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Peppermint Bark Marshmallows

December 5, 2014 By Jessica

It’s December and the holidays are near, which means the legendary flavor of peppermint (and chocolate) is all around us in just about every sweet product. The hard part, with all the wonderful treats I see, is that rarely can I bring home something for my family to enjoy. Every ingredient label reads “contains wheat, dairy, soy, egg”. So when the holidays (and holiday gifts) come around my kitchen goes into overtime mode after the little guys go to bed. Aside from the flavor combination of peppermint and chocolate that we know and love, there is one other important component to the holidays of early winter …

Marshmallows. Not just any marshmallows. Homemade marshmallows.

So much easier than you think. Like no other you have tasted before. Really.

After testing this recipe a few times (each successfully, yay!) we have lots here and can make one feel like a kid again sneaking bites here and there (as I say with a bit of giddiness). I regret nothing. I left some for hot cocoa, some for s’mores and some to drench in dark chocolate with a sprinkling of crushed candy cane to fulfill my our craving for peppermint bark marshmallows.

Yes, peppermint bark marshmallows! I can hardly contain myself … you know just like those sold at Williams Sonoma and in their catalog?

So, because we can’t eat them, and probably won’t anytime soon, unless the people at Williams Sonoma are up to something good for us allergen free folks, this peppermint bark marshmallow recipe was born.

No need to admire those boxes from afar any longer my friends … an easy recipe to make over the weekend that will satisfy the senses.

peppermint bark marshmallows gluten free corn free vegan

And how lovely would these be to give as gifts?

In case you missed my recent posts, I have taken on a little project of creating recipes from the food in the Williams Sonoma Thanksgiving 2014 Catalog made gluten, dairy, soy, and egg free. This recipe is also corn free and dye free, hence the dull red color on my crushed candy cane. I figured better dull than have a reaction from my kids! Certainly traditional candy canes will give a brighter, more holiday effect like the ones in the photo. I also sprinkled a dye free blue sanding sugar on one (the one I bit into) to try out a Chanukah-ish look, but it blended into the chocolate too much to show any color.

Can you see the blue sugar?

peppermint bark marshmallows gluten free corn free vegan

I used glucose syrup from France that I found in a restaurant supply store near Los Angeles. Most glucose syrup from America is derived from corn, usually GMO corn. The glucose syrup from Europe, Australia, and New Zealand are derived from wheat; with Europe being GMO free I decided to use one imported from France. Even though it is derived from wheat it is gluten free. Glucose syrup is highly processed and purified, removing all proteins – what causes inflammation in those with Celiac, gut issues, and sensitivities – according to R5 Elisa testing, and are safe to be consumed by those sensitive to gluten or corn according to a clinical trial published (read here). 

Before I got started, I read on the internet that making gluten free and vegan marshmallows is difficult … how one guy “broke the code” to making gluten free, vegan marshmallows (not soy free). He warned of the sticky mess and that it can only be cleaned with a steamer. Um, I really don’t know what the marshmallow makers were talking about. There wasn’t any splatter from the mixer, no expensive stabilizers, specific gelatins, or only the use of soy protein isolates. There also wasn’t any need to use corn syrup (some said nothing but corn syrup will work) with each batch. Whew! I will admit some of the things I read made me feel like I shouldn’t even attempt this – that marshmallow land was not in the cards for me.

Glad I went into this naively because I have wanted to make marshmallows for so long. While they were sitting to air out I thought what was the fuss about? 

I made the marshmallows the day before and sealed it in a plastic container, then prepared the chocolate and glazed them the next day.

Now we can all have the peppermint bark marshmallows to our hearts content – gluten, dairy, soy, egg, corn and dye free. I have a feeling you will love these as much as we do … enjoy!

peppermint bark marshmallows gluten free corn free vegan

 

Makes about 80 one-inch square marshmallows
You will need a stand mixer with a whisk attachment and a candy thermometer to yield best results.

