Easy Peppermint Marshmallows

Prepare the Pan: Line a 9x9 inch square pan with plastic wrap, ensuring enough overhang to fully cover the top. Lightly spray the plastic wrap with cooking spray. (5 minutes)

Bloom the Gelatin: In a large mixing bowl, combine the 6 tablespoons of warm water and sprinkle the unflavored gelatin evenly over the surface. Allow the gelatin to soften and 'bloom' for 5 minutes. (5 minutes)

Create the Syrup: In a tall, heavy-bottomed saucepan, combine the granulated sugar, corn syrup, and 1/4 cup water. Stir constantly over medium heat until the sugar dissolves. Bring the mixture to a rolling boil, continuing to stir to prevent scorching. Use a candy thermometer to monitor the temperature and boil until it reaches 240°F (firm-ball stage). This should take approximately 1 minute. (10 minutes)

Combine and Whip: Carefully pour the hot sugar syrup over the softened gelatin mixture. Add the salt. Using an electric mixer (either a stand mixer or a handheld mixer), beat the mixture on high speed until it significantly increases in volume, becomes thick and glossy, and holds a stiff peak when the beaters are lifted. This process will take approximately 8 to 10 minutes. (10 minutes)

Flavor and Color: Stir in the vanilla extract and peppermint extract. If desired, add a few drops of red food coloring, swirling gently with a toothpick to create a marbled effect. (2 minutes)

Set the Marshmallows: Pour the marshmallow mixture into the prepared pan, spreading it evenly. Cover loosely with plastic wrap, being careful not to press down on the surface. Allow the marshmallows to set at room temperature for at least 4 hours, or preferably overnight, to ensure they are firm enough to cut. (240 minutes)

Cut and Coat: Once set, lift the marshmallows out of the pan using the plastic wrap overhang. Place them on a clean cutting board. Spray a sharp knife or pizza cutter with cooking spray. Cut the marshmallows into approximately 18 squares. In a medium bowl, whisk together the cornstarch and confectioners' sugar. Gently toss the cut marshmallows in the cornstarch-sugar mixture, coating them evenly on all sides. (15 minutes)

Storage: Store the finished peppermint marshmallows in an airtight container or resealable plastic bag at room temperature. They will keep for up to 1 week. (5 minutes)