SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

Print Print | Page | 3x5 | 4x6
Select a size and use your browser's print button to print the page.

Peppermint Marshmallow

Yield: 4 cups Prep 30 mins Start to Finish 30 mins


  • 1 package unflavored gelatin
  • 1/3 cup  cold water
  • 1 cup  sugar
  • 2 ounces  peppermint candies, very finely crushed (1/3 cup)
  • Red liquid food coloring (optional)


1. In a large mixer bowl, sprinkle gelatin over cold water and let stand until softened, about 5 minutes.

2. Meanwhile, in a small saucepan, combine sugar and 1/4 cup water. Stir over medium-high heat until sugar dissolves. Using a pastry brush dipped in water, brush down sugar crystals on sides of pan. Place a candy thermometer into mixture. Boil (do not stir) until syrup registers 238 degrees F (soft-ball stage), about 10 minutes. Pour into gelatin.

3. Using the whisk attachment, beat gelatin mixture on medium-low speed until slightly cooled, about 5 minutes. Increase speed to medium-high and beat to soft peaks, about 12 minutes. Stir in candy until combined. Tint with food coloring (if using). Use immediately.

Nutrition Facts

  • cal.(kcal)20,
  • sodium(mg)7,
  • Percent Daily Values are based on a 2,000 calorie diet