• Peppermint Marshmallows

    Prepare a 9×13 inch baking dish by sifting 2 cups powdered sugar evenly over the bottom of pan. Set aside.
    In bowl of electric mixer, sprinkle gelatin over 1/2 cup water. Let bloom. In a 2 quart saucepan, combine sugar, corn syrup and remaining 1/2 cup water. Stir to dissolve and bring to a boil, stirring to ensure no scorching. Bring mixture to 240 degrees. Remove from heat and pour into 2-cup heatproof glass measuring cup. Pour a small amount of liquid on prepared gelatin and mix on medium speed. With mixer running, continue to drizzle in liquid down side of bowl, making sure to not pour directly on beater. Once all liquid is added, turn mixer on high and beat until the mixture is cooled, fluffy and has grown in volume, 8-10 minutes. Add vanilla bean seeds and peppermint extract. Beat 20 seconds. Pour mixture into prepared pan, smoothing out the top into an even layer. Sprinkle with crushed candy and sift an additional 2 cups powdered sugar over the top. Let cool 4-6 hours or overnight. Cut and dip sliced edges in powdered sugar to ensure the squares won’t stick to each other. Store in airtight container up to 2 weeks.