using an oiled spatula, scrape marshmallow mixture into prepared tin. Loosely cover with a well-oiled sheet of aluminum foil. Allow to set until firm, at least 4 hours or overnight.
Cutting and Coating
In a small bowl, combine potato starch and confectioner’s sugar.
Cover a large chopping board with a sheet of parchment, and dust generously with starch-sugar mixture.
Turn marshmallow slab out onto dusted surface. Sift top of slab with more of the starch-sugar mixture.
Use a well-oiled knife to cut the slab into squares. I like to cut six rows of six, which makes 36 generously-sized marshmallows.
Toss the cut marshmallows in additional starch-sugar mixture, making sure all sides are coated.
Store marshmallows in an airtight container at room temperature for up to one month.
Notes
You can also make these marshmallows using leaf gelatin instead of powder. To do so, visit this page for the proper conversion and other recipe tips.
Use pure peppermint oil, rather than a baking extract. My go-to is LorAnn Oils Natural Peppermint Oil. And use it sparingly—a tiny bit of peppermint oil goes a long way
- Category: Candy and Confectionery
- Method: Stovetop
- Cuisine: Sweets
