Minty marshmallows

Method
Prep:30min  ›  Cook:5min  ›  Extra time:4hr setting  ›  Ready in:4hr35min 

1. Line a 23cm square tin with cling film, leaving enough overhang to cover the top. Spray cling film lightly with cooking oil spray.
2. Place 6 tablespoons of warm water in a large bowl and sprinkle gelatine on top. Let gelatine soften in the water for 5 minutes.
3. Meanwhile, combine the caster sugar, golden syrup and 4 tablespoons water in a tall saucepan. Bring to the boil, stirring constantly. Boil for 1 minute, the mixture should read 115 degrees C on a sugar thermometer.
4. Pour hot syrup over the softened gelatine and add the salt. Beat at high speed with an electric mixer until the mixture increases in volume and holds a peak, about 8 to 10 minutes.
5. Stir in vanilla and peppermint extracts. Pour into prepared tin, add several drops of red food colouring and swirl with a skewer. Stir in the vanilla and peppermint extracts. Pour into prepared pan, add several drops of red food colouring and swirl with a skewer.
6. Cover lightly with cling film and let stand at room temperature for 4 hours. Cut into 18 squares, using a knife sprayed with cooking oil spray.
7. Combine cornflour and icing sugar in a bowl. Toss cut marshmallows in this mixture. Store in airtight container or resealable plastic bag.