3/4 cup water, divided

3 (.25 oz) packages unflavored gelatin

2 cups white sugar

2/3 cup light corn syrup

2 tsp vanilla extract

2 tsp peppermint extract

1/4 cup cornstarch

1/4 cup confectioners’ sugar

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Line a 9×9-inch baking dish with foil or plastic wrap and lightly grease it. Grease another sheet for covering and set aside.
Pour 1/2 cup of the water into a stand mixer bowl and sprinkle the gelatin over it to soften.
In a saucepan, combine sugar, remaining 1/4 cup water, and corn syrup. Bring to a rolling boil over medium heat and boil for 1 minute.
Carefully pour the hot sugar mixture into the softened gelatin. Beat on high for about 12 minutes until thick, fluffy, and forming stiff peaks. Add vanilla and peppermint extracts and mix briefly.
Scrape the marshmallow mixture into the prepared dish and smooth the top with a greased spatula. Cover with the greased foil or wrap, greased side down. Let sit 4 hours or overnight.
Combine cornstarch and confectioners’ sugar in a shallow dish.
Cut the marshmallow slab into strips and then 1-inch squares using oiled scissors or a greased knife.
Dredge each marshmallow in the cornstarch mixture to prevent sticking and store in an airtight container.

Add a swirl of red gel food coloring for a candy cane–style marble.

Dip edges in melted chocolate for extra indulgence.

Roll marshmallows in crushed peppermint for stronger mint flavor.

Swap peppermint extract for almond or coconut for a non-mint variation.

Cut into holiday shapes using oiled cookie cutters.