peppermint marshmallows


  • 3 Tablespoons unflavored gelatin

  • 1/2 cup room temperature water

  • 2 cups honey

  • 1 vanilla bean split and seeds (2 teaspoons if you are using extract instead)

  • 1/4 teaspoon salt (I use Kosher)

  • 3/4 cup crushed candy canes

How to make Homemade Peppermint Marshmallows From Scratch

  • Sprinkle the gelatin over the water in the same bowl you will be doing your mixing in. Let sit for 5 minutes so that the gelatin is absorbed by the water.

  • Spray a 13×9 inch baking pan with cooking spray.

  • In a saucepan whisk together the honey and salt over medium heat.

  • Add the vanilla bean and the seeds!

  • Turn the heat to medium/high and bring the mixture to 240 degrees using a candy thermometer whisking every so often.

  • Once the mixture has reached 240 degrees remove the vanilla bean pod with tongs and very slowly add the honey to the gelatin mixture on low/medium speed.

  • Once it is all added, turn the mixture to high and beat for about 10 minutes. The mixture should be light and fluffy. It’s really fun to watch this happen!

  • Use a spatula to fold in 1/4 cup of the crushed candy canes.

  • Pour the mixture into the prepared baking pan and sprinkle the rest of the crushed candy canes on top.

  • Let it set at room temperature, overnight, uncovered. This is the hard part…. you cannot cut them until the next day.

  • Remove the marshmallows from the pan when they are set.

  • Sprinkle a cutting board with powdered sugar and use a knife to cut the marshmallows.


  • The marshmallows are best the day after they are made.

  • If they are hard to cut, add more powdered sugar to the top.

  • This recipe makes a lot so I actually freeze what I don’t use and pull them out when I need to make a quick dessert!

peppermint marshmallows

peppermint marshmallows

peppermint marshmallows