• 1 C. Water – ice cold, divided
• 3 Packages Unflavored Gelatin
• 1½ cups Granulated Sugar
• 1 C. Light Corn Syrup
• ¼ tsp. Salt
• 1 Tbs. Pure Vanilla Extract
• ¼ C. Cornstarch
• ¼ C. Powdered Sugar
• ½ package Andes Peppermint Crunch Baking Chips or 1 package (4.67 oz.) Thins – chopped, superfine
• Non-stick Spray

Directions:

1. Chop 1 C. Baking Chips or 1 package Thins into super-fine pieces, set aside. Mix powdered sugar and cornstarch in a small bowl, set aside. Line 9”x 13” pan with release foil and lightly coat with non-stick spray. Dust bottom and sides of pan with cornstarch/sugar mixture completely. Return unused mixture back to bowl, set aside. Sprinkle thin layer of chopped Andes over bottom of pan, set aside. Place ½ cup water into stand mixer bowl with whisk attachment. Sprinkle gelatin over the water, allow to sit.
2. In a small saucepan, over medium heat, combine ½ cup water, granulated sugar, corn syrup and salt. Heat until sugar dissolves completely. Clip candy thermometer to side of pan, cook until mixture reaches 240 degrees F. Remove from heat. Turn mixer on low. Slowly pour sugar syrup into gelatin. Once all syrup is in the bowl, increase speed to high for 12-15 minutes. Add vanilla during the last minute of whipping.
3. Pour marshmallow mixture into pan, spread evenly with oil coated spatula. Sprinkle thin layer of chopped Andes over top of mixture. Allow marshmallow to sit, uncovered for 4hrs. up to overnight.
4. Lift foil out of pan and pull away from marshmallow. Cut into 1-inch squares with a pizza wheel or kitchen scissors. Add remaining chopped Andes to cornstarch mixture. Dust each cut marshmallow in mixture to coat sticky sides. Store in airtight container for up to 3 weeks.