Adapted recipe from Alton Brown

 

Ingredients:

For the marshmallows:

3 packages (28 grams) unflavored vegan gelatin (I used Natural Desserts Unflavored Gel Desserts)
1 cup ice cold water, divided
1 3/4 plus 2 tablespoons (14 ounces) fine sugar (caster sugar)
1 cup glucose syrup (I use Caullet, imported from France, sold online or baking supply stores)
1/4 teaspoon kosher salt
1/2 teaspoon peppermint extract (I use Frontier Organic)
1/2 teaspoon vanilla extract (I use Nielsen-Massey)
1/4 cup confectioners’ sugar (I use Wholesome Sweeteners)
1/8 cup tapioca starch
2 teaspoons coconut oil, melted

For the chocolate and garnish:

1 (10 ounces) bag of gluten free, dairy free dark chocolate chips (I use Enjoy Life)
2 drops peppermint extract
1 candy cane, crushed (I used True Joy Sweets, which are dye free)

Preparation:

Place gelatin and 1/2 cup of chilled water into the bowl of a stand mixer fitted with the whisk attachment. Set aside.

peppermint bark marshmallows gluten free corn free vegan

In a small saucepan with a candy thermometer attached, combine the remaining 1/2 cup water, sugar, glucose syrup, and salt. Place over medium-high heat and allow to cook until the mixture reaches 240 degrees F (soft ball stage),  6-10 minutes (keep an eye on it). Immediately remove from heat.

Note: This recipe really is foolproof if you use a candy thermometer, without it may not yield the same results.

Note: Alton’s recipe says to cover for 3-4 minutes, then uncover and continue to cook. I did not do that since I used glucose syrup, which does not crystallize like corn syrup. If you are using corn syrup, you will need to cover for a few minutes. The idea behind covering the sugar in the initial cooking is to form steam droplets to drip down the sides of the saucepan to help prevent sugar from crystallizing.

peppermint bark marshmallows gluten free corn free vegan

Turn the mixer on low speed and, while the mixer is running, slowly pour the sugar mixture down the side of the bowl into the gelatin mixture. DO NOT let the syrup touch the whisk. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is now warm, approximately 18 minutes.

This is after 4 minutes …

peppermint bark marshmallows gluten free corn free vegan

After 10 minutes …

peppermint bark marshmallows gluten free corn free vegan

After 18 minutes …

Add the peppermint and vanilla extracts during the last minute of whipping. While the mixture is whipping prepare a large rectangular or square baking dish as follows.

peppermint bark marshmallows gluten free corn free vegan

Note: Alton’s recipe say to mix until lukewarm, about 12-15 minutes, my stand mixer did not get to lukewarm temperature. It was more warmer than lukewarm, and did not look ready to me at the 12-15 minute mark, so I let it run 3-4 more minutes until thick and slow to drip off the whisk.

peppermint bark marshmallows gluten free corn free vegan

This stuff is very sticky. I scooped it out with a rubber spatula, then used a knife (the dull side) to scrape it off the spatula.

peppermint bark marshmallows gluten free corn free vegan

For regular marshmallows:

Note: This can get very messy with powdered sugar getting on everything so make sure to wear an apron and machine washable clothing.

Combine the confectioners’ sugar and tapioca starch in a small bowl.

Lightly coat a 13 by 9-inch baking pan with melted coconut oil using a silicone brush, or by hand.

Note: I used a smaller baking dish for an earlier batch and found it to be more difficult to pull out because it was touching all the edges of the dish. I also didn’t coat the pan as well as this time so I’m not sure if it was too snug in the dish or not enough powdered sugar. I found the larger dish produced more uneven pieces (from the edges) but so much easier to work with. You decide which is more important to you.

Add the sugar and tapioca starch mixture using a sifter. Move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.

peppermint bark marshmallows gluten free corn free vegan

peppermint bark marshmallows gluten free corn free vegan

Pour the mixture into the prepared pan with a rubber spatula. Do not use a wooden spoon, it will just stick to the spoon and not transfer well.

