Peppermint Marshmallows

Recipe View Prepare the Pan: Line a 9x9-inch baking dish with parchment paper, leaving an overhang on two sides for easy removal. Lightly grease the parchment paper. (5 minutes)

Recipe View Bloom the Gelatin: In the bowl of a stand mixer, combine 1/2 cup of cold water with the unflavored gelatin. Let stand for 5-10 minutes to bloom and soften. (10 minutes)

Recipe View Cook the Sugar Syrup: In a medium saucepan, combine the granulated sugar, corn syrup, and remaining 1/4 cup of water. Cook over medium heat, stirring until the sugar dissolves. Once dissolved, bring the mixture to a rolling boil and cook for exactly 1 minute, without stirring. Use a candy thermometer to ensure the mixture reaches 245°F (118°C). (15 minutes)

Recipe View Whip the Marshmallow: Carefully pour the hot sugar syrup over the bloomed gelatin in the mixer bowl. Using the whisk attachment, beat the mixture on high speed for 10-12 minutes, or until it becomes thick, glossy, and forms stiff peaks. (12 minutes)

Recipe View Flavor the Marshmallow: Add the vanilla extract and peppermint extract to the marshmallow mixture. Beat on low speed until just combined. (2 minutes)

Recipe View Set the Marshmallow: Pour the marshmallow mixture into the prepared baking dish, smoothing the top with a greased spatula. Let it set, uncovered, at room temperature for at least 4 hours, or preferably overnight, until firm. (240 minutes)

Recipe View Cut and Coat: Combine the cornstarch and confectioners' sugar in a shallow dish. Lift the marshmallow slab out of the pan using the parchment paper overhang. Cut into 1-inch squares using a pizza cutter or a large knife, dusting the blade with the cornstarch mixture as needed to prevent sticking. Toss the marshmallow squares in the cornstarch mixture to coat evenly. (15 minutes)

Recipe View Storage: Store the peppermint marshmallows in an airtight container at room temperature for up to 2 weeks.