Peppermint Swirl Marshmallows

Peppermint Swirl Marshmallows

I made these peppermint marshmallows just before Christmas but they turned out more pink than red so I’m saving them for Valentine’s Day. Just ignore the Santa plate and red and green photo motifs!

Peppermint Swirl Marshmallows

I’ve made quite a few marshmallows the last few years but this is the first one made with egg whites instead of corn syrup. I’m pretty convinced that this the way to go. The marshmallows had a much softer texture. I enjoyed eating them more.

Hot Chocolate Cake

I put the marshmallows on top of a chocolate cake. It was supposed to be a hot chocolate cake but it ended up a cake wreck. The marshmallows on top made the cake look amazing. The recipe is from the book, The Artisian Marshmallow, which there will be a full book review of up here soon.

Peppermint Swirl Marshmallows

Yield: 20 marshmallows

Peppermint Swirl Marshmallows


515g caster sugar

1 tbs glucose syrup

2 tbs powdered gelatine

2 large egg whites, at room temperature

3-4 drops peppermint oil

red gel food coloring


2tbs icing sugar

2 tbs cornflour


  1. Spray a 10x12 inch baking tin with oil and line the sides with strips of oiled parchment paper.
  2. On a low heat in a heavy bottomed saucepan pour 460g of the sugar, the glucose and 185ml of water. Stir until the sugar dissolves. Bring to a boil and simmer, don't stir, until the temperature reads 127 C on a candy thermometer.
  3. While that simmers in a microwave safe bowl combine the gelatine powder and 185ml cold water. Leave for 5 minutes. Heat in the microwave for 30 seconds until the liquid is clear.
  4. When the syrup reaches 115 C start whisking the egg whites in the bowl of an electric mixer with the whisk attachment on medium speed. When the stiff peaks start to form turn the speed up to high and add the remaining sugar. Keep the mixer running.
  5. As soon the sugar syrup reaches 127 C remove it from the heat. carefully add the gelatine mixture. It will bubble up once added.
  6. With the mixer running add in the hot sugar syrup in a steady stream. Keep the mixer on high until the mixture is thick, about 10 minutes.
  7. Add the peppermint oil and fold. Use a spatula to spread the marshmallow into the oiled pan. Dip a butter knife into the red gel color and swirl it up and down through marshmallow to create a swirled effect. Clean off the knife and dip again to continue if necessary.
  8. Leave for 2-3 hours until set. Sift the icing sugar and cornflour together. Dust the top of the marshmallows with the coating. Turn out onto a clean surface and dust with more coating. Use an oiled knife to cut the marshmallows into squares. Roll in the coating.


I didn't bother with the parchment paper.

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