All marshmallow recipes tend to differ slightly. I referenced a few different recipes (mostly this one), but use whichever you prefer.
- 3 packages unflavored gelatin
- 1 1/2 cups granulated sugar
- 1 cup light corn syrup
- 1/4 tsp salt
- 3/4 – 1 tsp peppermint extract
- (Optional) Food coloring
- Confectioners’ sugar
Combine gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment. Let sit while you make the syrup.
In a small saucepan, combine the granulated sugar, corn syrup, salt, and 1/2 cup water. Cook over medium heat until the sugar dissolves, and then turn up to high heat. Using a candy thermometer to measure, cook the mixture until it reaches 240 degrees.
Remove the syrup from the heat, and with the mixer on low speed, slowly add to the gelatin. Once incorporated, turn the mixer on high speed and whip until it thickens and stiffens. Mix in the peppermint extract and food coloring.
Dust your baking dish (preferably a large 8 by 12-inch) with confectioners’ sugar. Pour the marshmallow mixture into the pan and smooth the top with your spatula or fingers. The mixture will be VERY sticky, so if you use your hands for anything, run them under cold water first. Once smoothed, dust the top with more confectioners’ sugar.
Let the marshmallow mixture sit for several hours or overnight until the top dries out. Dust your counter or cutting board with confectioner’s sugar and flip over the marshmallows to allow the other side to dry out for another few hours. (You may not need this step, but I did.)
Using a wet knife, cut into squares. (Run your knife under water after each cut.) Dust all sides of your marshmallows with confectioners’ sugar to ensure they don’t stick together.
Store in an airtight… or enjoy right away!