Peppermint Chocolate Marshmallows
Swirled with milk chocolate and flavored with peppermint, these peppermint chocolate marshmallows are so delicious! Add red and green sprinkles to make these homemade marshmallows a cute holiday season gift.
Making your own marshmallows is so fun, and they taste much better than store-bought marshmallows.
I make my marshmallows without corn syrup. Corn syrup is used to lessen the chance of crystallization of the sugar syrup used in marshmallows. But if you follow a few key points, you can easily make it without. Ideally, you will have a sugar thermometer for this recipe to make sure the sugar reaches the right temperature to set the marshmallows. However, I will also add some tips on making these without a thermometer.
Ingredients
Here’s what you need for these homemade peppermint marshmallows.
- Water and granulated sugar. This will make the base sugar syrup (just like when making a wet caramel). The key here is to stir the mixture until the sugar dissolves, and then stop and don’t stir it until it reaches the correct temperature. Stirring can revert the sugar to its crystalized form, which we don’t want.
- Unflavored powedered gelatin. This gives the marshmallows their wonderfully bouncy texture.
- Salt. A tiny bit of salt balances the sweetness.
- Peppermint extract and vanilla extract. Delicious flavorings
- Milk chocolate or dark chocolate. I love swirling milk chocolate through it because it tastes like those peppermint chocolate marshmallow easter eggs.
- Christmas nonpareils. It’s optional but gives it a Christmas feel. You could also use chopped candy canes.
- Powdered sugar, cornflour, or arrowroot flour for dusting
Equipment
- Candy thermometer
- Stand mixer with whisk attachment
- 8×8 inch or 9×9 inch pan
- Offset spatula
- Parchment paper
- Cooking spray or vegetable
Instructions
- Line an 8×8 or 9×9 inch pan with parchment paper and lightly grease it with cooking spray.
- In the bowl of a stand mixer, combine 1/2 cup cold water and gelatin. Let this sit while you make the sugar syrup.
- Combine the remaining 1/2 cup water, granulated sugar, and salt in a medium saucepan. Stir gently over medium-high heat just until the sugar has dissolved.
- Then stop stirring, let it come to a boil, and cook until the mixture reaches around 242°F / 116°C – 245°F / 118°C (use a candy thermometer to check). You can occasionally place a lid on the saucepan, creating condensation that will push down any sugar crystals forming on the side.
How to test without a candy thermometer
- Fill a bowl with very cold water. It should be close to ice cold for accuracy.
- Once your sugar syrup has been cooking for a while, drop a small amount of syrup into the cold water.
- Use your fingers to gather the cooled syrup from the bottom of the bowl. If the syrup forms a soft, malleable ball that holds its shape until pressure is applied and then flattens, it’s in the firm ball stage.
- Pour the hot sugar mixture into the gelatin mixture, then mix with a whisk attachment at a low speed.
- Gradually increase to high speed and whisk for around 7 minutes until the mixture is thick, fluffy, and tripled in volume but still warm to the touch. Add peppermint and vanilla extracts near the end.
- While the marshmallow is mixing, melt the chocolate in a microwave-safe bowl in the microwave in increments of 20 seconds, stirring after each burst. Once it has nearly all melted, remove it and stir until fully melted.
- When the marshmallow mixture has finished mixing, drizzle melted chocolate over it and use a butter knife to create a few swirls – Don’t do too many or it will mix in too much.
- Scoop the mixture into the prepared pan and use an offset spatula to smooth it out. Sprinkle the top with Christmas sprinkles or candy cane pieces if you’re using them.
- Let the marshmallows set for around 3 hours, then turn them onto a surface dusted with powdered sugar, cornflour, or arrowroot flour.
- Use a greased sharp knife or cookie cutters to cut into desired shapes. Toss each marshmallow in additional powdered sugar, corn, or arrowroot flour to prevent sticking.
Store leftover marshmallows in an airtight container at room temperature for up to 2 months.
Serving Suggestions:
- Drop one into a cup of hot cocoa for a delicious peppermint chocolate flavor.
- Make peppermint s’mores
- Chop and add as a topping to your favorite ice cream flavor.
- Package it in little bags of boxes and give it as gifts!
Related recipes
Peppermint Chocolate Marshmallows
Yield:
25
Prep Time:
20 minutes
Additional Time:
3 hours
Total Time:
3 hours 20 minutes
Swirled with milk chocolate and flavored with peppermint, these peppermint chocolate marshmallows are so delicious!
Ingredients
- 20g (2 Tablespoons) powdered gelatin
- 240g (1 cup) cold water
- 400g (2 cups) granulated sugar
- 1/4 tsp salt
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 85g (3 oz) milk chocolate
- Nonpareils (optional)
- Powdered sugar, cornflour, or arrowroot flour for dusting
Instructions
- Line an 8x8 or 9x9 inch pan with parchment paper and lightly grease it with cooking spray.
- In the bowl of a stand mixer, combine 120g (1/2 cup) water and gelatin. Let this sit while you make the sugar syrup.
- Combine the remaining 120g (1/2 cup) water, sugar, and salt in a medium saucepan. Stir gently over medium-high heat just until the sugar has dissolved.
- Then stop stirring, let it boil, and cook until the mixture reaches around 242°F / 116°C- 245°F / 118°C (use a candy thermometer to check). You can occasionally place a lid on the saucepan, creating condensation that will push down any sugar crystals forming on the side.
- Pour the hot sugar mixture into the gelatin mixture, then mix with a whisk attachment at a low speed. Gradually increase to high speed and whisk for around 7-10 minutes until the mixture is thick, fluffy, and tripled in volume but the bowl is still slightly warmer than room temperature to the touch. Add peppermint and vanilla extracts near the end.
- While the marshmallow is mixing, melt the chocolate in a microwave-safe bowl in increments of 20 seconds, stirring after each burst. Once it has nearly all melted, remove it and stir until fully melted.
- When the marshmallow mixture has finished mixing, drizzle melted chocolate over it and use a butter knife to create a few swirls - Don't do too many, or it will mix in too much and you will lose the swirls.
- Scoop the mixture into the prepared pan and use an offset spatula to smooth it out. If you're using them, sprinkle the top with sprinkles or candy cane pieces.
- Let the marshmallows set for at least 3 hours, then turn them onto a surface dusted with powdered sugar, cornflour, or arrowroot flour. Dust the surface of the marshmallows, too. Use a greased sharp knife or cookie cutters to cut into desired shapes. Toss each marshmallow in additional powdered sugar, corn, or arrowroot flour to prevent sticking.
- Store leftover marshmallows in an airtight container at room temperature for up to 2 months.
Notes
How to test without a candy thermometer
- Fill a bowl with very cold water. It should be close to ice cold for accuracy.
- Once your sugar syrup has been cooking for a while, drop a small amount of syrup into the cold water.
- Use your fingers to gather the cooled syrup from the bottom of the bowl. If the syrup forms a soft, malleable ball that holds its shape until pressure is applied and then flattens, it's in the firm ball stage.
Nutrition Information:
Yield: 25 Serving Size: 1Amount Per Serving: Calories: 84Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 1mgSodium: 51mgCarbohydrates: 18gFiber: 0gSugar: 18gProtein: 1g
This is an informational estimate only. I am not a certified Dietitian or Nutritionist
