Homemade Peppermint Marshmallows

  • Author: Betty Crocker, with slight alterations
  • Prep Time: 8 hours 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 16 hours 60 minutes



  • Butter for greasing
  • 1/3 cup powdered sugar, divided
  • 1/2 cup cold water
  • 2 1/2 tablespoons unflavored gelatin
  • 1 1/2 cups granulated sugar
  • 1 cup corn syrup
  • 1/4 teaspoon salt
  • 1/2 cup water
  • 1 teaspoon pure peppermint extract
  • 810 drops red food color
  • 1/2 cup crushed candy cane (about 4 regular sized candy canes), divided


  1. Generously grease bottom and sides of 11×7-inch (2-quart) glass baking dish with butter; dust with 1 tablespoon of the powdered sugar, ensuring that there are no ungreased spots. Sprinkle about 1 tablespoon of the crushed candy cane on the bottom of the pan.
  2. In bowl of stand mixer, sprinkle gelatin over 1/2 cup cold water to soften; set aside. 
  3. In 2-quart saucepan, heat granulated sugar, corn syrup, salt and 1/2 cup water over low heat, stirring constantly, until sugar is dissolved. Heat to boiling, then lower heat and cook without stirring about 20 minutes, until the syrup reaches 240°F on candy thermometer; remove from heat. 
  4. With the whisk attachment, begin beating the softened gelatin on low speed. Slowly pour in hot syrup. Once all the syrup is added, increase speed to high and beat 8 to 10 minutes or until mixture is white and has almost tripled in volume. Add peppermint extract and all but one tablespoon of the candy cane. Beat on high speed 1 minute. Pour into baking dish, patting lightly with wet hands. Drop food color and final tablespoon of the candy cane randomly onto top of marshmallow mixture. Pull table knife through food color to create swirl pattern over top. Let stand uncovered at least 8 hours or overnight. 
  5. When it’s time to cut up the marshmallows, dust cutting board with about 1 tablespoon powdered sugar. Place remaining powdered sugar in small bowl. To remove marshmallows, loosen sides from dish and gently lift in one piece onto cutting board. Using sharp knife greased with butter. Dust bottom and sides of each marshmallow by dipping into bowl of powdered sugar. Store in airtight container at room temperature up to 3 weeks.


To give these as gifts, I’ll be packaging them up in some cellophane gift bags, like these one