Note: The key to smoothing out the sticky marshmallow is to use an oiled offset spatula.

Dust the top with enough of the remaining powdered sugar mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 6 hours, up to overnight (mine sit for 12 hours).

 

Cut into 1-inch squares. Don’t worry about making perfect squares. Remember, these are homemade, so please do not stress over perfect squares.

Perfect is not necessary. Pillowy soft bites of minty marshmallows that taste heavenly IS necessary and we have that covered 🙂

Note: Alton’s recipe said to use a pizza wheel, I used a sharp non-serrated steak knife that I rinsed with hot water then dipped into the powdered sugar mixture after every row I cut. I made another batch after this one as a vanilla marshmallow for s’mores and used a pizza wheel to cut squares, it cut much faster and less messy.  

peppermint bark marshmallows gluten free corn free vegan

Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary.

Store in an airtight container for up to 3 weeks.

I cannot say it enough, store bought marshmallows are NOTHING like homemade. So worth the extra time. These took me about 30 minutes to make then left overnight, and 15 minutes to cut and coat with extra powdered sugar.

peppermint bark marshmallows gluten free corn free vegan

For miniature marshmallows:

Note: It just seemed too messy to make mini marshmallows, and possibly waste some by having it stick in the pastry bag so I left mine as squares. If you have more time and would like to give it a try, here is how …

Combine the confectioners’ sugar and tapioca starch in a small bowl. Line 4 half sheet pans with parchment paper, spray the paper with nonstick cooking spray (or rub with coconut oil if soy intolerant) and dust with the confectioners’ sugar mixture.

Scoop the mixture into a piping bag fitted with a 1/2-inch round piping tip. Pipe the mixture onto the prepared sheet pans lengthwise, leaving about 1-inch between each strip. Sprinkle the tops with enough of the remaining powdered mixture to lightly cover. Let the strips set for 4 hours or up to overnight.

Cut into 1/2 inch pieces using a pizza wheel or scissors dusted with the confectioners’ sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining sugar mixture and store in an airtight container for up to a week.

For the glaze:

Place a medium saucepan, filled 1/3 of the way, over medium heat. Place a large glass, or heatproof bowl over the saucepan making sure the water does not touch the bowl. Add chocolate chips to the bowl, stirring occasionally. When nearly melted, about 5 minutes, add 2 drops of peppermint extract, stir. Turn off heat and let it cool for 30-45 minutes before using or it will soften the marshmallows and change texture.

When ready shake off any excess powdered sugar off a marshmallow square, place on a chocolate dipping tool (sold in craft stores like Michael’s) and pour melted chocolate over to fully coat. Gently tap off any excess chocolate, and place on a cooling rack set over a sheet pan (or plastic wrap on the counter to catch spills). To do so, use a butter knife or small frosting spatula to lift over the dipping tool and onto the cooling rack.

peppermint bark marshmallows gluten free corn free vegan

Meanwhile, crush a candy cane in a mini food processor, or place in a sandwich sized sealed plastic bag and pound on it using the back of a spoon.

Garnish with some crushed candy cane on top.

Note: Do not crush the candy cane ahead of time. I did and it stuck into one big sticky mass. I had to break it up with a fork so crush just before garnishing. Best eaten within 3 days.

If they will last that long …

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Filed Under: chocolate, dessert, holiday, vegan Tagged With: chocolate, dairy-free, dessert, gluten-free, holiday, soy-free, vegan

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Comments

  1. Diane F. says

    December 6, 2014 at 7:50 am

    That bite looks incredible. I would never consider making homemade marshmallows and nervous about it but the step by step photos make me feel like I can do this. I didn't know that glucose syrup is gluten free! Good information for a beginner like me, thanks.
    Reply
  2. Bethanny says

    December 6, 2014 at 7:55 am

    True everything has gluten, dairy, and egg, especially somethingvlike these gorgeous marshmallows and caramels, another one I miss. This looks wonderful now I need to get my ingredients and make some!
    Reply
  3. Liz says

