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Vegan Peppermint Marshmallows for Holiday Hot cocoa

Vegan Peppermint Marshmallows for Holiday Hot Cocoa

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Prep Time 20 minutes
Cook Time 10 minutes
Set Time 2 hours
Total Time 2 hours 30 minutes
Course Dessert
Cuisine American, Vegan
Servings 24 marshmallows

Equipment

  • Candy thermometer This is essential for reaching the correct sugar temperature (240°F for the “soft ball” stage). No shortcuts here—accuracy is key.
  • Stand Mixer with Whisk Attachment A stand mixer is the easiest way to whip the mixture into marshmallow perfection. A powerful hand mixer can also work, but it may take longer.
  • 8x8-inch baking pan Ideal for square marshmallows. Line it with parchment paper and dust it well to avoid sticking.
  • Silicone spatula To scrape every last bit of marshmallow from the bowl.
  • Fine-mesh sieve For evenly dusting the powdered sugar and starch mixture.

Ingredients
  

Dry Ingredients

  • 1 cup organic cane sugar
  • 1 cup light corn syrup or brown rice syrup for a more wholesome option
  • 1/4 teaspoon sea salt
  • 1/2 cup organic powdered sugar for dusting
  • 1/2 cup arrowroot starch can substitute with cornstarch
  • 2 teaspoons organic peppermint extract adjust to taste

Wet Ingredients

  • 3/4 cup filtered water divided
  • 1 tablespoon agar agar powder crucial for a gelatin free marshmallow texture
  • 1 teaspoon vanilla extract

Optional

  • Natural red food coloring or beet juice for a swirl effect
  • Crushed vegan peppermint candies for topping or rolling the sides

Instructions
 

Prepare the Pan

  1. Line your 8x8 pan with parchment paper, making sure it goes up the sides. Lightly oil it, then dust generously with a mixture of half powdered sugar and half starch. Set aside.

Bloom the Agar

  1. In a small saucepan, combine 1/2 cup water with the agar agar powder. Let it bloom for 5 minutes.

Boil the Sugar Syrup

  1. While the agar blooms, add the sugar, corn syrup, salt, and remaining 1/4 cup water to a medium saucepan. Heat over medium, stirring just until combined. Once it starts to boil, stop stirring and insert your candy thermometer. Let it cook until it reaches 240°F.

Activate the Agar

  1. While the sugar is boiling, bring the agar mixture to a simmer over medium heat. Stir continuously for about 3–4 minutes until the agar is fully dissolved and the mixture thickens slightly. Turn off heat.

Combine and Whip

  1. Add the hot sugar syrup and thickened agar mixture to the bowl of your stand mixer. Begin whipping on low, gradually increasing to high speed. Add peppermint and vanilla extract. Continue whipping for 10–12 minutes until the mixture turns glossy, thick, and forms soft peaks.

Add Color (Optional)

  1. For that classic peppermint swirl, add a few drops of red food coloring and fold in with a spatula—just a few strokes to create a marbled look.

Pour and Set

  1. Quickly pour the mixture into your prepared pan and smooth out the top. Tap the pan lightly to release air bubbles. Dust the top with more starch-sugar mix and let it sit uncovered at room temperature for 2 hours to fully set.

Cut and Store

  1. Once set, remove from the pan and slice into squares using a sharp knife dusted with powdered sugar. Toss the marshmallows in more of the starch-sugar mix to prevent sticking. Store in an airtight container for up to 5 days.