Mint Snowman Marshmallows
I think snowman marshmallows might be my favorite ever marshmallows. Especially if they’re mint flavored and homemade. These mint snowman marshmallows are so incredibly festive and cute; they never fail to get me into the holiday mood.
If you’ve never had homemade marshmallows and you’re a fan of marshmallows in general, you need to make marshmallows from scratch. They’re like a whole other species: super soft, fluffy and plush. They just melt in your mouth. Honestly, I think clouds probably taste like super puffy marshmallows.
Homemade marshmallows probably seem a bit intimidating, but they’re actually pretty simple. The only caveat is that you need a stand mixer because the marshmallow mixture is whipped for over 20 minutes and it gets super thick and fluffy which will basically make your arm fall off if you try to do it by hand.
How to make homemade marshmallows
- Prep your pan. Butter and use powdered sugar to lightly dust a pan or glass baking dish.
- Bloom the gelatin. Add the gelatin to some cold water in the bowl of your stand mixer and let sit/bloom.
- Heat up sugar, corn syrup, and water to 240°-245°F, the firm ball candy stage. If you have a candy thermometer, clip it into your pan, making sure the bulb isn’t touching the base, otherwise it’ll get a false reading.
- Slowly add the hot sugar to the gelatin in the bowl of the stand mixer. Then whip until fluffy and marshmallow-y.
- After you have marshmallow fluff, it’s time to spread it in the pan and let it cure until firm.
- After that, you can cut it out and decorate it. You did it, you made marshmallows!
- Sugar – regular granulated white sugar is the bulk of this recipe
- Corn syrup – this helps prevent the sugar from crystallizing and keeps your marshmallows super soft
- Gelatin – gelatin is what’s going to set the marshmallows
- Mint extract – these guys are mint marshmallows and a little bit of mint extract is what gives them that coolminty flavor. These marshmallows are amazing in hot chocolate! If you’re not a fan of mint, feel free to use the extract of your choice
Do I need a stand mixer to make homemade marshmallows?
Unfortunately, yes. The hot sugar and gelatin mixture takes about 20 minutes to whip up on high and the fluffier it gets, the stickier and more difficult it is to whip. Our current mixer is the KitchenAid Artisan Mini and it’s awesome, but sold out everywhere as of this writing. There are some available on amazon still, although refurbished.
Why make snowman marshmallows
- You love projects and you’re tired of making sourdough
- You’ve never made candy before – this is a great first candy to make!
- You love marshmallows and these are pure melt in your mouth fluffiness
- You want to see little snowman faces melting away in your hot chocolate
What if i don’t have time to make homemade marshmallows?
You can make these snowmen with store bought marshmallows!
- Cut jumbo marshmallows in half with a pair of scissors.
- Dip the sticky sides into icing sugar, then shake off the excess.
- Decorate with melted orange candy melts noses and melted dark chocolate eyes and mouths.
How to store homemade marshmallows
There’s no denying it, these guys have a lot of sugar in them. But, because they’re most all all sugar, they keep for a really long time. Make sure they’re in an air tight container and keep them at room temp – they’ll stay soft and squishy for up to 3 weeks.
I hope you have a chance to make these little guys! They are so worth it as a pick-me up on a random winter afternoon. Their little faces melting will definitely make you squee with the cuteness.
More fun holiday projects
- Super Simple Cut-Out Gingerbread Cookies
- Mini Gingerbread Houses
- Pull Apart Christmas Bread
- Peppermint Bark Crepe Cake Recipe
- Peppermint Bark Cookies
- Festive Caramel Corn and Rice Krispie Mix
- Small Batch Cookies – 1 Egg to 4 Cookies: Snickerdoodle, Chocolate Chip, Sugar, and Ginger
- Dark Chocolatey Drizzled Flaky Sea Salt Kettle Corn
- Gingerbread Corgi Cookies
Bloom the gelatin: In the bowl of your stand mixer, pour in 1/4 cup of cold water. Sprinkle the gelatin on top and mix to moisten.
Pan: lightly butter an 8×8 inch pan, then dust with icing sugar. If desired, line with parchment paper.
Tools: Lightly butter a spatula and an offset spatula.
In a pot, mix together the sugar, corn syrup and 1/4 cup water. Stir until the sugar is incorporated and wet, then bring to a gentle boil over medium high heat, swirling occasionally to distribute the heat. Heat until the mixture reaches 240°-245°F. When the sugar mix comes to temp, remove it from the heat and let the bubbles subside. Sprinkle in a bit of salt and add the mint extract to the gelatin. Carefully pour the sugar into the bowl of the stand mixer.
With the whisk attachment, turn the stand mixer to low and beat for 2 minutes. Increase the speed to high and whip until the marshmallows double to triple in size and are fluffy and white, about 10-15 minutes.
When the marshmallows are full and white and fluffy, use your buttered spatula to help pour them into the prepared 8×8 pan. Smooth out with the buttered offset spatula and lightly dust the tops with powdered sugar. Let cure in the pan for 3-6 hours.
Remove the marshmallows from the pan and place on an icing sugar dusting cutting board. Lightly butter a 1 inch round cutter and cut out snowmen heads.
Dust with powdered sugar and use melted orange candy melts and dark chocolate to pipe on eyes, mouths, and noses. Let set then enjoy as is or in hot chocolate!
NotesStorage: Store in an air tight container at room temp for up to 3 weeks.
Estimated nutrition assumes you’re not consuming all the candy melts and dark chocolate, only enough to make the snowman faces.