Generously spray sides and bottom of a 9x13-inch glass baking dish with nonstick spray
Dust with 2 tablespoons of powdered sugar, set aside
In bowl of stand mixer, sprinkle plain, unflavored gelatin over 1 cup cold water; set aside
In a very large saucepan, combine granulated sugar, corn syrup, salt and 1 cup water over low heat, stirring constantly, until sugar is dissolved.
Warm until just boiling. Then cook without stirring about 30 minutes or to 240°F on candy thermometer
If you don't have a candy thermometer, check your marshmallow mixture by dropping a tiny small amountinto cup of very cold water. It's done when it forms a ball.
Remove from heat and slowly add to mixing bowl with softened gelaitn
Beat on low speed, gradually increasing to high speed and continue to beat for 10 minutes until marshmallow mixture is glossy, white and very fluffy
Add peppermint extract and beat for an additional minute
Pour marshmallow mixture into prepared baking dish, pressing it lightly into place with wet hands.
Finally, drop food color randomly onto top of marshmallow mixture. Use a knife or skewer to pull food color through the mixture to create swirls of red throughout the marshmallows.
Let stand uncovered at least 8 hours or overnight.
The next day, dust a cutting with 2 - 3 tablespoons powdered sugar
Set the rest of the powdered sugar aside in a small bowl.
Use a knife to gently cut around the edges of the baking to release your marshmallows, then gently lift out onto the dusted cutting board
To remove marshmallow mixture, loosen sides from dish and gently lift in one piece onto cutting board
Grease a super sharp knife with non-stick spray and cut marshmallows into squares
Lightly dust the bottom and sides of each marshmallow in the bowl of powdered sugar to avoid them sticking together
Store in an airtight container for up to two to three weeks
Recipe by The Sweetest Occasion at https://thesweetestoccasion.com/2018/12/peppermint-homemade-marshmallows/