Butter a 2 quart glass baking dish generously and than dust with powdered sugar. Set aside.

Pour 1/2 cup cold water in the bottom of a stand mixer and sprinkle gelatin over it to soften.

In a medium saucepan, heat sugar, corn syrup, salt and 1/2 cup water. Stir over low heat until the sugar is dissolved.

Continue to heat the mixture until it reaches 240 degrees on a candy thermometer.

Start the stand mixer on low and slowly pour the sugar mixture into the gelatin mixture.

Increase the speed to high and beat for 8-10 minutes until mixture has doubled in volume.

Add peppermint extract and beat for 1 more minute.

Drop a couple drops of red food coloring into the mixture and fold into marshmallow mixture a couple of times until it produces a marbled look.

Quickly pour mixture into the prepared baking dish. Pat lightly with wet hands to smooth out.

Leave out to stand for 8 hours or overnight.

Once ready to cut, dust a cutting board with powdered sugar.

Loosen the marshmallow from the sides of the pan and left and place on cutting board. Using a buttered knife, cut the marshmallow into desired shape.

Dip each side of the marshmallow into powdered sugar and store in an airtight container.