Peppermint sparkle marshmallow recipe



25 min


2 hrs 25 min



Peppermint sparkle marshmallow recipe

Peppermint marshmallows. (Photo, Erik Putz.)

Add a little extra sparkle to your holidays with minty homemade marshmallows. Try them on their own — or use them to add a holiday finish to a steaming cup of hot cocoa.


  • 1/4 cup warm water
  • 2 7-g pkgs unflavoured gelatin powder
  • 3/4 cup granulated sugar
  • 1/3 cup white corn syrup
  • 1/4 cup cold water
  • 1/8 tsp salt
  • 1/2 tsp peppermint extract
  • liquid red food colouring
  • 3/4 cup granulated sugar , divided


  • LINE an 8 × 8-in. baking pan with overhanging plastic wrap. Lightly spray with oil.
  • POUR warm water into the bowl of a stand mixer with whisk attachment. Sprinkle in gelatin. Let stand 2 min to soften.
  • STIR 3/4 cup sugar with corn syrup, cold water and salt in a small saucepan and set over high. Boil without stirring for 1 min. Stir in peppermint extract and remove from heat.
  • SET mixer on high, then pour hot syrup in a stream down the side of the mixer bowl, beating gelatin mixture until it is thick and sticky and white peaks form, about 4 min. Scrape into prepared pan, smoothing top with a lightly oiled spatula. Squeeze red food colouring drops all over top of marshmallow. Using a skewer, swirl colour over marshmallow. Cover with overhanging plastic. Let stand at room temperature until marshmallow is set, about 2 hours.
  • SPRINKLE 1/4 cup sugar over surface of marshmallow. Turn out onto a cutting board. Discard plastic wrap. Sprinkle remaining 1/2 cup sugar over entire surface. Cut into 1-in. cubes. Roll each piece in any remaining sugar until all sides are coated. Store in an airtight container at room temperature for up to 2 weeks.

Nutrition (per piece)

  • Calories
  • 35,
  • Carbohydrates
  • 9 g,
  • Sodium
  • 13 mg.
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