In the bowl of an electric mixer with the whisk attachment, mix the gelatin and 1/2 cup cold water. Let sit while you make the syrup.

In a small saucepan, combine the sugar, corn syrup, salt, and 1/2 cup water over medium heat, stirring until the sugar dissolves. Raise the heat to high, attach a candy thermometer, and cook until the syrup reaches 240º.

Remove from heat and turn the mixer on low. Slowly and carefully pour the syrup into the gelatin mixture. Increase the speed to high and beat unti lthe mixture is very thick and tripled in size, about 8-15 minutes. Add the extracts and mix thoroughly.

Combine equal parts cornstarch and confectioners' sugar. With a seive, dust the mixture over an 8x12" glass or ceramic baking dish. Pour in the marshmallow mixture, spread to cover evenly, and smooth the top, using an oiled spatula to help, if necessary. If skipping peppermint swirl look, skip to step #6.

If optional peppermint look is desired, drop single drops of red food coloring on surface, about 3-5. Use a butter knife to drag the mixture through the surface to create the look of a peppermint candy cane. Do your best - the texture of the marshmallows means it won't be perfect, but it's only on one side, so don't hold back with color.

Once completed, dust with more cornstarch-confectioners' sugar mixture. Let stand at room temperature uncovered overnight to dry out.

Turn the marshmallows out onto a cutting board or countertop and cut into squares, oiling your knife to help, if necessary. Dust all sides with more cornstarch-confectioners' sugar mixture.