Wondering how to make homemade Peppermint Swirl Marshmallows? You’ve come to the right place! There’s nothing quite like homemade marshmallows. They’re so pillowy and the texture is absolutely incredible. Plus they last for weeks – if not months – so you can make a batch now to enjoy all winter long.
The swirl is really very easy: just squeeze red food coloring dots randomly all over the marshmallows right after spreading the mixture in the pan. Then swirl your knife to swirl the color.
Note: when you first cut the marshmallows, the powdered sugar coating will mute the color a bit. They’re wonderful fresh but the color actually looks better a few days later! Store in an airtight container.
You can cut marshmallows into whatever shape you’d like. I often do big marshmallows for roasting, bite-size ones for hot chocolate, and I often cut a few out into festive shapes. Just be to sure to spray you cookie cutter really well with nonstick spray first!
Peppermint Swirl Marshmallows
1 cup cold water, divided
3 Knox gelatin packets
2/3 cup light corn syrup
2 cups granulated sugar
1/4 tsp salt
1 tsp peppermint extract
1/2 tsp vanilla extract
1 cup powdered sugar, divided
1/3 cup cornstarch
Red food coloring
- Line a 9×13” pan with wax paper and coat with nonstick spray.
- Pour 1/2 cup of cold water into the bowl of a stand mixer. Sprinkle with gelatin and let bloom while you make the next step.
- Combine remaining 1/2 cup cold water with corn syrup, sugar, and salt in a medium sized saucepan over medium high heat. Whisk until the sugar has dissolved, then leave it alone and place a candy thermometer on the side of your pan. Bring to a boil and cook for about 8-10 minutes, until the candy thermometer reaches 240 degrees.
- Remove from heat and carefully pour straight onto the gelatin in the stand mixer, avoiding the sides of the bowl. Attach the whisk attachment and turn the mixer on low for about a minute, then slowly increase the speed to high. Let whip on high speed for 8-10 minutes, until mixture is thick and glossy.
- While your mixture is whipping, whisk together 1/2 cup powdered sugar and 1/3 cup cornstarch. Spray a silicone spatula with nonstick spray.
- With the mixer still running, add extracts and beat for one more minute. Turn off the mixer and quickly scrape the mixture into the prepared pan, spreading it out with your greased spatula.
- Immediately squeeze drops of red food coloring randomly over the marshmallows. Use a knife to swirl the color as desired. Let sit for about an hour, then sift half of the powder sugar-cornstarch mixture over the marshmallows, reserving the rest for later. Cover loosely with plastic wrap and let sit at room temperature for 6-8 hours or overnight.
- After 6-8 hours or the next day, set a cutting board on top of the marshmallow pan. Flip upside down so that the marshmallows fall onto the cutting board and peel off wax paper. Sift remaining powdered sugar-cornstarch mixture over the marshmallows.
- Spray a long knife with nonstick spray and cut into 1” cubes. Place remaining 1/2 cup powdered sugar in a paper bag. Toss 3-4 marshmallows in the bag at at time to coat with powdered sugar, then toss in a sieve to remove excess sugar. Store at room temperature in an airtight container or ziplock bag for up to three weeks.
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