Homemade Peppermint Marshmallows – The Perfect Hot Cocoa Stirrers

Directions

Place gelatin in the bowl of an electric stand mixer fitted with whisk attachment. Pour in 1/2 cup ice cold water , let rest while you prepare sugar syrup. In a small saucepan, combine remaining 1/2 cup water, granulated sugar, corn syrup and salt. Cover saucepan with lid and heat mixture over medium heat for 3 - 4 minutes. Uncover saucepan and cook mixture, without stirring, until mixture reaches exactly 240 degrees on a candy thermometer. Once mixture reaches 240 degrees immediately remove from heat. Turn stand mixer on low speed and with mixer running, slowly and carefully pour the hot sugar syrup down the side of the mixing bowl into the gelatin mixture. Once all the syrup has been added, increase mixer to high speed and whip mixture until it is lukewarm, very fluffy and very thick, about 12 - 15 minutes. Add the peppermint extract during the last minute of mixing. While the mixture is blending, in a small bowl whisk together powdered sugar and cornstarch then run a stick of butter along the bottom and edges of an 11 x 7 inch baking dish . Sprinkle a few tbsp of the powdered sugar/cornstarch mixture over the buttered baking dish and move dish back and forth to evenly coat, then shake off excess. Coat a rubber spatula with butter, then pour whipped mixture into prepared baking dish using the coated spatula to scrape mixture out. Spread mixture into an even layer in baking dish using butter coated spatula. Sprinkle top lightly and evenly with powdered sugar mixture, reserving remaining sugar mixture. Allow marshmallows to rest uncovered at least 4 hours or up to overnight. Turn the set marshmallows out onto a cutting board and cut marshmallows into squares using a pizza wheel dusted with powdered sugar mixture . Place cut marshmallows in powdered sugar mixture and turn to coat all sticky sides, dusting off excess . Store in an airtight container for up to 3 weeks.