Homemade Peppermint Marshmallows

Sugar syrup:

1 1⁄2 cups of granulated sugar

1⁄2 cup plus 2 tablespoons light corn syrup

⁄2 cup plus 2 tablespoons 1 water 2 envelopes unflavored gelatin 1⁄4 cup plus 2 tablespoons cold water

1⁄2 teaspoon pure peppermint extract

Red food coloring (optional)

3⁄4 cups powdered sugar (for dusting the final marshmallows)

Line an 8-by-8-by-2-inch pan with parchment paper. The paper should go up the sides as well as cover bottom of pan. Coat parchment paper with vegetable oil spray.

In a heavy stainless steel saucepot, combine sugar, corn syrup and the 1⁄2 cup plus 2 tablespoons water. Avoid using an aluminum pan as the sugar may crystallize on the sides of the pan. Using a candy thermometer, heat over medium-high heat until the mixture reaches a temperature of 238 degrees.

While syrup is heating, place gelatin and the 1⁄4 cup plus 2 tablespoons cold water in the bowl of an electric stand mixer.

Using mixer’s whisk attachment, and with mixer on medium speed, carefully pour hot syrup into gelatin mixture. Add peppermint extract. Increase speed to medium-high. Beat until mixture becomes white, thick and fluffy, about 12 to 14 minutes.

Coat a plastic spatula with vegetable oil spray. Using the spatula, scrape mixture into prepared pan. Press lightly to smooth out. If desired, use the tip of a toothpick dipped in red food coloring to make streaks on top of the marshmallows. Dust top liberally with powdered sugar. Let marshmallows cool in pan 2 hours.

Place a large piece of parchment paper on a work surface. Sprinkle paper liberally with powdered sugar. Take sides of the pan’s parchment paper and lift marshmallows out of pan. Coat a knife with vegetable oil spray, then use the knife to cut marshmallows into squares. Roll the cut sides of the marshmallows into more powdered sugar.

Store at room temperature in a covered container, putting pieces of parchment or wax paper between the layers of marshmallows to prevent them from sticking together. The marshmallows will keep one week or can be frozen one month.

For extra flourish, make streaks in the top of the peppermint marshmallows with red food coloring.