Categories: Candy

Ingredients

• Butter for greasing pan
• 1/3 cup confectioners' sugar
• 1/2 cup cold water
• 2 1/2 Tbsp. unflavored gelatin
• 1 1/2 cups sugar
• 1 cup corn syrup
• 1/4 tsp. salt
• 1/2 cup water
• 1 Tsp. peppermint extract
• 8 to 10 drops red food color

Directions

1. Generously grease bottom and sides of 11×7 inch glass baking dish with butter., dust with 1 Tbsp. powdered sugar.
2. Place the cold water in the bowl of stand mixer fitted with the whisk attachment, sprinkle gelatin over and set aside.
3. In heavy saucepan, heat sugar, corn syrup, salt and 1/2 cup water over low to medium-low heat., stirring constantly, until sugar is dissolved. Bring to a boil and cook without stirring until mixture reaches 240 degrees on a candy thermometer: remove pan from heat.
4. With the mixer on low speed, slowly (and carefully) pour the hot syrup into softened gelatin. Avoid hitting the whisk with the hot syrup. Gradually increase speed to high; beat 8 to 10 minutes or until mixture is white and has almost tripled in volume. Add peppermint extract; beat on high speed 1 minute. Add red food color and beat on low just until color is swirled into mixture, but not until it is uniform in color. Pour mixture into baking dish, patting lightly with wet hands. ley stand uncovered at least 8 hours or overnight.
5. Dust cutting board with about 1 Tbsp. powdered sugar. Place remaining powdered sugar in small bowl. To remove marshmallow mixture, loosen sides from dish and gently lift in one piece onto cutting board. Using sharp knife, cut into 1 inch squares. Dust bottom and sides of each marshmallow by dipping into bowl of powdered sugar. Store in airtight container at room temperature up to 3 weeks.

6. makes about 77 pieces

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