- 1/2 cup water
- 2 envelopes unflavored gelatin
- 1 1/2 cups sugar
- 1 cup light corn syrup
- 1 pinch salt
- 1 teaspoon peppermint extract
- Put the water in the bowl of a mixer and sprinkle the gelatin over. Let stand about ten minutes, mixing with the whisk attachment periodically. Meanwhile, combine the sugar and syrup in a heavy deep saucepan and bring to a boil. Cook over medium high heat until mixture reaches 245 F on a candy thermometer. Remove from heat. With mixer on slow, stream in the sugar syrup a little at a time until it is all incorporated. Increase mixer speed to high and whip ten minutes or until mixture is light and fluffy. Add peppermint and whip 30 seconds longer then transfer to a jelly roll pan coated with cooking spray. Dust the top with confectioner's sugar and let stand at least 2 hours or up to overnight. Cut marshmallows with kitchen scissors and dredge them in confectioner's sugar as you transfer them to an airtight container for storage.