Peppermint Marshmallows

Oh my gosh!!! Aunt Heidi's marshmallows are wonderful.

This recipe is adapted from Smitten Kitchen.

1 c. powdered sugar
3 1/2 envelopes (2T + 2 1/2t) unflavored gelatin
1 c. cold water, divided
2 c. sugar
1/2 c. light corn syrup
1/4 t. salt
2 large egg whites
1/2 t. vanilla
1/2 t. peppermint
red food coloring

Oil bottom and sides of 13 x 9 metal baking pan and sit with powdered sugar. In mixing bowl, sprinkle gelatin over 1/2 c. cold water and let soften. In 3 quart saucepan, cook sugar, corn syrup, 1/2 c. water, salt over low heat until sugar is dissolved. Increase heat and boil without stirring until 240F, about 12 minutes. Pour over gelatin, stirring until dissolved. Beat on high speed until white, thick, tripled in volume about 6 minutes. In a separate bowl, beat egg whites to stiff peaks. Beat whites, peppermint and vanilla into sugar mixture. Stir in food coloring but only to make lines through not to make pink. Pour into baking pan. Sift 1/4 c. powdered sugar over top. Chill uncovered until firm, at least 3 hours, up to one day.

Invert pan over cutting board. Cut into 1 inch cubes (oiled pizza cutter) sift remaining powdered sugar into baking pan and toass with marshmallows. Store airtight at room temp 1 week.