Line a 13 x9 inch baking pan with a parchment paper overhang and cover the paper with the olive oil.
In a small pot combine 3/4 cup of the water, sugar and corn syrup and bring to a boil without stirring until the temperature reaches 238 degrees.
In the bowl of your electric stand mixer, add the remaining 3/4 cup water and sprinkle the gelatin on top of it.
Once the sugar mixture has reached the correct temp, turn your stand mixer to a medium speed and slowly add the boiled sugar mixture to the water and gelatin.
Once the mixture has been added, turn the mixer up to high and beat until stiff and fluffy like a meringue. About 10 minutes.
Add the peppermint oil and green coloring on slow speed and mix through.
Pour the mixture into your prepared pan and spread evenly around. Set aside to firm up for 3-5 hours or overnight.
Once the marshmallow is ready lift it from the pan and lay it upside down on some powdered sugar on your work surface.
Peel of the parchment paper and discard. Sprinkle with more powdered sugar and using a sharp knife start to slice the marshmallow into strips.
Proceed to cut the marshmallow into squares, tossing in more powdered sugar to prevent any stickiness.
Bag the marshmallows up as gifts or serve in mugs of steaming hot chocolate garnished with crushed candy canes.
Recipe adapted from Martha Stewart.