A customized print-friendly version of this recipe is available by clicking the "Print Recipe" button on this page.

Peppermint Crunch Marshmallows

Author: Charlotte Bothe

Peppermint Crunch Marshmallows Recipe Peppermint Crunch Marshmallows Recipe

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.

View step-by-step
directions on our blog

At a glance

Prep
Bake
Total
Yield
about 2 dozen 2" marshmallows or 8 dozen 1" marshmallows.
Nutrition information

Ingredients

Choose your measure:

  • 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

Instructions

  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 238°F to 240°F 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 95°F. 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.

Nutrition Information

  • Serving Size 28g
  • Servings Per Batch 24
Amount Per Serving:
  • Calories 70
  • Calories from Fat 0g
  • Total Fat 0g
  • Saturated Fat 0g
  • Trans Fat 0g
  • Cholesterol 0g
  • Sodium 0mg
  • Total Carbohydrate 17g
  • Dietary Fiber 0g
  • Sugars 16g
  • Protein 1g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.