Published Dec 09, 2013•Updated Apr 19, 2022
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These marshmallows have a hint of peppermint and a red swirl across their tops. I just love the idea of candy cane striped marshmallows this time of year, and are surprisingly simple.
Frank and I are celebrating Christmas here in Bangkok this year, so I won’t do quite as much holiday baking as I have in the past. But making peppermint flavored marshmallows? That seemed like something worth doing.
Since it is Secret Recipe Club time, I used Evelyne’s Easy Basic Marshmallow recipe, from her blog Cheap Ethnic Eatz, as a starting point. Inspired by her passion for a variety of ethnic cuisines, Evelyne’s blog lives up to its name. It’s full of great recipes from all over the world.
Just as I love fake fall in our tropical wonderland, I love filling our home with all the comforts of the Christmas season. Our tree is up, the stockings are hung, and, thanks to my friend Kristin’s gift of a pine-scented candle, it even smells like Christmas.
Curling up with a mug of hot cocoa topped with these marshmallows is just icing on the cake.
More Christmas Baking Ideas
- Crisp Gingerbread Cookies
- Peanut Butter Cookie Cups
- Salted Caramel Stuffed Chocolate Cookies
- Crispy and Chewy Chocolate Chip Cookies
- Chocolate Mint Pinwheel Cookies
- Candy Cane Meringues
- Chocolate Peppermint Blossoms
- Christmas Tree Meringues
- Chocolate Candy Cane Truffles
- Sweet and Salty Snack Mix (great for gift giving!)
- 9×13 Emile Henri Baker
- Parchment Paper Sheets
- KitchenAid Stand Mixer
- All Clad Saucepan
- Javelin Pro Instant Thermometer
- 6-inch Global Knife
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- 9 x 13 Baking Dish
- Parchment Paper
- Stand Mixer
- Sharp Knife
- 1/2 cup Powdered Sugar, for dusting, divided
- 2 1/2 Tbsp Unflavored Gelatin
- 1/2 cup Cold Water
- 2 cups Granulated Sugar
- 3/4 cup Corn Syrup
- 1/4 cup Water
- 1/4 tsp Salt
- 1 tsp Peppermint Extract
- 10 drops Red Food Coloring
- Line a 9×13 pan with parchment paper and lightly grease all over with vegetable oil or nonstick spray. Lightly dust with powdered sugar. In the bowl of a stand mixer, sprinkle gelatin over 1/2 cup cold water. Set aside.
- Combine sugar, corn syrup, 1/4 cup water, and salt in a small saucepan fitted with a candy thermometer. Bring to a boil and boil hard, without stirring, until the temperature reaches 240°F (this took me about 20 minutes).
- Turn the mixer on low and slowly pour the boiling syrup over the gelatin. Increase the speed to high and beat for 12 minutes or until the mixture is no longer expanding in volume. Add peppermint extract beat on high for another minute.
- Pour the marshmallow into prepared pan. Pat the surface of the marshmallows with slightly damp hands until it is smooth and evenly spread throughout the pan. Randomly drop red food coloring over the surface and drag a sharp knife through the marshmallows to create a swirled pattern.
- Let mixture sit, uncovered, for at least 12 hours at cool room temperature (or in the refrigerator if you live in a humid place like Bangkok).
- Remove from pan, dust the marshmallows with powdered sugar and cut into 20-24 equal pieces with scissors or a chef’s knife. Dust each marshmallow with powdered sugar.
- Store in an airtight container at room temperature for up to three weeks.
Nutrition information is automatically calculated, so should only be used as an approximation.
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