Peppermint Marshmallows

Whether you're popping these babies in hot chocolate or starting a new trend in the world of s'mores, these from-scratch peppermint marshmallows are sure to be a hit!

  • Author: Claire of The Simple, Sweet Life
  • Prep Time: 8 hours
  • Cook Time: 10 minutes
  • Total Time: 8 hours 10 minutes
  • Yield: ~70 marshmallows
  • Category: Dessert
  • Cuisine: American


  • 1/4 cup light corn syrup
  • 3/4 cup granulated sugar
  • 1/4 cup water + 2 tbsp.
  • 2 egg whites
  • 1 tbsp gelatin powder (1 packet)
  • 1/2 tsp vanilla extract
  • Powdered sugar (for dusting)
  • Red food gel coloring


  1. In a small bowl stir together the gelatin and 2 tablespoons of (ice cold) water. Set aside so the gelatin can absorb the water.
  2. In a small saucepan whisk together the corn syrup, granulated sugar, and ¼ cup water. Bring to a boil and allow to cook until a candy thermometer registers 235F/113C.
  3. In the meantime, beat your egg whites until they hold soft peaks.
  4. Once the sugar mixture reaches the right temperature, whisk in the gelatin (be careful with your hands because it’s likely to release hot steam when you do this) and stir to dissolve.
  5. Slowly add the hot mixture and vanilla extract to the egg whites and whip until light and fluffy (about 5-7 minutes).
  6. Cover a couple of baking sheets with parchment paper and dust with sifted powdered sugar.
  7. Divide the marshmallow into two equal parts and tint one red.
  8. Spoon the red and white marshmallow into two separate piping bags and pipe 6 lines of marshmallow (3 of each color) onto a piece of plastic wrap, alternating between colors.
  9. Place another piece of plastic wrap over the marshmallow, roll it up, twist the ends and put it in a piping bag with a large, round tip.
  10. Allow your marshmallows to dry overnight.
  11. Gently peel the marshmallows from the parchment paper or dust a spatula generously with powdered sugar to gently lift them if they prove difficult.
  12. As you remove the marshmallows from the parchment, drag them through a small bowl of powered sugar to make sure they’re thoroughly coated. Dust them off so there’s no excess powdered sugar.


  • Hand piped marshmallows are all about consistency. You’ll want to whip your marshmallow until light and fluffy but still very malleable. You’ve nailed your consistency if you can pick up a spoonful of your freshly whipped marshmallow, drop it back into the bowl, and it reabsorbs in about 20 seconds.
  • Once your marshmallow is the right consistency, put it in a piping bag and pipe immediately. Marshmallow will slowly firm up, even in a warm room, so you’ll want to pipe your marshmallow immediately.
  • Grease AND dust your parchment paper with powdered sugar to make peeling off those marshmallows a breeze.
  • If you're having a hard time getting the marshmallows to release from the piping bag/tip, simply wet your fingers and use them to "cut" the marshmallows and press them back onto the parchment
  • After you dust your marshmallows with powdered sugar, they can look a little faded. This means there's still too much excess powdered sugar on them. I find the easiest way to remove it is the rub the marshmallows back and forth in my hands.
  • Storage: homemade marshmallows will keep for about a month when stored in an airtight container in a cool place.

Marshmallow recipe adapted from Buttercream Blondie


Keywords: peppermint marshmallows, homemade marshmallow recipe