Homemade marshmallows with gelatin

Ingredients:

• 0.5 cup powdered sugar + extra for sprinkling the container
• 3 sachets of 7 g gelatin powder
• 1.5 cups granulated sugar
• 1 cup corn syrup or light honey
• 1/8 tsp fine salt
• 1/4 tsp peppermint extract
• 3-4 drops neon pink gel food coloring
• 1/2 cup crushed red and white mint candies or mini candy canes
• Cooking spray
• Special equipment: caramel thermometer

Preparation:

1. Line a 22x32 cm baking pan with parchment paper, leaving an overhang on both sides. Dust the parchment paper and the baking pan with powdered sugar.
2. Pour 0.5 cups of cool water into the bowl of a stand mixer fitted with a whisk attachment and add the gelatin.
3. In a medium saucepan, combine granulated sugar, corn syrup, salt, and 1/2 cup water. Place over medium-high heat and cook, swirling occasionally, until the syrup reaches 230°F (115°C) on a candy thermometer, 12–15 minutes.
4. With the mixer running at medium-low speed, very slowly pour the hot syrup into the gelatin mixture. Continue beating until foamy, about 1 minute, then increase the speed to high and beat until stiff peaks form and the bottom of the bowl feels slightly warm to the touch, 10–15 minutes.
5. Add peppermint extract and pink food coloring and stir again until smooth. Pour the mixture into the prepared pan and smooth the surface with a spatula sprayed with cooking spray. Sprinkle with crushed candy canes. Let sit overnight, uncovered.
6. Remove the marshmallows from the pan by pulling the parchment tabs and place them on a cutting board. Using a sharp, heavy knife sprayed with cooking spray, trim the edges. Cut the marshmallows into 12 pieces, spraying the knife after each cut if necessary.
7. To store, dust the bottom of the container with powdered sugar. Remove the marshmallows from the parchment, transfer them to the container, seal tightly, and store at room temperature for up to a week.