Chocolate Dipped Peppermint Marshmallows

Peppermint flavors are everywhere, from lattes, to ice creams, to candy canes, cookies and cakes! My kids love the peppermint flavor and marshmallows, and there is nothing like homemade fluffy pillowy marshmallows, so I decided to make peppermint marshmallows for them!

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I do not like the store bought ones, although I must admit, I dont make homemade marshmallows all the time and tend to get ones from outside too. But then I make the homemade ones, and I swear I want to throw the store bought ones out of the window! Making marshmallows is so easy, the process just takes about half hour, and then it is rest time. Once rested, you cut them into shapes or little squares and you are done!

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I used peppermint extract in the base recipe, and a teenee weenee bit of red color for the pinkish hue. To make them extra special, after a day of drying the marshmallows, I cut them into squares and dunked them into dark chocolate and topped it with crushed candy cane. OMG! I kid you not, these marshmallows are simply divine! 🙂

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A must try recipe and they are such adorable foodie gifts in little bags tied with a red ribbon. I bought tiny bells from Target and put that on a red rope and tied it around the little bags. The recipient will certainly appreciate it.

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If you do try this recipe, please do not forget to tag #thejamlab on Instagram and/or leave a comment below in the blog post.






Chocolate Dipped Peppermint Marshmallows


  • 1 1/2 cups granulated sugar
  • 1 cup light corn syrup
  • 3 tbsp unflavored gelatin
  • 1/2 teaspoon salt
  • 1 tbsp vanilla extract
  • 1 teaspoon peppermint extract
  • 1 cup water
  • Confectioner's sugar for dusting
  • Chocolate coating:
  • 3 cups bittersweet chocolate chips
  • 2 candy canes crushed semi-fine in a ziplock bag


  1. In the bowl of an electric mixer fitted with the whisk attachment, mix the gelatin with 1/2 cup of cold water and let it sit.
  2. In a medium saucepan, combine the sugar, corn syrup, salt and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees on a candy thermometer. Then remove from the heat.
  3. Pour the sugar syrup slowly into the dissolved gelatin. Increase the speed of the mixer to high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and peppermint extract and mix thoroughly. Add a couple of drops of red coloring and whisk it gently.
  4. With a sieve, generously dust 2 8x8 inch baking pans, lined with parchment paper with confectioners' sugar. Pour the marshmallow mixture into the pan, smooth the top, and dust with more confectioners' sugar. Let it sit uncovered overnight until it dries out.
  5. Gently lift the parchment paper onto a cutting board. Gently remove the marshmallow from the parchment, and put in on the cutting board covered with confectioners sugar. Cut them into stripes and the squares. Dust them with more confectioners' sugar.
  6. For the chocolate covered marshmallows:
  7. In a double broiler, add 2 cups of chocolate chips on medium-low heat. Keep stirring until all the chocolate is melted. Remove from the heat, and let it cool slightly so that the marshmallow does not melt in it.
  8. Gently dip a marshmallow in the mixture with a fork. With another spoon pour chocolate over it to cover it. Remove it from the mixture and let the excess chocolate drain completely. Gently put it on a baking tray, lined with a parchment paper. Repeat the process until all are covered. Top with the crushed candy cane.
  9. Put the baking tray in the freezer for a minute. The chocolate will set properly. Do not leave it in for more than a minute. The marshmallows are ready to be packed into a pretty bag and gifted!
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