• Prep this first! Grease the 9" x 13" pan or they will stick! You could also use a parchment paper sling but even that should be greased.

Gelatin

• In bottom of the mixing bowl, combine the 3 gelatin packets with 1/2 cup of cool water with the mixer's whisk attachment. Set aside while creating the syrup.

Syrup

• Whisk the sugar, syrup, salt and 1/2 cup cool water in a microwaveable glass bowl. Cook on HIGH for 1 minute. Stir and repeat until sugar is dissolved.

  *This can be done on the stove in the deep saucepan. I just prefer it this way.
• Then, pour the syrup mixture into a DEEP saucepan. ( I used a 2 quart saucepan.) Set the heat on HIGH and cook WITHOUT stirring until temperature of the syrup has reached 238-240°F(soft-ball stage). Remove from heat.

Mixing

• Set mixer on LOW speed as you add the syrup mixture into the gelatin that has been resting on the bottom of the bowl.
• Increase the speed to HIGH. Whip until the mixture becomes thick and fluffy. Depending on the mixer you use, it could take anywhere from 3-10 minutes.
• Once the marshmallow mixture is fully whipped, add in the peppermint extract and peppermint crunch until combined and bits distributed throughout.
• The mixture should be cool enough to touch, around 95°F.
• Using a greased rubber spatula, spread mixture into a greased 13" x 9" x 2" pan. (I have used both glass and metal pans when making these.)
• Here's the fun part! ( At least I think it is ! ) Wet you fingers and use them to smooth, flatten and even out the top.
• Dust the top with confectioner's sugar. Allow it to sit in a cool room for several hours or overnight BEFORE cutting.
• To cut, use a greased knife, bench scraper or cookie cutters to make squares ( size is your preference) or other shapes. Sprinkle with more confectioner's sugar and some cornstarch once placed in a ziploc bag for storage to prevent sticking. Shake bag gently to distribute the powdery mix.
• These can be stored for several days at room temperature.