Easy Homemade Peppermint Marshmallows

Easy Homemade Peppermint Marshmallows

Perfect for gifting or keeping around for special occasions, these peppermint marshmallows only take about 30 minutes to make and keep for a couple weeks. I usually try to stay away from corn syrup, but there's no avoiding it here. Good news is you don't need a candy thermometer for these, so they're easy to whip up with things you likely already have on hand.



  • Butter or cooking spray
  • 1/3 cup icing sugar
  • 2-1/2 tbsp unflavoured gelatin
  • 1/2 cup cold water
  • 1-1/2 cup granulated sugar
  • 1 cup corn syrup
  • 1/4 tsp salt
  • 1 tsp peppemint extract
  • red food colouring



  1. Line an 11x7 inch glass baking dish with plastic wrap. Liberally grease bottom and sides of plastic wrap with cooking spray or butter.
  2. In the bowl of a mixer, sprinkle gelatin over 1/2 cup of cold water to soften.
  3. Heat granulated sugar, corn syrup, salt, and 1/2 cup water over low heat, stirring constantly, until sugar is dissolved. Bring to boil, cook without stirring for 30 minutes until a small amount of mixture dropped into a cup of very cold water forms a ball that holds its shape but is pliable. Remove from heat.
  4. Gradually pour the sugar syrup into your gelatin and beat on low speed. Increase speed slowly to high and mix for 8-10 minutes until mixture is white and tripled in volume. Add peppermint extract and beat for 1 minute.
  5. Pour into greased dish, drop in food colouring, and mix with a knife until you have a pretty swirl pattern on top. Let stand a few hours until firm.
  6. Sprinkle a cutting board liberally with icing sugar and place some more icing sugar in a bowl. Flip your baking dish over the cutting board and cut marshmallows. Generously dust marshmallows in your icing sugar bowl to prevent them from sticking to one another.
  7. Store in an airtight container in the fridge for up to three weeks.