The first time I tasted non-Kraft marshmallows was the first season I worked at Williams-Sonoma for the holidays. I thought they tasted like cardboard. Oh, well.
But, I thought these looked so good, that I decided to give it a go. With the new thermometer I got from the rents for Christmas, it was perfect and easy.
3 pack unflavored gelatin
1/2 cup cold water
1 1/2 cup sugar
1/2 cup water
1 cup light corn syrup
1/2 tsp peppermint extract
1/4 tsp salt
2 oz crushed peppermint candies or candy canes
In mixer bowl, combine water and gelatin. Let sit.
In a medium saucepan, combine sugar, water, syrup, and salt until sugar is dissolved (over medium heat). Then turn it up to high and let boil till it reaches 240 degrees. Pour in mixing bowl with gelatin. Turn on medium till incorporated with gelatin. Then turn on high for 15 minutes (you may want to lock the bowl in). Pour in extract and combine for about 30 seconds.
To make ready a 9×13 pan, cover the pan with aluminum foil, then sift a good amount of powdered sugar over the entire thing.
Pour in marshmallow mixture (will be sticky and resemble marshmallow fluff). Smooth out the best you can. Top with crushed peppermint candies. Let sit uncovered over night or at least 12 hours.
Cut into 2 inch cubes with a pizza cutter. After cutting, roll sides of cut marshmallows in powdered sugar to keep them from sticking.
Eat them, give them, put them in hot chocolate.