Ingredients
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Cooking spray
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2 1/2 tbsp unflavored gelatin
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1 cup granulated sugar
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1 cup light corn syrup
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1 tsp peppermint extract
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10 drops red and/or green food coloring
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1/2 cup confectioners' sugar
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1/2 cup cornstarch
Steps
1
Line the bottom of a 9x13-inch baking dish with parchment and coat with the cooking spray.
2
To the bowl of a stand mixer, add ½ cup cold water and sprinkle the gelatin over the top. To a medium saucepan fitted with a candy thermometer, add the granulated sugar, corn syrup, ½ cup water, and a pinch of salt. Heat to a boil on high. Boil 1–2 min., until sugar is dissolved, stirring constantly.
3
Continue to boil, without stirring, 4 min., until candy thermometer reads 240°F. With stand mixer on low speed, slowly pour the syrup over the gelatin. Increase mixer speed to high and beat 6–7 min., until mixture is very white, shiny, and has almost tripled in volume. Beat in the peppermint extract.
4
Transfer marshmallow mixture to prepared baking dish. With wet hands, pat the mixture gently to fill pan in an even layer. Drop the food coloring on top of marshmallow mixture. Drag a butter knife through food coloring to create a swirl pattern all over top. Let stand uncovered at room temperature at least 12 hours or overnight, until set. Remove parchment from pan and, using a lightly oiled knife, cut marshmallow into squares. To package, roll each square in a combination of confectioners’ sugar and cornstarch before placing in a gift bag or box.
