The perfect pairing with your hot chocolate this year! These peppermint vanilla marshmallows are fluffy, pillowy and so so good.
Line a 9x9 square pan with parchment paper with enough to fold over and cover the top. Generously brush with an unflavoured oil like safflower or grape seed.
In the bowl of a stand mixer, add the 1/2 cup of water and sprinkle the gelatin over top. Let stand 5-10 minutes until bloomed, set aside.
In a medium saucepan, bring to a boil the sugar, corn syrup, 1/4 cup water and salt. Once it's come to a boil, let bubble for 1 minute and take off the heat.
With the whisk attachment, turn the mixer on low and slow stream all of the hot syrup down the side of the bowl. Turn the mixer on high and let whip for 10-15 minutes until it's light and fluffy. Split the vanilla bean lengthwise and with the back of the knife scrape out the seeds, Add the seeds and the peppermint extract to the marshmallows.
Brush your spatula and any tools you'll be using with oil and pour the marshmallow mixture into the square pan. It's very sticky so you will want to move quickly. Even out the top of the marshmallow making sure to push the mixture into the corners. Fold over the parchment paper and gently but firmly press the marshmallow in the pan. Let set for 2-3 hours.
Sprinkle the icing sugar over a cutting board and invert the marshmallow out onto it. Brush a knife with the oil and cut into squares. Make sure to wipe off the knife with a hot damp towel after each cut for ease of cutting. Toss the squares in icing sugar and enjoy!
Recipe adapted from Martha Stewart.