Peppermint Marshmallows

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  Step 1

  Oil bottom and sides of a 9-inch-by 9-inch metal baking pan and dust bottom and sides with some confectioners' sugar.

  In bowl of a standing electric mixer or in a large bowl sprinkle gelatin over cold water and let stand to soften.
  In a 3-quart heavy saucepan cook granulated sugar corn syrup, hot water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240˚F., about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.

  With standing or a hand-held mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about 6 minutes if using standing mixer or about 10 minutes if using hand-held mixer.

  In a large bowl with cleaned beaters beat whites until they just hold stiff peaks. Beat whites and vanilla into sugar mixture until just combined; add crushed peppermint and mix briefly, until combined.

  Pour mixture into baking pan. You can choose to sprinkle on toppings or put in a swirl of color like I did. Sift confectioners' sugar evenly over the top.

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  Step 2

  Chill marshmallow, uncovered, until firm, at least 3 hours, and up to 1 day.

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  Step 3

  Run a thin knife around edges of pan and invert pan onto a large cutting board. Lifting up 1 corner of inverted pan, with fingers loosen marshmallow and let drop onto the cutting board. With a large knife cut marshmallows into cubes.
  Sift remaining confectioners' sugar into a large bowl and add marshmallows, tossing evenly to coat.

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