Peppermint Marshmallow Sandwiches are so good with hot chocolate or dipped in chocolate:)

I am really loving Homemade marshmallows and I was completely shocked that they are so easy to make!

Why I am updating an older post

One of the reasons that I am updating this post that I did back in 2016 is because this marshmallow recipe with the peppermint bits is still one of my favorite recipes. And it deserves some time on the front page for a while. 🤩I could redo the photos because there are things that could definitely be improved. I am a little bit sentimental about some of my old photos so they will be staying for a while longer!

How to make the peppermint bits stick

Mix 2 tbsp light corn syrup and 2 tbsp water and brush around sides. Dip marshmallow squares into the peppermint bits until covered well. Corn syrup also makes the red in the peppermint really red and shiny. Which is fun to look at and also perfect for those photos that you know you are going to take:)

How to make marshmallows from scratch

There is a hand printable recipe below with detailed instructions but, I will go over the process a little here. It is hard to explain things sometimes in those recipe cards!

The key first step is allowing the gelatin to melt in a small amount of water. Honestly, when I first looked at the gelatin after melting it looked gluey and clumpy. But after adding the hot syrup mixture and using the whisk attachment for the Kitchen Aid Mixer it came together perfectly!

The syrup is the next step and isn’t hard to do. You will definitely need a candy thermometer for this! You may end up lucky by guessing but, more than likely they will be a disaster… I have learned this the hard way too many times to count 😅.

Powdered sugar is a life saver when it comes time to cut those marshmallows into squares. I ended up coating each square in the sugar to prevent them from sticking during storage. Most of the sugar falls off but, you may need a lot to really coat the marshmallows. They are some sticky little monsters!

Printable recipe for the Peppermint Marshmallow Sandwiches down below. Happy marshmallowing!

Peppermint Marshmallow Sandwiches

The marshmallows are thick, soft, and fluffy! They are so good as a cookie sandwich but, also delicious in hot chocolate!

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Course: Dessert

Cuisine: American

Keyword: chocolate, marshmallow, peppermnt

Prep Time: 10

Cook Time: 15

Resting time: 3

Total Time: 25

Servings:

Author: Damaris

Ingredients

2 envelopes unflavored gelatin
2/3 cups cold water
1 1/2 cups granulated sugar
2/3 cup light corn syrup
Coarse salt
1 teaspoon pure vanilla extract
Confectioners’ sugar , for cutting
Butter for pan
2 tablespoons corn syrup and water for brushing sides.
18 chocolate graham cracker halves
1 cup peppermint bits

Instructions

Line 9 inch pan with parchment paper and butter.
Add 2 envelopes of gelatin to a large mixer bowl with 1/3 cup of the water; let stand 1-2 minutes.
In medium saucepan heat sugar, corn syrup, remaining water and 1/8 teaspoon salt over medium-high heat.
Stir occasionally, until syrup reaches 238 degrees on a candy thermometer, remove from heat.
Whisk gelatin at low speed, add syrup in a slow, steady stream down side of bowl.
Gradually increase speed to high, until almost tripled in volumed, about 5-8 minutes.
Whisk in vanilla.
Pour into prepared pan. Smooth top and let stand until set, at least 3 hours.
Use a knife dipped into confectioners’ sugar to cut marshmallows.
Assemble by layering marshmallows between chocolate graham crackers.
Brush sides with syrup mixture.
Dip into peppermint bits.
Serve immediately or store in an airtight container for up to 3 days. After the first day, the peppermint bits may run or bleed color. *The marshmallows alone can be kept at least a week if not longer in an airtight container.