We are decidedly in hot chocolate season, and so for that, we’re digging into some homemade peppermint marshmallows.

I know what you’re thinking right now.

Homemade marshmallows? Really?

Homemade peppermint marshmallows are an easy task- with a hint of peppermint, and a coating of crushed cookies, these are the perfect for any cup of chocolate!

Yes, really. After I bit the bullet and followed Deb’s recipe last year there was no going back to the jet puffed variety. That is unless I’m just making RKTs or something. And after my skeptical friends tried my homemade marshmallows, they too were converted.

But for hot chocolate, especially homemade hot chocolate (so many options here to choose from!), I think we deserve homemade marshmallows.

homemade peppermint marshmallows

And because it’s the holidays and everything around the holidays is usually a bit extra, these marshmallows not only have a hint of peppermint, but are coated in crushed up Oreos.

Waaat?? Yup.

And you can see I was definitely on a peppermint-Oreo kick with this recipe and last week’s cookies.

Did I ever tell you how much I love Oreos? I usually have a bag kicking around the house.

Anyhoo, why mess with a good thing? I followed Deb’s recipe pretty closely, but omitted the egg whites at the end- and extra step that I didn’t think was necessary since my mallows were soft and fluffy without them. The peppermint flavor in these is a mild one intentionally – I did not want anything resembling toothpaste in my hot chocolate. The Oreo crumbs add a little something extra.

And ’tis the season to really treat yo’self.

homemade marshmallows

Homemade Peppermint Marshmallows

December 8, 2022

Servings: 45

Prep: 5 min

Cook: 15 min

Total: 3 hr 30 min

Difficulty: Medium

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Homemade peppermint marshmallows are an easy task- with a hint of peppermint, and a coating of crushed cookies, these are the perfect for any cup of chocolate!

By: Chrissy

Ingredients

1/2 cup powdered sugar
1 TB + 1 1/4 tsp unflavored gelatin
1/2 cup cold water, divided
1 cup granulated sugar
1/4 cup light corn syrup
1/4 tsp salt
1 tsp peppermint extract
10 chocolate sandwich cookies, finely ground

Directions

Step 1 Oil bottom and sides of a square 8×8 metal baking pan and dust bottom and sides with some powdered sugar and cookie crumbs
Step 2 In bowl of a standing electric mixer, sprinkle gelatin over 1/4 cup cold water. Set aside while you work on the sugar.
Step 3 In a 3-quart heavy saucepan over medium heat, add the granulated sugar, corn syrup, remaining 1/4 cup of cold water, and salt over low heat. Stir constantly until the sugar is dissolved and then stop stirring! ,Bring to a boil until a candy or digital thermometer registers 240°F (Deb says about 12 minutes).
Step 4 Immediately pour over gelatin mixture, add the peppermint extract and with the whisk attachment, beat mixture on the highest high speed until white, thick, and nearly tripled in volume, about six minutes.
Step 5 Pour mixture into the greased pan and sift 1/4 cup powdered sugar and 1/4 cup cookie crumbs confectioners sugar evenly over top. Chill uncovered at least three hours.
Step 6 Run a thin knife around edges of pan and turn out large marshmallow onto a cutting board. Cut the marshmallow into roughly one-inch cubes. Sift remaining powdered sugar and cookie crumbs into a pan and , and roll the marshmallows through it so that each side is thoroughly coated.
Step 7 Store in an airtight container for a week. Enjoy!