Real Recipes From Real Home Cooks ®

pink peppermint marshmallows

(9 ratings)
Blue Ribbon Recipe by
Jordan Falco
Orlando, FL

These marshmallows are so easy, and making them is so rewarding. You’ll really impress your friends around the holidays, serving these with hot cocoa. They also make great gifts along with a jar of homemade cocoa mix! It’s like drinking and Andes candy. You can also make them in any color or flavor your like! A note: You can change out the extract for whatever flavor you desire. For instance, I replaced the peppermint extract with lemon extract to make very sweet lemony marshmallows. A delicious summer treat!

Blue Ribbon Recipe

Homemade marshmallows! Filled with peppermint flavor, they're sticky and taste delicious. Perfect for hot chocolate or making holiday-flavored smores. Follow the recipe as is (delicious!) or choose colors and flavors to suit your fancy. be sure to keep an eye on the marshmallow as you whip it. Our high-power mixer got the marshmallow to the perfect stiffness at right about 10 minutes.

— The Test Kitchen @kitchencrew
(9 ratings)
yield serving(s)
prep time 45 Min
cook time 3 Hr
method Stove Top

Ingredients For pink peppermint marshmallows

  • 2 c
    granulated sugar
  • 1 Tbsp
    light corn syrup
  • 1 oz
    gelatin, unflavored
  • 3/4 tsp
    peppermint extract
  • 2 lg
    egg whites
  • red food coloring drops
  • vegetable cooking spray

How To Make pink peppermint marshmallows

Test Kitchen Tips
These marshmallows are sticky. If you'd like them less sticky, once cut, add the marshmallows to a resealable bag. Toss/coat with powdered sugar and corn starch (about 1/4 cup of each).
  • Sugar, corn syrup, and water in a small saucepan.
    Coat an 8-inch square pan with cooking spray. Line the bottom and 2 sides with parchment paper, and then coat the parchment with cooking spray. Set aside. Put sugar, corn syrup, and 3/4 cup of water in a small saucepan. Cook over medium heat, stirring until sugar is dissolved.
  • Heating mixture to 260 degrees.
    Stop stirring and let the mixture come to a boil. Raise heat to medium-high; cook until mixture registers 260 degrees on a candy thermometer.
  • Sprinkle gelatin over water.
    While sugar is boiling, sprinkle gelatin over 3/4 cup of water in a glass or other heat-proof bowl. Let stand for 5 minutes to soften.
  • Heating gelatin in the microwave.
    Place the bowl in the microwave and heat in 20-second increments until the gelatin is dissolved. Between each zap in the microwave, whisk the mixture.
  • The liquidy texture of the gelatin.
    You want it to be warm and liquid, with no rubbery or grainy chunks.
  • Food coloring and peppermint extract added to gelatin.
    Add a few drops (3 or 4) of food coloring to the gelatin mixture. Stir in peppermint extract; set aside.
  • Beating egg whites until stiff.
    Beat egg whites in the bowl of an electric mixer fitted with the whisk attachment until stiff (but not dry) peaks form.
  • Adding gelatin and sugar mixture to egg whites.
    Whisk gelatin mixture into sugar mixture, and gradually add to egg whites.
  • Mixing until mixture thickens.
    Mix on high speed until very thick, 12 to 15 minutes. This is the best time to adjust the color. You can add drops of food coloring to the fluff while it’s whipping in the mixer. Add one drop of food coloring at a time, let it integrate, and continue adding until the fluff becomes the color you want it.
  • Pouring mixture into a greased and parchment-paper lined pan.
    Pour mixture into lined pan.
  • Marshmallows sitting until firm.
    Let the marshmallow stand, uncovered, at room temperature until firm, at least 3 hours or overnight.
  • Cutting marshmallows into squares.
    Once firm, turn the marshmallow block out onto a well-oiled cutting board. Spray your knife with cooking spray and cut into squares. If you want to make different shaped marshmallows, I recommend cutting slices of marshmallow off of the block (like slicing a ham), oiling a cookie cutter, and VERY SLOWLY cutting out the shapes. If you push down too fast, the shapes come out all wonky.
  • 13
    Some flavor variations I have tried and recommend: Coconut: exchange extract for imitation coconut flavoring. Omit food coloring. Roll in toasted shredded coconut after marshmallows are cut. Banana: Exchange extract for imitation banana flavoring. Use yellow food coloring. Dip bottoms of cut marshmallows in chocolate, and top with a walnut, also dipped in chocolate. Citrus: Exchange extract for lemon or orange extract (NOT oil). Use corresponding food coloring. Dizzle with dark chocolate. Bailey's: Exchange extract for Irish Cream Concentrate (can be found in specialty food supply stores). Use one drop of red, yellow, and blue food coloring at a time while the mixer is running to make a light brown/cream color. Pumpkin Spice: Exchange extract for vanilla. Add 1 teaspoon of pumpkin pie spices to the sugar before boiling. I recommend using a bigger/taller pot than usual for boiling the sugar because for some reason the addition of spices makes the sugar bubble and foam more than usual. Omit food coloring for natural color from the spices, or add orange food coloring for festive fall marshmallows.