    December 6, 2014 at 7:58 am

    I would love to try this, and yes see these in the store with all the other goodies me and my 2 girls cannot eat. They would love this. Where do they sell this syrup? Online?
    Reply
    • Jessica says

      December 6, 2014 at 9:03 am

      You can find it on online at Amazon.com, any restaurant supply store or baking supply store :)
      Reply
  4. Amy says

    December 6, 2014 at 8:01 am

    Marshmallows have always seemed complicated to me. I feel more comfortable with your step by step photos to guide me :) These looks so yummy and now want to make marshmallows!
    Reply
  5. Vivvienne says

    December 6, 2014 at 8:06 am

    Peppermint bark and the marshmallow variety are something I have been missing for years. I have seen other bloggers recipes but none with so many pictures to help the process and make it feel easier. I found the syrup on Amazon and just ordered it. These would be such a nice gift for my co-workers but will leave plenty for me!!
    Reply
  6. Jane says

    December 6, 2014 at 8:09 am

    How you made these allergen free AND dye free is impressive. They look amazing and definitely will be making this!
    Reply
  7. Amy Richards says

    December 6, 2014 at 8:13 am

    This is nothing like I have seen before. Your recipe has great information and detailed photos. I have longed for peppermint bark and see it sold everywhere and now this! This looks like the next best thing. Am I asking too much for a peppermint bark too?
    Reply
    • Jessica says

      December 6, 2014 at 9:01 am

      Ha! Not asking for too much at all. I want some too! I am currently experimenting with cocoa butter for new recipes along with new grain free flours for baking. Stay tuned :)
      Reply
  8. Monica says

    December 6, 2014 at 8:16 am

    This looks splendid Jessica! We don't have glucose syrup near me in Ontario and want to make these today. Can I use any corn syrup brand to sub for glucose syrup? Thanks.
    Reply
    • Jessica says

      December 6, 2014 at 9:00 am

      As long as it's pure corn syrup it should be fine, please read how to for corn syrup in the recipe.
      Reply
  9. Sam says

    December 6, 2014 at 8:18 am

    Ooh Christmas came early!! YUM!!
    Reply
  10. Gerri says

    December 6, 2014 at 8:44 am

    When I first look at the top photo I thought Wow these look gorgeous and completely allergen free, then I thought how nice it would be to add some blue sprinkles for Chanukah but then saw you tried that and it didn't work :( Do you think white or silver sanding sugar would work? I guess I just need to try it out and order it with my glucose syrup. This sure is a treat, Thanks!
    Reply
    • Jessica says

      December 6, 2014 at 8:58 am

      I'm not sure Gerri. I used fine sanding sugar, I think coarse sanding sugar is best since it doesn't dissolve. I just didn't have any at the moment :)
      Reply
  11. Jenna says

    December 6, 2014 at 9:13 am

    I would love to make these as Christmas gifts but Amazin says ships before Christmas for the glucose syrup. I thought all glucose syrup was gluten. Thanks for the heads up. I found out Michael's craft store sells it, so for anyone looking to buy it right away you can get it there...
    Reply
    • Jessica says

      December 7, 2014 at 3:59 pm

      Thanks Jenna for sharing!
      Reply
  12. Linda says

    December 6, 2014 at 9:25 am

    I am so happy to see your peppermint bark marshmallows are also vegan! I want this. Now. What vegan brand sugar do you use? Thanks Jessica for this awesome recipe!
    Reply
    • Jessica says

      December 7, 2014 at 3:59 pm

      I use Wholesome Sweeteners brand that I buy at Whole Foods or Sprouts Market, you can also find it online. Enjoy!
      Reply
  13. Zoe says

