Here the pan has been lined with parchment and well oiled. Marshmallow is sticky stuff so make sure you have vegetable oil on everything, including your fingers.
Place water, gelatine, and flavouring in the bowl of your stand mixer. Softening the gelatine like this is called 'blooming'. I used a mixure of peppermint oil and vanilla extract. What I didn't know, was that the peppermint oil is REALLY strong. One drop would suffice for this recipe.
Add the sugar, salt, corn syrup and remaining water to a saucepan and bring to a boil with the lid on. Once it has come to a boil, take the lid off and continue to cook, without stirring until the syrup reaches the softball stage. (234 - 240 *F)
With your mixer on medium, VERY Carefully pour the hot sugar syrup slowly down the side of the bowl into the gelatine mixture. Be slow and mindful so the hot syrup doesn't splash up. If you have a splash guard, great. Mine has long since gone so I just go slowly and watch what I'm doing. When all the syrup is in, put the mixer up to full speed. Beat for about 8 to 10 minutes until fluffy. It will get voluminous and stiff as it beats.
Quickly pour it into the pan and smooth top with an oiled offset spatula. I dropped red food colouring randomly onto the top and then swirled it with an oiled toothpick. Allow to sit overnight. When ready to cut you can either oil some sissors, a knife or a pizza cutter to cut into cubes. Mix equal parts rice/corn starch with icing sugar and roll each cube in the powder. Shake off excess and store in a tin or tupperware. These will keep several several weeks. If they last that long.
Because I found the peppermint oil so strong, my first batch required some doctoring. Others thought they were fine, but we are always pickier about what we make than the recipients are - non? I decided the best way to spread the flavour out was to make Rice Krispie Squares. I chopped up some peppermint candy to sprinkle on the top as well as some red sugar for decoration.
Oh man these are yummy.