I used this Alton Brown recipe for marshmallows because his way is always well thought out and scientifically based. Foolproof, right?
Clip a candy thermometer onto the side of the pan and cook water, sugar, corn syrup and salt until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
Once you have added all the syrup to your gelatin, you can turn the speed up for approximately 15 minutes.
Instead of vanilla extract I added 4 drops of Peppermint Essential Oils (not peppermint extract) and a good squeeze of red gel food coloring (from the bake shop, not the watery food dye from the grocery store).
Combine confectioners' sugar and cornstarch in a small bowl and then using a sifter I sprinkled over my metal baking pan.
I wanted to cut large squares like I had seen in a gourmet food shop in Paso Robles. I dusted my cutting surface with more of the confectioners sugar and corn starch mixture. These made great gifts and the flavor combinations are endless!