Peppermint Marshmallows

4 packets unflavored gelatin
3 cups sugar
1 ½ cups water
1 cup light corn syrup
1 teaspoon vanilla
½ cup crushed candy canes or other peppermint candies
Powdered sugar

Butter the bottom of an 11x17 sheet pan and top with parchment paper.  Butter parchment paper and dust with powdered sugar. 

In a stand mixer, combine gelatin and ¾ cup water.  Let stand.

In a medium sauce pan with a heavy bottom combine sugar, remaining water, corn syrup, and salt.  Slowly bring to a boil over medium heat.  Continue to cook until mixture reaches the soft ball stage on a candy thermometer (about 240 degrees). 

Turn on stand mixer and pour in sugar mixture in a slow steady stream.  Leave mixer running on high speed for 15 minutes until mixture is light and fluffy.

Blend vanilla into marshmallow mixture and pour marshmallow onto prepared pan and smooth out to the corners. Evenly coat the top with crushed candy canes and dust with powdered sugar.  Let sit uncovered for 12 hours. 

Turn out onto a cutting board dusted with powdered sugar.  Butter and dust a knife with powdered sugar.  Cut marshmallows into 2” squares and dip each cut edge into powdered sugar.  Store in an airtight container for up to 2 weeks.