Looking for a way to add a little magic to your holiday season? These Peppermint Crunch Marshmallows are just the thing! Whether you’re making hot cocoa extra special, putting together homemade gifts, or adding a festive touch to dessert platters, this recipe is a must-try.

In this week’s video, I’m walking you through the step-by-step process to create these fluffy, pepperminty delights. They’re surprisingly simple to make and so much fun to share!

Here’s why you’ll love this recipe:
🎁 Perfect for gifting
☕ A cozy upgrade for your hot cocoa
🎄 Adds festive charm to holiday gatherings

📺 Watch the full video here: https://youtu.be/k_fy2nI7pcQ

Honestly, while I did have a few hiccups and didn’t quite stick the landing, I expected this challenge to be more difficult than it was.
I feel like mistakes I made (not getting my sugar up to temperature and not whipping it all fast enough in the beginning) are what contributed to my marshmallows being extra sticky.

I also covered mine and I feel like that may have been the wrong move. But, cats. IYKYK

I do plan on making marshmallows again with a few differences.

1. I have ordered THIS candy thermometer from Amazon. Honestly, it doesn’t take up much room and it would be a good idea to have one sitting in a drawer. Especially since I’m not the best at planning these things out. (Also, Scott wasn’t thrilled to see me using his precious meat thermometer for sticky, boiling sugar.
2. I plan on putting my marshmallows on a sheet pan to set. I think it would be fun to have a thinner marshmallow. They may set easier and then I can use my new Holiday Mini Cookie Cutters to make them into fun shapes for my cookie gift boxes! (Yes, I also got a set of tiny Halloween Cookie Cutters as well. It’s my favorite holiday!
3. I am going to give Flavoring Oils a shot. I’ve heard that these tiny bottles will go a long way, with just a few drops adding a ton of flavor. I’ve settled on LorAnn Oils as the brand that seems to be best known with the best reviews!

What holiday treat will you pair these marshmallows with? Let me know in the comments below or tag me on social media when you make them!

Let’s make this season extra sweet, one marshmallow at a time. 🍬💖

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Ingredients

• 3 packets (21g) unflavored gelatin

• 1 cup (227g) cool water, divided

• 1 1/2 cups (298g) granulated sugar

• 1 cup (312g) light corn syrup

• 1/8 teaspoon table salt

• 1/8 teaspoon peppermint extract, optional; for extra-strong peppermint flavor

• 1/2 cup (78g) peppermint crunch, or hard peppermint candies

• confectioners’ sugar, to sprinkle on top

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Directions

• Combine the gelatin and 1/2 cup (113g) of the cool water in the bowl of an electric mixer fitted with a whisk attachment. Set the bowl aside.
• Combine the sugar, corn syrup, salt, and the remaining 1/2 cup (113g) cool water in a small, deep saucepan.
• Cook the mixture over medium heat, stirring, until the sugar dissolves.
• Raise the heat to high and cook, without stirring, until the syrup reaches 238°F to 240°F on a candy or digital thermometer. Remove from the heat.
• With the mixer on low speed, slowly pour the sugar syrup into the softened gelatin. Increase the speed to high, and whip until the mixture is very thick and fluffy, and has cooled to lukewarm, 3 to 10 minutes (depending on the mixer and attachment you use; a stand mixer using the whisk attachment will work more quickly than a hand mixer equipped with beaters). The mixture should be cool enough that you can spread it into the pan without burning your fingers, about 95°F. Don’t let the marshmallow get so thick that it forms a stiff ball inside the wire whisk; it shouldn’t be as stiff as meringue icing.
  
• Add the peppermint oil towards the end of the mixing time.
• When the marshmallow is fully whipped, add the peppermint crunch and mix until combined.
• Spread the marshmallow into a greased 9″ x 13″ pan (glass or ceramic is best) — a greased dough scraper is helpful here.
• Use your wet fingers to smooth and flatten the marshmallow into the pan. Sprinkle glazing or confectioners’ sugar over the top, and let sit for several hours (or overnight) before cutting.
• Use a greased knife or cookie cutters to make squares or other shapes. Wrap marshmallows airtight, and store for several days at room temperature.