In a small mixing bloom the gelatin by sprinkling it over 2/3 cup cold water and mix well, so no lumps form. Set aside until ready to use.

In the bowl of a standing mixer fitted with the whisk, whip egg whites on medium- high speed to stiff peaks.

Heat the sugar and corn syrup over medium heat, stirring occasionally to 240º F. Once the sugar has reached the desired temperature slowly pour it down the side of the mixing bowl in a steady stream. Add the gelatin a little at a time. Continue to whip the egg white mixture until it reaches room temperature. Add the vanilla and peppermint extracts and mix well.

Prepare a 9 x 13-inch baking pan by spraying it with baking spray and dusting with a 50/50 mixture of confectioners' sugar and cornstarch. Be sure the bottom and the sides are evenly coated.

Spread the marshmallow evenly in the pan. Drop  dots of red food coloring across the surface of the marshmallow, using a toothpick or a skewer swirl the food coloring into the marshmallow to create a marbleized effect. Lightly dust with the confectioners' sugar and cornstarch and allow to set for at least 4 hours and up to overnight. Do not cover the pan, the plastic wrap will stick to the top of the marshmallow.

Once set, cut the marshmallows into 24 squares.  Roll the marshmallows in the remaining confectioners sugar and cornstarch mixture. Serve.

The marshmallows will last for several days in a resealable container.