Peppermint Marshmallows

Recipe from Girl in the Mini

Makes about 140 3/4-inch square marshmallows


  • 2/3 cup cold water, divided in half
  • 2 - 1/4 ounce envelopes unflavored gelatin
  • 1 1/3 cups granulated white sugar
  • 2/3 cup light corn syrup
  • 1/4 teaspoon sea salt
  • 1 1/2 teaspoons peppermint extract
  • 1-2 cups confectioners' sugar, sifted


  1. Lightly butter the bottom of a 9 x 9 inch baking pan.  Line the bottom of the pan with parchment paper and sift about a tablespoon of confectioners' sugar onto the parchment, which will later help remove the marshmallow from the pan.
  2. In the bowl of an electric mixer filled with 1/2 cup of cold water, mix in the gelatin and let it stand until the gelatin softens, about 15 minutes.
  3. Meanwhile, in a two quart saucepan, mix together the sugar, corn syrup, salt and remaining 1/2 cup cold water.  Stir over medium heat and allow the mixture to come to a boil.   Continue to boil and stir until the sugar has completely dissolves.
  4. Attach a candy thermometer to the side of the pan and increase the heat to high and boil, without stirring, until the syrup reaches 240 degrees F, about 8-10 minutes.   Once at 240 degrees F, remove from heat. 
  5. With the electric mixer bowl with the gelatin mixture fitted with a whisk attachment, slowly pour the hot syrup with the mixer running at low speed.  Gradually increase the speed to high and beat until the mixture has tripled in volume and is very thick and stiff, about 10 minutes.  It should have a melted thick marshmallow texture.
  6. Add peppermint extract and beat until it is combined in the marshmallow.
  7. Pour the marshmallow mixture into the prepared pan and spread the marshmallow evenly with a damp offset spatula or rubber/silicon spatula.  Try to level the marshmallow mixture as evenly as possible.  Let stand, uncovered, at room temperature until set, about 12 hours. 
  8. Dust the top of the marshmallow with another tablespoon of confectioner's sugar and remove the marshmallow from the pan by first running a small sharp knife or metal spatula around the edge of the marshmallow to loosen it from the plan.  Then invert the pan onto a large cutting board that has been dusted with confectioners' sugar.  Cut the marshmallow into squares using a sharp knife or pizza cutter.  Drop and toss the marshmallow cubes in a bowl of confectioner's sugar so that marshmallows are evenly coated and no longer sticky. 
  9. Shake off excess sugar and store the marshmallows in an airtight container at room temperature for up to 2-3 weeks.