    December 6, 2014 at 9:34 am

    OMG I want to bite into these now!
    Reply
  14. Shauna says

    December 6, 2014 at 9:40 am

    I also read that to make marshmallows vegan I need to use soy protein isolate but I cannot tolerate soy so it's really nice to see your recipe is a good for just about anyone with detailed how to photos you posted that def come in handy. This is definitely worth a rush delivery on my ingredients. Thanks Jessica
    Reply
  15. Jill says

    December 6, 2014 at 9:46 am

    WOW. Those marshmallows look like heaven and can just see piles of it in my hot cocoa. I'm nervous to try this but want it now. I'm torn, ugh!
    Reply
  16. Jenna says

    December 6, 2014 at 9:51 am

    Oops, meant Amazon in my comment
    Reply
  17. Mikayla says

    December 6, 2014 at 10:04 am

    How is glucose syrup corn free or gluten free? It is made from corn or wheat.
    Reply
    • Jessica says

      December 7, 2014 at 3:58 pm

      Great question Mikayla, and is exactly what I thought until I did some research a few months ago. It turns out it doesn't have any proteins in the syrup at all - please see the link on a published article on the post that studied this. Also written about in Gluten Free Living that you might want to check out.
      Reply
  18. Beth says

    December 6, 2014 at 10:07 am

    Bite size bits of heaven. Love, love peppermint and chocolate. My weekend project!
    Reply
  19. Angela R. says

    December 6, 2014 at 11:24 am

    Thank you for de-mystifying the art of making marshmallows with all your photos, and allergen free at that. I think I'm going to give it a try. Too tempting to pass up.
    Reply
  20. Meg says

    December 6, 2014 at 11:27 am

    I see this every year at Williams Sonoma and frustrated every time! What a nice surprise to find in my inbox! Cannot wait to taste this :)
    Reply
  21. Diane says

    December 6, 2014 at 11:39 am

    Hey Jenna, if you have a Sur la table store near you they sell it there :)
    Reply
  22. Toni says

    December 6, 2014 at 4:07 pm

    Just came across your incredible looking peppermint bark marshmallows on Pinterest. I have tried another bloggers recipe that didn't look as fluffy as yours. I hope to have better luck with yours with your detailed photos, something I think is instrumental in recipes like these. I will be pulling out my mixer for this one tomorrow!
    Reply
    • Jessica says

      December 7, 2014 at 2:06 pm

      Happy to hear all the photos are helpful :)
      Reply
  23. Irene says

    December 6, 2014 at 8:21 pm

    Just finished the marshmallows and covered in powdered sugar. I couldn't stop licking the bowl and making a mess of myself. I followed your recipe and it is looking good. I will be covering in chocolate tomorrow but definitely saving half for hot cocoa. It's freezing here in Chicago!
    Reply
  24. Robin says

    December 7, 2014 at 10:47 am

    I was just googling for the ingredients in Williams Sonoma peppermint bark marshmallows to see if they have egg and dairy and found your site with this recipe just posted! Talk about timing! I am beyond elated, these look just like them. I will be gathering all my ingredients today!!
    Reply
  25. Zoe says

    December 7, 2014 at 11:14 am

    I have many friends who are vegan that I have made marshmallows for before and think this may be a wonderful holiday gift. I was wondering if you had any suggestions on how to pack for shipping?
    Reply
    • Jessica says

      December 7, 2014 at 2:04 pm

      I would wrap individual pieces in wax paper then place in a box and put crushed newspaper or bubble wrap around the box before placing it into a shipping box. Hope that helps!!
      Reply
  26. Jennifer Mieselman says

    December 7, 2014 at 5:27 pm

    This looks wonderful! I have a dairy allergy and find it hard to find anything with the combination of chocolate and peppermint. I usually make chocolate cookies with peppermint but will venture out of my box to try your recipe with some silver decorating sugar on top for Chanukah.
    Reply
  27. Amy says

    December 7, 2014 at 9:17 pm

    These look like fluffy bon bons without the chemicals and dyes. We are dye free too along with GF/CF. This will be a nice surprise for my family and me ;)
    Reply
  28. Olivia Purpkin says

