Peppermint Marshmallows

A few of you have asked about this recipe, sorry I'm just now getting around to posting this. I had hoped to get it posted around Christmas, but I guess there's plenty of hot cocoa drinking weather left.
Okay, I know someone is out there rolling their eyes at the thought of homemade marshmallows, but these are easy and so much better than store bought. Even my husband, who thinks I am a bit of a food snob, loves these. This recipe is from Betty Crocker. Some people cut these out into shapes with a cookie cutter. I tried that the first time I made these, and it was difficult. Since then I've just cut them into squares. Also I'm sure you could leave out the peppermint if you want. I've never done that, but I think they would be just as good.

You'll need:
powdered sugar
2 1/2 TBS unflavored gelatin I used the box that has packets, I poured about 3-4 into a bowl and then measured it.
1/2 cup cold water
1 1/2 cups granulated sugar
1 cup corn syrup
1/4 tsp salt
1/2 cup water
1 tsp peppermint extract

Generously dust a 11x7 baking dish ( I use glass ) with the powdered sugar. Sprinkle gelatin on the 1/2 cup cold water in large mixing bowl and set aside.
Heat sugar, corn syrup, salt and 1/2 cup water in 2-quart saucepan over med-low heat, stirring constantly until sugar dissolves. Heat to boiling and cook without stirring to 250 degrees on candy thermometer or until small amount of mixture dropped into very cold water forms a ball that holds its shape but is pliable (firm ball stage). Remove from heat. I don't have a candy thermometer, so I just start testing it after about 5 minutes of boiling. I use a clear glass measuring cup of cold water and take small amounts out and drop into the water. It will separate, but when you can scoop them up and form them into a firm ball that can be squished you're ready to take it off the heat. It usually takes between 10-15 minutes. It sounds complicated, but it's really very simple.
Now, that's the hardest part. Next, slowly pour syrup into your softened gelatin while beating with electric mixer on high speed. Beat until mixture is white and has almost tripled in volume. Now add your peppermint and beat on high 1 minute. Pour into prepared pan and sprinkle with lots of powdered sugar and pat with hands. Let stand uncovered 8 hours. Last time my husband and I couldn't wait 8 hours and I cut them after 6 and it was fine.
Turn pan upside down onto wax paper and more powdered sugar. Cut into shapes or use a knife dipped in water to cut into squares.
The original recipe says to store in airtight container up to 3 weeks, but they keep much longer than that. And it makes a lot. They're fun to give as gifts in little cellophane bags. I dust more sugar around the cut marshmallows to keep them from sticking. Plus it looks pretty!