peppermint marshmallows

My new addiction.....who knew it was so easy to make your own marshmallows? You can put in any flavor extract, but I think I will stick with vanilla and peppermint. Delicious!

Get everything you need together before beginning.

2 Cups granulated sugar

1/2 Cup plus 2 Tbs. light corn syrup

3 Tbs or 3 envelopes of unflavored gelatin

1 pinch of salt

3/4 Cups water, divided

1/2 teas. peppermint extract

food coloring (if desired)

3/4 C. powder sugar for dusting

1. Coat a 9x13 inch baking pan with cooking spray then dust generously with powder sugar.

2. Pour 1/2 C cold water into a bowl of a stand mixer fitted with the paddle attachment. Stir in the gelatin and let sit for 10 minutes. (It will look kinda gross...it's okay!)

3. While the gelatin in sitting - put the 2 C. sugar, corn syrup and 1/4 C. water into a medium saucepan and bring to a boil on high heat. Stir it to make sure the sugar dissolves. Let the mixture boil (bubble vigorously) for approx. a minute to a minute and a half and no more! Remove from heat immediately. With the stand mixer on low, drizzle the hot sugar syrup in a small, steady stream into the gelatin. Add a pinch of salt and gradually increase the speed to medium. When the mixture has begun to froth and stabilize (1-2 minutes) increase the mixer speed to high and beat until fluffy (8 minutes)

4. With the mixer still on high, add the peppermint extract and food coloring and beat for another minute AND NO MORE! (It will cool too much.)

5. Working as quickly as you can, scrape the fluff into the prepared pan. Using slightly moistened hands, smooth the marshmallow down into the pan and let cool for 2 hours. If you are cooling longer than 2 hours then you need to cover it with plastic wrap. Do not let the plastic touch the marshmallows or you may never get it off.

6. When it's ready, use a pizza cutter dipped in powder sugar to cut the marshmallows into 1 inch squares. Roll each square into powder sugar so it wont stick to anything. Store in an airtight container. They will keep for up to a month. Good luck not eating them in less than a week though.