
Ingredients:
2 cups granulated sugar
1/2 cup plus 2 tablespoons light corn syrup
3 tablepsoons unflavored gelatin, approximately 3 packages
1 Pinch of salt
3/4 cup water, divided 1/4 cup and 1/2 cup
1/2 teaspoon peppermint extract
2 or 3 drops of red food coloring (optional)
3/4 cup confectioner’s sugar for dusting
Method
1. Coat a 9 x 13 inch baking dish with oil and dust with confectioners’ sugar.
2. Pour 1/2 cup of cold water into a bowl of a stand mixer fitted with a paddle attachment. Sprinkle the gelatin over the water and let it stand for 10 minutes.
3. Put the granulated sugar, corn syrup and 1/4 cup water a medium sauce pan and bring to a boil over high heat, stirring lightly at first to ensure that the sugar dissolves completely. Let the mixture boil (bubble vigorously) for approximately a minute to a minute and a half - no more. Remove from heat immediately. With the stand mixer on low speed, carefully drizzle the hot sugar syrup in a small, steady stream into the gelatin mixture. Add a pinch of salt and gradually increase the speed to medium. When the mixture has begun to froth and stabilize (approximately 1-2 minutes), increase the mixer speed to high and beat until fluffy, approximately 8 minutes.*
4. With the mixer still set on high speed, add the peppermint extract and red food coloring, if using, and beat for another minute, but no more.**
5. As quickly as you can, scrape mixture into the prepared oiled and coated baking dish with a spatula. Smooth the top of the mixture with slightly moistened hands and leave to cool for at least 2 hours or overnight. If you are cooling for longer than 2 hours, you will need to cover the baking dish with plastic wrap. If doing so, either oil and dust the plastic wrap with confectioner’s sugar, or be very careful that the plastic wrap does not touch the top of the marshmallow fluff (stretch the wrap taught by clinging it to the edges of the pan). Otherwise, it will be nearly impossible to get the plastic wrap off later.
6. Dust the top of the marshmallow fluff with confectioner’s sugar and turn out onto a surface lightly dusted with confectioner’s sugar. Using kitchen sheers, large scissors, or pizza cutter, cut fluff into approximately 1-inch strips (or other desired size). Cut each strip into cubes, each, about 1-inch in width to make a 1-inch cube. Dredge the marshmallows through confectioner’s sugar, to coat.
7. Marshmallows will keep for up to one month in an airtight container lined between layers of parchment paper.