Infused Peppermint Marshmallows Recipe

This recipe first appeared in the Tech Issue of Fat Nugs Magazine, published in November 2024. 

Winter is upon us! During my first year in Chicago, I discovered a confectionery restaurant that offered an incredible variety of homemade marshmallows. Honestly, homemade marshmallows are far superior to store-bought ones! Alongside these delightful treats, the restaurant served an array of hot chocolate options to pair with them. I was immediately inspired to recreate this experience by making my own infused peppermint marshmallows to enjoy in hot cocoa. Let’s get started! 

Ingredients for Homemade Infused Peppermint Marshmallows 

1. 3 packets of unflavored gelatin 
2. 1 cup of cold water 
3. 2 cups of granulated sugar 
4. ⅔ cup of light corn syrup 
5. ¼ teaspoon of salt 
6. 2 teaspoons of vanilla extract 
7. 2 teaspoons of peppermint extract 
8. ¼ cup of cornstarch 
9. ¼ cup of powdered sugar 
10. 1 syringe of Rick Simpson Oil (RSO) (Full-spectrum extractions work best for this recipe.) 
11. Optional: Edible shimmer dust/glitter – I love using Fancy Sprinkles and recommend their products to elevate your creations. 

Before you begin, it’s essential to prepare everything in advance. Remember, mise en place is critical, especially when infusing. 

Instructions: How to Make Infused Peppermint Marshmallows

1. Prepare the pan: Lightly grease a 9×13 inch pan with non-stick spray, then line the bottom and sides with parchment paper. The spray will help the parchment adhere nicely. 
2. Mix dry ingredients. In a bowl, combine the cornstarch and powdered sugar. 
3. Coat the pan. Lightly grease the prepared pan again and evenly coat it with the cornstarch mixture. Set aside any excess cornstarch. 
4. Prepare the RSO: Place your RSO syringe in a cup of hot water to loosen the oil, allowing it to flow smoothly without clogging. 
5. Mix gelatin. In the bowl of a stand mixer, combine the gelatin with ½ cup of cold water and let it sit. 
6. Cook the sugar mixture. In a small saucepan, combine the remaining ½ cup of water, sugar, corn syrup, and salt. Heat over medium-high heat, covered, for about 3-4 minutes. Once warmed, uncover, attach a candy thermometer, and continue cooking until the mixture reaches 240°F. 
7. Add RSO. Carefully add your RSO to the hot mixture; it’s extremely hot. 
8. Combine mixtures. Begin mixing the gelatin mixture on low speed and gradually pour in the hot sugar blend. Once incorporated, increase the speed to high and whisk until the mixture is thick and slightly warm, about 12-15 minutes. 
9. Add flavors. Incorporate the vanilla and peppermint extracts and whisk for an additional minute.
10. Pour mixture. Pour the marshmallow fluff into the prepared pan. Use a greased spoon to spread it into an even layer. 
11. Dust the top. Lightly dust the top with the remaining cornstarch mixture. Allow it to sit uncovered for at least 4 hours or overnight. For best results, I recommend having the marshmallows sit overnight for a nicely set marshmallow. 
12. Cut marshmallows. Once set, turn the marshmallows onto a cutting board and cut them into 1-inch cubes (a pizza cutter or food scissors dusted with powdered sugar works well). 
13. Optional: Add shimmer. I recommend dusting with edible shimmer dust or glitter for an extra edible experience. These infused peppermint marshmallows taste wonderful in hot cocoa or on a skewer with the help of a dab torch.