Easy Homemade Peppermint Marshmallows

    4 hours 30 minutes

    If you've never tried making your own marshmallows I urge you to give it a go! Flavour them as you like; these are peppermint.

    62 people made this

    Serves: 40 

    • 3/4 cup (190ml) water, divided
    • 3 (10g) packets gelatine
    • 2/3 cup (170ml) light golden syrup
    • 2 cups (440g) white sugar
    • 2 teaspoons vanilla essence
    • 2 teaspoons peppermint essence
    • 1/4 cup cornflour
    • 1/4 cup icing sugar

    Preparation:25min  ›  Cook:5min  ›  Extra time:4hours resting  ›  Ready in:4hours30min 

    1. Line a 20cm square baking dish with lightly greased foil or cling wrap. Grease another piece of foil or cling wrap to cover the top, and set aside.
    2. Place 1/2 cup of water in the bowl of an electric mixer and sprinkle gelatine on top of water to soak.
    3. While gelatine is soaking, combine 1/4 cup of water, golden syrup and sugar in a saucepan and bring to a boil over medium heat. Boil the mixture hard for 1 minute.
    4. Pour the hot sugar mixture into the gelatine mixture and beat on high for 12 minutes with electric mixer, until the mixture is fluffy and forms stiff peaks. Add vanilla and peppermint essences, and beat just until blended.
    5. Pour the marshmallow mixture into the prepared baking dish, using a greased spatula to smooth the top. Cover with the reserved greased foil or wrap, and press down lightly to seal the covering to the top of the mix.
    6. Allow the mix to rest for 4 hours or overnight. Mix together cornflour and icing sugar in a shallow dish. Using oiled scissors or an oiled kitchen knife, cut the marshmallow into strips, then into 3cm squares. Coat the marshmallows lightly with cornflour and store in an airtight container.

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    Reviews in English (68)


    These are wonderful. Use a candy thermometer if you have one and cook until 235 -takes the guesswork out. I added peppermint oil and omitted the vanilla. We crushed candy canes and some leftover peppermint meringues to dust on top. These are HUGE-filled a 11x7 pan. After they are cut, I shook them in a big platic bag filled with the cornstarch/sugar/crushed candy canes. I'll be making another batch for Christmas Eve cocoa as I don't expect these to last long!  -  16 Dec 2009  (Review from Allrecipes USA and Canada)


    The formula for this is great, BUT I am rating it low because there is waaay to much peppermint extract in this. I knew it when I was making it, and only added 1 tsp, but it was still way to strong. I highly suggest only using 1/4-1/2 tsp peppermint extract if you want marshmallows for people who don't need a stuffy nose cleared up, and don't need a breathmint. Other than that, the basic formula, and directions were great, thanks  -  28 Dec 2009  (Review from Allrecipes USA and Canada)


    I only made these with vanilla (so no peppermint, at least not yet) and it's SOOOOO easy. When it says to have a hard boil make sure that the entire surface of the liquid is bubbling like crazy. I was a little apprehensive about pouring the whole hot mixture over the gelatin at once (I've only seen "stream in the syrup a little at a time..."), but it worked. Set your timer for 6 minutes and check the marshmallows in the mixture then, my marshmallows were done in 8 minutes. Let it set before you try it, otherwise it tastes like too much gelatin - trust me. Great recipe, especially since one of my boys have an egg allergy. Thanks for the great recipe.  -  22 Oct 2009  (Review from Allrecipes USA and Canada)