Would you judge me if I told you that up until a year ago the idea of mint and chocolate combined totally repulsed me? I’m not sure what’s changed since, but now? Well now I can’t seem to get enough of the idea. And I’m fairly confident these mint marshmallows need to be mine. Immediately. Can you think of anything better atop your hot cocoa? I didn’t think so!

Homemade Mint MarshmallowsElevate your hot chocolate with these delectable treats
prep time
cook time
total time
Serves 0Ingredients
  • 6 envelopes gelatin
  • 1 c cold water
  • 4 1/2 c sugar
  • 1 3/4 c corn syrup
  • 1 c water (in addition to the first water)
  • scant 1/2 tsp salt
  • 2 tsp vanilla bean paste
  • 2 tsp peppermint extract
  1. Bloom gelatin in a mixing bowl. To do this pour 1 cup plus 2 tbsp water in the mixing bowl, then sprinkle the 6 envelopes (or packets) on top of the water. Let “bloom” for 5-10 minutes.
  2. In a heavy bottomed pot bring sugar, corn syrup, 1 cup water to 238 degrees on a candy thermometer.
  3. Add salt just before the temperature hits 238 degrees.
  4. Pour hot syrup slowly in a thin stream into the running mixer with the gelatin. Pour in all of the syrup on low speed, and then add the vanilla. Once incorporated, turn the mixer slowly to the highest speed. Let run for 10-12 minutes on high.
  5. Meanwhile prepare your pan. I use a 9 1/2″ x 13 1/2″ and it works perfectly for this amount of marshmallow batter. You could also go up to about 11″ x 15″ or cut it in half. Your marshmallows will be the shape of whatever size pan they fill. Spray pan well and coat with powder sugar, heavily to prevent sticking.
  6. Pour into prepared pan and smooth with an off set spatula.
  7. Immediately drop several drops of red food coloring on the top. Use a spoon, or an off set spatula to make the “candy cane swirl”. Draw straight lines back and forth one way and then switch and do the same perpendicular. I do this 4 times total…two sets in each direction however large your pan is. Let sit in pan for 3 hours at room temperature.
  8. Gently pull back edges of marshmallows and flip onto cutting board. Flip over so your swirl is on the top.
  9. Cut into thick strips, while dusting the marshmallows and knife as you go. The inside will be very sticky.
  10. Cut the other direction, making marshmallow cubes. Dust fresh edges in powder sugar so they do not clump and stick together.
  11. Enjoy with hot chocolate, or chai!

Photography: Jana Carson | Recipes/catering: Maggie Humphreys | Styling/Production: Lindsay Gibson

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