    December 8, 2014 at 10:03 am

    I want to make these today Jessica, but can I do the same step by step, though make the marshmellow sqares a bit bigger, like twice the size? Thanks, please tell me!
    Reply
    • Jessica says

      December 8, 2014 at 7:54 pm

      Sure Olivia, enjoy!
      Reply
  29. GG says

    December 11, 2014 at 11:09 am

    do the marshmallows have to be made a day before? Or can I do everything in one day?
    Reply
    • Jessica says

      December 11, 2014 at 12:48 pm

      I think it's better if it sits overnight. After 4 hours it still felt unmanageable. Enjoy!
      Reply
  30. Chloe says

    December 13, 2014 at 12:30 pm

    My marshmallows came out fluffy and amazing! I was ready to stop mixing after 10 minutes thinking they were done but continued on per your recipe and let them rest overnight. Had some today and now understand what you were talking about with making it homemade. Your right, nothing like from the bag. Thank you for a terrific recipe!
    Reply
    • Jessica says

      December 13, 2014 at 2:44 pm

      You are so welcome Chloe. Thank you for the comment :)
      Reply
  31. Paula says

    December 20, 2014 at 4:24 pm

    I made these today and I can't get over what a difference these marshmallows taste like from store bought. I don't think I can ever buy marshmallow from a package again. Jessica you have spoiled me.
    Reply
    • Jessica says

      December 20, 2014 at 5:41 pm

      Paula, it's good to be spoiled heh heh :)
      Reply
  32. Liz says

    December 29, 2014 at 2:06 pm

    It's below 20 here in Waukesha WI and these are barking at me (PUN INTENDED). A great bite for everyone with hot cocoa and more amazing New Year treats. We are a gluten-free home, and I look forward to making these!
    Reply
  33. Trisha says

    November 4, 2016 at 10:01 pm

    I came across your recipe since all that are vegan contain soy, one of the foods I cannot eat. Desperate for marshmallows I took a leap on your recipe and had to comment on how fluffy and light they are. I have made them three times so far and have been in marshmallow heaven since!
    Reply
    • Jessica says

      November 8, 2016 at 10:53 am

      Yay! So happy you love them! :)
      Reply
  34. Holly M says

    June 19, 2018 at 7:32 am

    This looks and sounds delicious! I'll try making this tomorrow and hope it will turn out great. Thanks for sharing your recipe.
    Reply

Trackbacks

  1. Gingerbread Waffles says:
    December 20, 2014 at 12:59 pm
    […] saved some from my batch a couple of weeks ago for hot cocoa moments like these (see here for the nothing-like-store-bought marshmallow recipe). If you haven’t made homemade marshmallows before, what are you waiting for? The time is […]
    Reply
  2. Chocolate Peppermint Brookies - From Jessica's Kitchen says:
    December 23, 2014 at 8:59 pm
    […] always admired chocolate peppermint bark at Williams Sonoma from afar, which pushed me to create my peppermint bark marshmallows, but that wasn’t enough. It never is, is it? I had to create something chocolate/peppermint in a […]
    Reply
  3. Peppermint Bark Marshmallows recipes - Health Essential says:
    December 13, 2020 at 6:50 am
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Welcome!

Hi! I'm Jessica, welcome to my blog! I'm a wife and mother of four (all boys, including twins. Did not see that coming!) who loves to eat. Discovering food intolerances in my family and myself had me think about cooking differently with an emphasis on nutrition, but not any less deliciously. No, won't settle for that, neither will my kids! Here you will find simple, healthy, seasonal recipes we love that are gluten, dairy, and soy free. Many are also egg free, nut free, plant-based and/or grain free, given our evolving dietary lifestyle. Even though we live a life of dietary restrictions, my passion for food keeps me on a constant quest to create tasty recipes or adapt our favorite recipes from my stack of cookbooks to bring back the joy of eating again, without sacrificing flavor. Hope you find some inspiration and recipes to enjoy ... thanks for stopping by!

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