Peppermint Marshmallows

Instructions

1. Combine gelatin packages with 1/2 cup cold water in standing mixer bowl. Stir and let rest.
2. Combine sugar, cornstarch, and remaining water in a pot and heat on high. Attach candy thermometer and let boil.
3. Boil unitl thermometer reaches 238 degrees creating a candy syrup, then remove from heat.
4. Pour syrup slowly into gelatin mix while whisking at a medium speed.
5. Once combined, set mixer to high and let whisk for 10-12 minutes. It will create a white fluffy (marshmallow) consistency.
6. While waiting for mixture to whisk, grease a 9x13" baking dish with oil.
7. Whip in salt, vanilla, and peppermint extracts to marshmallow mix.
8. Pour marshmallow mixture into greased baking dish.
9. Add red food coloring and swirl around. Sprinkle crushed candy canes on top for decoration.
10. Let rest, uncovered, for 2 or more hours in the fridge.
11. Flip marshmallow sheet on to a surface dusted with powder sugar. Dust the other side of marshmallow sheet. Using a pizza cutter, cut sheet into square cubes. Toss cubes in more powdered sugar coating every side. Shake off excess sugar and serve!
12. To make the hot cocoa simply heat up 2 cups of unsweetened vanilla almond milk (or regular milk) and stir in 2 tablespoons of the cocoa mix. Top with a marshmellow and cheers!