Peppermint Marshmallows
Ingredients
3 packages unflavored gelatin
1 cup ice cold water
1 1/2 cups sugar
1 cup light corn syrup
1/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon peppermint extract
1/4 cup confectioners' sugar
1/4 cup cornstarch
Red food coloring
Directions
Pour the gelatin and 1/2 cup of water into the bowl of a mixer.
In a small saucepan combine the remaining 1/2 cup water, sugar, corn syrup and salt. Place over medium to high heat, cover and allow to cook for 3 to 4 minutes. Uncover and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
Turn the mixer on low speed and slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once all of the syrup has been added, increase the speed to high. Continue to whip for approximately 12 to 15 minutes, or until the mixture becomes very thick and is lukewarm. Add the vanilla and peppermint extract during the last minute of whipping.
In a small bowl, combine the confectioners' sugar and cornstarch. Spray a 13 by 9-inch baking pan with cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Keep the remaining mixture in the the bowl for later use.
Pour the mixture into the pan and spread into an even layer using an oiled spatula. Dot and swirl with
red food coloring. Dust the top with a remainder of the sugar and cornstarch mixture. Keep the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours or overnight.
Using a knife dusted in the powdered sugar mixture, cut the marshmallow into the desired size. Once cut, dust each marshmallow with the remaining mixture and enjoy!
