These are heavenly in hot cocoa.
Adapted from Martha Stewart, makes 48 1" marshmallows
2 cups sugar
1 tablespoon light corn syrup
3/4 cup water
4 packages gelatin
3/4 cup water
3/4 teaspoon peppermint extract
2 egg whites
Red or pink food colouring
Icing sugar, for dusting
Coat an 8" square pan with oil or cooking spray. Dust the pan with icing sugar.
Beat the egg whites in the bowl of a stand mixer fitted with a whisk attachment until stiff peaks form. Set aside.
In a small saucepan, combine sugar, corn syrup and water. Heat over medium heat until sugar is dissolved.
Stop stirring and allow the mixture to come to a boil. Continue to heat over medium-high heat until the mixture reaches 260 F on a candy thermometer.
In the meantime, in a small bowl, dissolve the gelatin in the second 3/4 cup of water. Stir in the extract. Gently, whisk the gelatin into the hot sugar mixture.
With the stand mixer running on low speed, slowly add the sugar mixture to the egg whites. Increase the speed to high and whisk until the mixture thickens, about 12 to 15 minutes.
Pour the mixture into the prepared pan. Add drops of food colouring, if desired. Swirl with a toothpick to create a marble effect. Allow the marshmallows to cool at room temperature for at least three hours.
Gentle remove from the pan and cut into 1" squares. Dust lightly with icing sugar.