The Baking Owl

a blog written by an aspiring 17 year old baker.

Peppermint Marshmallows

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What’s soft, fluffy, festive, and basically the best thing ever?? Peppermint marshmallows of course! 


Homemade marshmallows are officially my favorite thing in the world. They taste so much better than regular store bought marshmallows and they have none of those nasty chemicals and preservatives either.

Add in some peppermint extract and then you’ve got festive marshmallows. Awhile back, I had posted my recipe for expresso marshmallows (which btw you definitely need in your life) and I wanted to make them again, but this time more seasonally appropriate.


And that was how my peppermint marshmallows were born. All I did was take my espresso marshmallow recipe, replace the coffee with water, add in some peppermint extract, and swirl a few drops of red food coloring in.


These marshmallows are like clouds of minty sweetness. They taste great on their own, but you could definitely have them with hot chocolate or roast them on a fire. However you like your marshmallows, these will surely blow your mind.

I actually made these and a few other treats for my mom to take for her co-workers. I packaged them up in these really cute treat boxes that look like red milk cartons.



I had red velvet chocolate chip cookies and soft baked funfetti cookies inside the boxes and I put the marshmallows and some homemade peppermint bark in separate treat bags that were tied to the sides of the boxes with some ribbon. I also added a tag in front of the box where I wrote “Happy Holidays!”.



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Peppermint Marshmallows

Makes about 25-30

(depending on your pan size and how big you cut them, the amount will vary)


1 cup water

3/4 cup of corn syrup

1 1/2 cups of granulated sugar

1/4 tsp. of salt

3 envelopes or 2 1/2 tbs. of unflavored gelatin

3/4 tsp. of peppermint extract

1 1/2 tsp. of pure vanilla extract

liquid red food coloring

Powdered Sugar


1. Grease a pan liberally and then line pan with parchment paper with the parchment overhanging the sides. Sift a few tablespoons of powdered sugar into the bottom of the pan and shake pan so that the sugar coats the sides and bottom.

2. Pour a 1/2 cup of the water in the bowl of your electric mixer and sprinkle your gelatin over it. Let your gelatin bloom for about 10 minutes or so.

3. While gelatin is blooming, pour your granulated sugar, corn syrup, salt, and the rest of your water into a medium sized pot over medium heat. Give the ingredients a quick stir and then make sure to not stir it again while the mixture comes to a boil. Using a candy thermometer, let mixture heat to 240 degrees F.

5. In the bowl of your electric mixer with the whisk attachment fitted, turn on your mixer to medium speed. Slowly and carefully drizzle in your hot sugar mixture. Then turn up your mixer to high speed and let mix for 8-10 minutes. Your mixture should be lighter in color and have soft, fluffy peaks. Mix in your extracts. Taste the mixture and add more peppermint or vanilla if you want a stronger taste. 

6. The mixture sets pretty quickly, so using a greased rubber spatula, quickly pour mixture into your prepared pan. Smooth out with a greased spatula. Take your red food coloring, and squeeze a few drops onto the marshmallows. Run a knife or a toothpick through to swirl the red. Don’t over mix in the color. Top with sifted powdered sugar. Cover the pan with plastic wrap with the plastic wrap touching the marshmallow. Let pan sit out for at least six hours or overnight.

7. Dust your countertop with a generous amount of powdered sugar. Using the parchment paper overhang, pull out the set marshmallow and set onto countertop. Dust some more powdered sugar onto the top. Grease a sharp knife before cutting the marshmallows into squares. Roll the marshmallow sides into some more powdered sugar so that they aren’t sticky. 

Author: sofia abbas

just a teenaged girl with a food blog and a passion for baking

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