Peppermint Crunch Marshmallows

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Yield: about 2 dozen 2" marshmallows or 8 dozen 1" marshmallows.

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These rich, homemade marshmallows are a fun alternative to cookies when preparing homemade gifts. They pack lots of peppermint in every bite; for milder flavor, simply omit the optional peppermint oil.

Peppermint Crunch Marshmallows

star rating (18) rate this recipe
Hands-on time:
Baking time:
Total time:
Yield: about 2 dozen 2" marshmallows or 8 dozen 1" marshmallows.
Published: 09/16/2013


  • 3 packets (1/4 ounce each) unflavored gelatin
  • 1 cup cool water, divided
  • 1 1/2 cups sugar
  • 1 cup light corn syrup
  • 1/8 teaspoon salt
  • 1/8 teaspoon peppermint oil, optional; for extra-strong peppermint flavor
  • 1/2 cup peppermint crunch or crushed hard peppermint candies
  • 5 to 10 drops red gel paste, optional; for richer color
  • glazing sugar or confectioners' sugar, to sprinkle on top


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1) Combine the gelatin and 1/2 cup of the cool water in the bowl of an electric mixer fitted with a whisk attachment. Set the bowl aside.

2) Combine the sugar, corn syrup, salt, and the remaining 1/2 cup cool water in a small, deep saucepan.

3) Cook the mixture over medium heat, stirring, until the sugar dissolves.

4) Raise the heat to high and cook, without stirring, until the syrup reaches 238F to 240F on a candy or digital thermometer. Remove from the heat.

5) With the mixer on low speed, slowly pour the sugar syrup into the softened gelatin. Increase the speed to high, and whip until the mixture is very thick and fluffy, and has cooled to lukewarm, 3 to 10 minutes (depending on the mixer and attachment you use; a stand mixer using the whisk attachment will work more quickly than a hand mixer equipped with beaters). The mixture should be cool enough that you can spread it into the pan without burning your fingers, about 95F. Don't let the marshmallow get so thick that it forms a stiff ball inside the wire whisk; it shouldn't be as stiff as meringue icing.

6) Add the peppermint oil towards the end of the mixing time.

7) When the marshmallow is fully whipped, add the peppermint crunch and red gel paste, and mix just until you can see swirls of red and white.

8) Spread the marshmallow into a greased 9" x 13" pan (glass or ceramic is best) — a greased dough scraper is helpful here.

9) Use your wet fingers to smooth and flatten the marshmallow into the pan. Sprinkle glazing or confectioners' sugar over the top, and let sit for several hours (or overnight) before cutting.

10) Use a greased knife or cookie cutters to make squares or other shapes. Wrap marshmallows airtight, and store for several days at room temperature.

Yield: about 2 dozen 2" marshmallows or 8 dozen 1" marshmallows.


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  • star rating 12/22/2014
  • agk from Sacramento
  • OMG these are amazing! I followed the recipe exactly and they are perfect. I love anything peppermint and these totally rock. My grandchildren loved them too. I wrapped each square individually in saran wrap to keep them fresh in the fridge. This inspired me to make the cocoa mix on your website and it is heavenly with these marshmallows on top. I think this is a keeper for any time of year.
  • star rating 12/11/2014
  • juliefrommilw from KAF Community
  • I used the basic KAF marshmallow recipe last year and added peppermint oil and peppermint crunch. They tasted great, but they weren't "crunchy" as I had hoped. The peppermint crunch drew moisture to itself, I think, and I ended up with marshmallows with red splotches in them. Still pretty, just not crunchy. Then I dipped some of them diagonally in dark chocolate and sprinkled more crunch on top. Yum! I also love using my big pizza cutter, lightly oiled, to cut them. Someone I know uses a T-square to make perfect squares using their pizza cutter, but I just cut freehand.
  • star rating 12/11/2014
  • DonChaCha from KAF Community
  • Wowee, wow, wow! I just made these this morning, waited as long a I could and sampled a tiny corner piece after about four hours. They are fantastic! I used a scant 1/8 tsp of the peppermint oil and crushed candy canes. They are pretty as a picture and SO good. My mouth is watering as I type this. Thinking of heading back into the kitchen for just one more teensy sample... BTW, my KitchenAid stand mixer did the job in right around six minutes.
  • 12/06/2014
  • Donna from Darien, NY
  • I haven't made this particular recipe yet but I make homemade marshmallows throughout the winter. I have found using some 10X sugar or cornstarch on my lg. pizza cutter works well when cutting these up. Donna
  • star rating 12/02/2014
  • Esther from Holdrege, NE
  • I think they will be easier this year, having made them last year when hosting my husband's family Christmas.
  • star rating 05/31/2014
  • Ask from Sacramento
  • Aren't marshmallows made with egg whites? I am confused!
    Marshmallow cream or spread does use egg whites! Use this to make Fluffernutter sandwiches or other treats. Marshmallows the squares, puffs or candies do use gelatin, sugar and water (and other yummy ingredients). Happy Baking, er marshmallow making - get the campfire ready for s'mores! Irene@KAF
  • star rating 02/03/2014
  • Kathy from Waukesha, Wi
  • This was a lot of fun to make with some children. Don't be tempted to add too much extra peppermint to this recipe; Before they are done you are prone to add a bit more.....but then you will have VERY pepperminty marshmallows. This recipe is a blast.
  • star rating 01/26/2014
  • Carly from Ohio
  • These are the best marshmallows ever! I made them around christmas time for a party and for my family Christmas. I made people who hate store bought marshmallows love marshmallows. They were a huge hit and a better recipe than the recipes we made when I was in culinary school. The peppermint was a nice touch and made my coffee and hot cocoa amazing. Thanks KAF for yet another amazing recipe.
  • star rating 12/24/2013
  • Lee from Carbondale, IL
  • I hadn't made candy except caramels in a long time and making these peppermint marshmallows reminded me why - they are wonderful, but a bit on the picky side. For example, the recipe says to use a small but deep saucepan. I used a 5" deep saucepan the first time and it boiled over at about 220 deg. So I tried again with the deepest saucepan I own and it took longer to boil because it was also broader, but I didn't have to clean the stove. Also, the recipe says to pour the hot sugar mix slowly into the gelatin. But you can't do it TOO slowly because the sugar mixture starts to harden in its pan and quickly becomes sugary concrete. Practice, practice, practice! And thank you to the reviewers who were adamant about greasing the knife to cut and then dusting on all sides once cut - great information!
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