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1
Coat an 8 inch square pan with cooking spray and then line pan with parchment paper. Coat parchment paper with cooking spray. Set aside.
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2
Cook sugar, corn syrup and 3/4 cup water in a small saucepan over medium heat. Cook until sugar is dissolved, stop stirring and let mixture come to a bowl.
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3
Increase heat to medium-high, cook until mixture comes to 260 degrees on a candy thermometer.
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4
While the mixture is coming up to temperature, sprinkle the gelatin packets over 3/4 cup of water in a heatproof bowl - Let stand 5 minutes to soften. Once soft set gelatin bowl over a pan of simmering water and whisk until gelatin is dissolved. Remove from the heat and stir in peppermint extract and peppermint schnapps. Set aside.
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5
In a standing mixer beat egg whites until peaks form. Whisk gelatin mixture into sugar mixture, and add combined mixture slowly to the egg whites. Mix for 12-15 until very thick.
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6
Pour completed mixture into the greased pan. Drop dots of red food coloring across the marshmallow mix. Using a toothpick or sharp knife swirl the food coloring into marshmallows. Let marshmallows sit, uncovered for at least three hours or overnight. Cut into squares.
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7
While marshmallows are sitting, combine all dry ingredients for hot cocoa in a saucepan. Blend in water and bring to boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Add milk. Heat, stirring occasionally - do not boil. Remove from heat and add vanilla.
