Homemade Peppermint Marshmallows
Prep time
Cook time
Total time
Delicious and pretty, my homemade peppermint marshmallows stand alone, but are even better topping a steamy mug of hot chocolate.
  1. Lightly spray a 8" or 9" square glass (preferably) baking pan with oil or choice (I use coconut oil).
  2. Sift together the powdered sugar and cornstarch and dust pan with a spoonful of this mixture.
  3. In a large wide mixing bowl (a Kitchen Aid mixer bowl works very well for this) combine the gelatin with ½ c. water and set aside.
  4. In a medium saucepan, combine the sugar, corn syrup, salt and ½ cup water.
  5. Cook over medium heat until sugar melts, stirring occasionally.
  6. Turn heat on high and cook until candy thermometer reads 250° F.
  7. SLOWLY pour hot mixture into gelatin, beating on low speed with electric mixer (Kitchen Aid mixer works really well. A small hand beater may overheat with this much work, as mine did).
  8. Turn on high heat, beat about 7 minutes, add vanilla and beat another minute.
  9. Pour into baking pan.
  10. Immediately, asqueeze drops of red food coloring randomly over the marshmallows, and then cut through the drops with a toothpick or metal skewer. Sprinkle reserved powdered sugar and cornstarch mixture over the top.
  11. Set aside for a few hours.
  12. Cut into 1' squares (cold water on a knife helps) and make sure each one is rolled in the powdered sugar mixture.
  13. Keep in airtight container. Do NOT refrigerate.
*I do NOT use honey in my marshmallows as the flavor is over-powering. You'll find the recipe for Paleo marshmallows using coconut nectar, in my cookbook, The Paleo Sweet Tooth.

**If you do not care for peppermint you can omit the peppermint and add 1¼ Tbsp of vanilla extract.
Recipe by HealthNut Nation at http://www.healthnutnation.com/2014/12/02/homemade-peppermint-marshmallows/