Marshmallows
- Line a 9x9 inch baking dish with parchment paper
- Place 1/2 cup of water in the bowl of an electric mixer, and sprinkle gelatin on top of the water to soak.
- While gelatin is soaking, combine 1/4 cup of water, corn syrup, and sugar in a saucepan, and bring to a boil over medium heat. Boil the mixture hard for 1 minute.
- Pour the hot sugar mixture into the gelatin mixture and beat on high for 12 minutes with an electric mixer, until the mixture is fluffy and forms stiff peaks. Add Magnolia-Star Vanilla Extract and peppermint extracts, and beat just until blended.
- Pour the marshmallow mixture into the prepared baking dish, using a greased spatula to smooth the top of the candy.
- Sprinkle drops of red food coloring sporadically around the marshmallows. Use a toothpick to swirl the dots around to give it a marble effect.
- Allow the marshmallows to rest for 4 hours or overnight. Mix together cornstarch and confectioner's sugar in a shallow dish. Using oiled scissors or an oiled kitchen knife, cut the marshmallow candy into strips, then into 1 inch squares. Dredge the marshmallows lightly in the cornstarch mixture and store in an airtight container.
Hot Chocolate
Place milk, cocoa powder, and sugar in a small saucepan. Heat over medium/medium-low heat, whisking frequently, until warm (but not boiling). Add chocolate chips and whisk constantly until the chocolate chips melt and distribute evenly into the milk. Whisk in Magnolia-Star Vanilla Extract, serve immediately.
