Peppermint Marshmallows

cooking spray

Lightly grease a 9x13 baking dish with cooking spray. Line baking dish with parchment and grease again. Set aside.

3 cups sugar

1 ¼ cups light corn syrup

¾ cup water

¼ teaspoon salt

Combine sugar, corn syrup, water, and salt in a large saucepan. Bring to a boil over medium-high heat, stirring occasionally to dissolve sugar.

Once sugar has dissolved, cook without stirring until mixture registers 240°F on a candy thermometer (the soft-ball stage).

1 ounce unflavored gelatin (4 envelopes)

¾ cup water

While sugar cooks, combine gelatin and water in a large bowl or bowl of a stand mixer (if using). Set aside.

Once sugar syrup has reached 240°F, remove from heat. Using an electric hand mixer or stand mixer with a whisk attachment set on low speed, gradually pour hot sugar syrup into the gelatin mixture. Increase speed to high and beat until mixture is very stiff, about 12 minutes.

1 tablespoon vanilla extract

1 tablespoon peppermint

Beat extracts into mixture until combined, about 30 additional seconds.

Pour mixture into prepared baking dish. Smooth surface with spatula and let sit, uncovered, until firm, about 3 hours.

¼ cup confectioners sugar

Generously coat a clean work surface with confectioners sugar.

Remove firmed marshmallow sheet from baking sheet and place on sugared surface.

Lightly brush a sharp knife with confectioners sugar and cut marshmallows into 1-inch squares (or desired size).

½ cup confectioners sugar in a bowl

Gently roll each cut marshmallow in confectioners sugar until fully coated, shaking off excess sugar.

Store marshmallows in an air tight container. Marshmallows will keep for six weeks at room temperature or for up to a year in the freezer.

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