1 1/2 packages unflavored gelatin
1/4 cup cold H20
1/4 cup ice cold H20
3/4 cup granulated sugar
1/2 cup light corn syrup
1/8 tsp salt
1/2 tsp peppermint extract
splash of vanilla extract
1/8 cup confectioners' sugar
1/8 cup cornstarch, little less
- Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.
- In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup & salt. Place over medium high heat, cover & allow to cook for 3 to 4 minutes.
- Uncover, clip a candy thermometer onto the side of the pan & 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, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture.
- Once you have added all of the syrup, increase the speed to high.
- Continue to whip until the mixture becomes very thick & is lukewarm, approximately 12 to 15 minutes.
- Add the peppermint & splash of vanilla during the last minute of whipping. While the mixture is whipping prepare the pan as follows.
Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 8 by 8-glass inch pan with nonstick cooking spray. Line with parchment paper & spray again. Add the sugar & cornstarch mixture & move around to completely coat the bottom & sides of the pan. Return the remaining mixture to the bowl for later use.
When marshmallow is ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar & cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours & up to overnight.
- Turn the marshmallows out onto a cutting board & cut into 1-inch squares using a sharp knife dusted with the confectioners' sugar mixture. 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.
Cookie Baker Lynn