Squishy marshmallows flavored with peppermint extract. Lasts for up to six weeks in an airtight container.

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Even though I was a studious kid that loved school, I had the suspicion that my fifth grade science fair project was a performative waste of time. So if you would have told me that my 3rd place science fair project would have any impact on me as an adult, I would have thought you were trying to make me feel better about my very simple experiment documenting what happens when you boil sugar and water to different temperatures.

Despite the sense of accomplishment I felt for placing in the competition, I still wondered why they awarded me anything (it was about 1% as flashy as the volcano project). To this day, I chalk up my third place award to sheer novelty—I don’t think the judges had seen the topic before. Also the fact that it was likely I completed the poster without any parental help probably helped me sneak onto the podium.

Though my mom was very hands off when it came to school projects, I do remember her helping me come up with this idea, and her being more excited about it than I was. As a baker now myself, I get it. A couple of decades later, I did not remember the specifics of the experiment. I do think somewhere in the catalogues of my brain, the experiment helped me catch on quickly to the ice water bath method to temp sugar water, which is lucky for me since I wash dishes like I’m celebrating a Greek wedding. Two candy thermometers have already met their end in my kitchen.

The original version of this recipe calls for honey, but I notice it overpowers any other flavors and tastes too sweet, so I prefer to use light corn syrup or golden syrup (see FAQs for substitution suggestions if you try to avoid corn syrup). The original also recommends spreading them out in an 8”x8” pan (or a springform pan like I did above), but I the marshmallows come out very thick if you want to cut out with cookie cutters, so I sometimes spread it in a 9”x13” pan for a thinner version. Recipe adapted from Half Bake Harvest.

Equipment Needed

Stand mixer with whisk attachment: This is a must, your hand mixer does not have the power to whip it properly

Candy thermometer or ice water in a small bowl: For testing the temperature of the sugar syrup

Medium saucepan (not non stick or cast iron): For cooking the sugar syrup

Toothpick or knife: For swirling the food coloring

Ingredients

Granulated sugar: White standard sugar works best for this recipe

Light Corn Syrup: Golden syrup is your best substitute here 1:1. You can also use honey, but I find I like light corn syrup more because it doesn’t add any flavor.

Unflavored Gelatin: This ingredient is essential. You can find it at a standard grocery store, or on Amazon. You can also substitute with vegan gelatin if you prefer.

Peppermint extract: I have a hard time finding this sometimes, so I usually purchase mine on Amazon. Use closer to 2 teaspoons if you want an extra minty flavor.

Red food coloring (liquid or gel): This is optional, but gives a really fun and recognizable peppermint appearance.

Powdered sugar and cornstarch: For dusting so they don’t stick together and can be more easily cut.

Step-By-Step Instructions

Prepare your station: This recipe starts slowly then moves quickly all at once. I find this recipe works best when I don’t multitask and prepare a few things in advance. Prep a small bowl with ice water. Cut a piece of parchment so that it has wings that go up the sides of a 9x13” pan. Then line a 9x13 pan with parchment paper and spray with cooking spray or lightly brush with vegetable oil. Clip the sides of the parchment with butterfly clips or large clothes pins. The marshmallow is sticky and will make the parchment slide all over the pan when you are spreading it out if you don’t use the clips. It is still possible but much easier if you can find some to use. If you are going for thicker marshmallows, then prepare an 8x8 inch pan instead.

Spray the largest scoopula you have with cooking spray or brush lightly with oil. You will use this to scoop the whipped marshmallow into the pan, and the spray helps the marshmallow not stick.

Bloom the gelatin: Combine half a cup of warm water and 2 tablespoons of gelatin in the bowl of your stand mixer. This helps the gelatin “bloom” or dissolve before adding the sugar syrup.

Cook the syrup: Add half a cup of water, corn syrup and sugar in a medium saucepan over medium heat. Once the sugar dissolves turn to medium high and boil for about 10 minutes. When the mixture is close, it will have a yellow color.

Gauge the temperature: After about 5 minutes of cooking, test the mixture periodically by scooping a teaspoon of syrup into the ice water. You should be able to easily gather the sugar together and make a hard ball while still keeping it in the ice water. Once it warms in your hands, it should be soft and able to squish, but not sticky. If you have a candy thermometer, this is about 245°F or “soft ball.”

Whip the syrup: Once the syrup reaches soft ball stage, turn the mixer mixer on low and pour a steady stream down the side of the bowl. Part of the sugar mixture will harden on the side of the bowl, but that’s okay. Add peppermint extract. Gradually turn the mixer to high and let it whip for about 10 minutes. You will know the marshmallow is ready when it starts pulling away from the side of the bowl or the bowl is just warm or cooler to the touch. It may not be fully cool to the touch because the friction from the mixture may prevent it from fully cooling.

Pour into the prepared pan: Don’t try to get everything off the bowl, focus on smoothing out the marshmallow in the pan. If you’re adding any food coloring to swirl, do a few drops and swirl quickly with a toothpick or a butter or pairing knife. You may have time to add a few more drops of food coloring to swirl if needed.

Let cool: Cover with plastic wrap and place in fridge until set about one to two hours or leave at room temperature overnight or 8 hours.

Cut and store: Dust with a 1:1 mixture of cornstarch and powdered sugar and invert on a cutting board to cut into 32 or 16 squares. If you want to be festive, use a cookie cutter to cut out shapes, and chop the remaining into smaller cubes for hot chocolate or use for rice crispy treats.

FAQs

What do homemade marshmallows taste like compared to standard marshmallows? This will come as no surprise to you, but homemade marshmallows are a thousand times better than store bought. Compared to store bought, they do not have the mysterious dry skin on the outside, and instead are incredibly soft (and sticky if they haven’t been dusted). They are chewy, and rich despite not containing any fat. They primary downside is that they will not last inevitably in your cabinet and should be eaten within six weeks of making.

What do you do with homemade marshmallows? This recipe in particular is very good with hot chocolate. My family and friends have also been known to snack on them by themselves (they’re that good). Otherwise, I like to substitute half of the marshmallows in my favorite rice crispy treat recipe for these for a fun twist on a regular RKT. Just be sure you let it cook and melt thoroughly because these have a bit more moisture than standard mallows, and can make your RKT taste stale. I like to package these and use them for cookie boxes as well.

How do I store the marshmallows? They store best in an airtight container in the fridge. Dust them on all sides with the powdered sugar and corn starch mixture to help them not stick.

Do I have to use corn syrup? In my opinion, corn syrup needs a new PR person and you should not be afraid to use it any more than regular table sugar or honey. Corn syrup has less fructose (in the range 42-55%) than agave (about 85% fructose), though their glycemic indexes are the same. Corn syrup is my preference for this recipe since it doesn’t add a flavor. Golden syrup is a great flavorless 1:1 substitution if you can find it, or make it (I use this recipe). You can also use agave, honey, or maple syrup and substitute 1:1, though be careful since some of these tend to bubble a lot while cooking.

What if I don’t have a candy thermometer? After purchasing and breaking two candy thermometers (they’re usually made of glass), and finding that they are not particularly easy to use (it’s hard to get them deep enough in the syrup), I decided to learn how to gauge the temperature using the ice water bath method. Though it takes a little bit of practice, once you learn the feel and look of the sugar when it is ready, it is an extremely useful skill to have. It is used this technique to temp sugar for chewy caramels as well.