Homemade marshmallows are a fun project. How cool is it to say you made your own marshmallows? And what's better in hot chocolate than a peppermint marshmallow?
1/4 cup powdered sugar
1/4 cup cornstarch
1/2 oz. unflavored gelatin
1/2 cup cool water
1 1/2 cups sugar
2/3 cup light corn syrup
1/2 cup water
1/2 tsp. mint extract
In a small bowl, sift together powdered sugar and cornstarch. Set aside. Grease an 8-inch pan with vegetable oil. Place parchment paper to cover the bottom and two sides of the pan. Oil parchment paper as well. Coat pan with half the sugar/cornstarch mixture.
Fill a large bowl with water and sprinkle with gelatin. In a medium pot with a candy thermometer, combine sugar, corn syrup and 1/2 cup water. Bring to a boil over high heat. Reduce heat to medium, and cool until mixture reaches 240˚F. Remove from heat, and set aside.
Using an electric mixer, beat reserved gelatin mixture 30 seconds. Then pour in sugar-corn syrup mixture in a slow steady stream. Increase mixer speed to high, and beat until very thick, ribbony and doubled in volume, about 12 to 15 minutes.
Beat in mint extract for 30 seconds. Pour into prepared pan. Using dampened fingers, smooth top. Sprinkle with remaining powdered sugar mixture. Let rest, uncovered, in a cool, dry place, about 4 hours or up to overnight.
Invert marshmallows onto a dry surface and discard parchment. Brush powdered sugar aside. Dust a knife in remaining sugar, and cut marshmallows into squares. Makes about 16 marshmallows.
For extra fun, dip one side of marshmallows in melted chocolate and then sprinkles.