Homemade Marshmallows

• 3 tablespoons powdered sugar
• 1 tablespoon corn starch

• 3/4 cup cold water, divided
• 3 envelopes of gelatin, 7 1/2 teaspoons 
• 1 1/2 cups white granulated sugar
• 1 cup light corn syrup OR Maple Syrup
• 1/2 teaspoon kosher salt 
• 1/2 teaspoon vanilla extract
• 1.5 TB raw cocoa powder
• 1/2 cup semisweet or dark chocolate chopped

Directions:

*The instructions for both these flavors are the same, besides the small difference of flavor add ins both are instructed below. If you want to make just plain marshmallows, just skip the add ins! 

• Before you start making the marshmallows, get your pan ready. in a small bowl mix together the powder sugar and cornstarch.  Grease your 8×8-inch   baking dish with non stick spray or a neutral oil (like coconut oil). If you don't have one, you could use a variety of dishes. I use my casserole dish often too! We're using this for the marshmallows to set in 
• Sprinkle the mix sugar and starch mixture into the dish coating the bottom and edges of the dish, leave about 1 TB left to dust the top of the marshmallows at the end. set the dish a side. 
• Now on to making the marshmallows. In the bowl of your stand-up mixer (or a large bowl if you're using an electric hand mixer), add 1/2 cup of water and sprinkle the gelatin on top and mix lightly with a fork; allow to sit for 10 minutes. And attach to your mixer with the whisk attachment. 
• While thats sitting,  in a medium saucepan, combine the sugar, corn syrup or maple syrup, salt and remaining 1/4 cup of water. Heat the mixture over medium heat and stir until the sugar has dissolved. Turn the heat up to moderately high heat and bring the mixture to a hard boil and cook for 1 minute, until the candy thermometer or digital thermometer reads 240 degrees F. Remove from heat. 
• Lower the whisk attachment on your gelatin and turn the machine on low. Carefully add the boiling liquid to the gelatin mixture. Turn the mixer to high and beat for 5 minutes, until the mixture has grown in volume (it will start looking almost like whipped cream). IF YOU ARE MAKING THE PEPPERMINT MARSHMALLOWS Stop the mixer and add 2-3 drops of red  food coloring—this will make the perfect shad of pink! IF YOU ARE MAKING THE CHOCOLATE MARSHMALLOWS add the cocoa powder. 
• *If you're using a large bowl, simply add the hot mixture and turn the electric hand mixer on low being sure it doesn't splatter. After a minute or so, increase the speed to high and beat for 4-5 minutes. Proceed with recipe above and below.
• Beat again for an additional 3 minutes, until doubled in volume and until it holds stiff peaks. Add the peppermint extract and vanilla extract (for the chocolate ones, just add the vanilla). Beat for an additional minute or so until the both of them are incorporated. Remove from mixer and stir in the crushed candy canes or the chopped chocolate, leave a little bit left to sprinkle on top at the end.
• Pour the mixture into your prepared baking pan, smoothing out the top until it's evenly disbursed (it'll be a little bit sticky!). Sprinkle the remaining candy cane or chocolate on top and dust with your remaining powder sugar and corn starch mixture. Lightly cover with plastic wrap.
• Allow it to set up on the kitchen counter for about 3 to 4 hours.
• Using a sharp knife, cut the marshmallows into 2 or 3-inch squares or using small cookie cutters cut into shapes! Store the marshmallows in an airtight container on the counter for up to 1 week or the fridge upto 2 weeks. 

Serve with homemade hot chocolate!!