These peppermint swirl marshmallows are so adorable, and surprisingly easy to make! They’re perfect for hot chocolate, or delicious on their own!
Have you ever made your own marshmallows? They can definitely seem a little intimidating if you haven’t made them before, but they’re actually much easier than you might think! I do love store-bought marshmallows, but I have to say that homemade marshmallows taste 1000% better. The texture is amazing, and they are as light as air. They use just a handful of ingredients (gelatin, sugar, corn syrup, flavorings, and powdered sugar) and they are really fun to make at home too! These peppermint swirl marshmallows are perfect for the holiday season, and add a sweet little burst of flavor to hot chocolate, Rice Krispie treats, or s’mores. They’re also pretty great just on their own!
For best results, a candy thermometer or instant read thermometer is a must! You’ll want to bring the syrup mixture to 240 degrees exactly, so it really helps to have a thermometer on hand. If you don’t already own one, they are pretty inexpensive (under $10) and I’ve found them at the grocery store in the kitchen section, or in any big box store like Target or Walmart.
The other key to marshmallow success is to use lots of powdered sugar. The marshmallow mixture is obviously pretty sticky, but the powdered sugar will coat all of those sticky sides so the marshmallows will stay separate while you are storing them. It’s easy to shake off the excess powdered sugar, so feel free to use a lot to prevent it from sticking to your hands, the pan, the cutting board, etc. I’ve found that a pizza cutter works best for me when cutting them, but a sharp knife will work as well. You may need to rinse off the knife or pizza cutter with hot water in between cuts if it gets too sticky to work with.
The fun thing about these marshmallows is that you can make them in any flavor you like! I used peppermint because it’s one of those classic Christmas flavors, but you could use whatever flavor of extract you like. The food coloring is optional, but I think the colorful swirls make these marshmallows extra adorable. It’s also just really fun to swirl it all around with a toothpick! I love that you can just do whatever random design comes to mind, and they turn out so pretty. You really can’t mess it up!
If you love hot cocoa like I do, these marshmallows totally take it to the next level! They get so melty and foamy, and add a sweet peppermint flavor. I’m sharing my favorite stovetop hot cocoa recipe later this week, so be sure to check back for it! It works beautifully with these marshmallows. And if you love peppermint like I do, I’m also sharing some decadent peppermint brownies on Wednesday, so you won’t want to miss them. These peppermint swirl marshmallows would make the cutest holiday gift for a friend or a neighbor with a package of hot cocoa mix and a cute mug. They’re the perfect treat for the season!
Peppermint Swirl MarshmallowsPrint Recipe
for the gelatin:
- 1/2 cup cold water
- 3 envelopes gelatin 1/4 ounce each
for the marshmallows:
- 1 1/2 cups sugar
- 1 cup light corn syrup
- 1/2 cup water
- 1/2 teaspoon peppermint extract
- 1 teaspoon vanilla
- pinch of salt
- pink food coloring
- powdered sugar at least 1/2 cup, more as needed
- Prepare a 9 x 9 baking dish by lining with plastic wrap, spraying with cooking spray, and then dusting with powdered sugar. In a large bowl or the bowl of a stand mixer, dissolve the gelatin in the cold water. Let stand while you prepare the syrup. In a medium saucepan, whisk together the sugar, corn syrup, and water. Heat the sugar mixture over medium heat, stirring frequently, until it reaches 240 degrees on a candy thermometer. Remove from the heat and stir in the peppermint, vanilla, and salt. Turn the mixer on to low and add the sugar mixture in a slow stream with the mixer going. Once all of the syrup is added, increase the speed to medium and beat until the marshmallow mixture is thick and fluffy, like marshmallow cream (about 10 minutes).
- Spread half of the marshmallow mixture in the prepared pan in an even layer. Drop a few drops of the pink food coloring at random on top of the marshmallow, and use a toothpick to swirl the food coloring into the marshmallows. Spread the other half of the marshmallow over the top, and repeat the process with the food coloring. Dust the top of the marshmallows with powdered sugar, cover with plastic wrap, and let rest for 6-8 hours, until cooled and set. When ready to serve, cut the marshmallows into one inch cubes with a pizza cutter, then toss them in powdered sugar. (I usually just add them to a zipper bag with powdered sugar and shake to coat all sides.) Store in an airtight container for up to a week.