The link to the pdf of the basic vanilla marshmallow recipe I use is right here. Here is another variation that I read somewhere and love!
Peppermint Candy Cane Marshmallows
4 gelatin envelopes
1 1/2 c. water
1 tbsp. vanilla extract
2 1/3 c. sugar
1 1/2 c. water
1 tbsp. vanilla extract
2 1/3 c. sugar
1 1/4 c. corn syrup
1/2 tsp. salt
1/2 tsp. salt
1 box of candy canes (about ten should do a double batch)
Flour & Powdered Sugar
**Additional need: 1 candy thermometor.**
Spray a 9x13" pan with cooking spray and set aside to hold finished marshmallows. Unwrap all the candy canes and put them in a freezer duty ziploc baggie (if you are using a rolling pin to crush them) or your food processor to puree them.
Now in a large container (that will be safe with 240 degree liquids) pour in 3/4 c. of water & vanilla extract. Set the rest of the water aside for later. Slowly pour each individual gelatin container over the mixture. Set this bowl aside to let the gelatin "bloom". 
In a good sized saucepan add the sugar, corn syrup, salt and remaining water. Put the lid on and bring to a boil, do not stir! Once it's at a boil, remove the lid and put in your thermometer. This is the point where I do something else and check on it every couple of minutes. You need the temperature of the sugar mixture to reach between 234-240 degrees. Too low of a temperature & the gelatin never properly will set & will be gooey. Too high of a temperature and then they become a rock candy instead of a soft marshmallow.
Now in a large container (that will be safe with 240 degree liquids) pour in 3/4 c. of water & vanilla extract. Set the rest of the water aside for later. Slowly pour each individual gelatin container over the mixture. Set this bowl aside to let the gelatin "bloom". In a good sized saucepan add the sugar, corn syrup, salt and remaining water. Put the lid on and bring to a boil, do not stir! Once it's at a boil, remove the lid and put in your thermometer. This is the point where I do something else and check on it every couple of minutes. You need the temperature of the sugar mixture to reach between 234-240 degrees. Too low of a temperature & the gelatin never properly will set & will be gooey. Too high of a temperature and then they become a rock candy instead of a soft marshmallow.Be very careful with this step! The syrup is extremely hot!!! Once your mixture reaches the desired temperature (234-240 degrees), slowly pour it into the gelatin water you set aside earlier. If you reached the right temperature, it will bubble up a bit. Mix at a medium speed for 8-10 minutes. 
For your final step, add 2/3 c. of crushed candy canes to your fluffy, finished marshmallows. Incorporate them well, and then pour the finished marshmallows into the 9x13" sprayed pan.
For your final step, add 2/3 c. of crushed candy canes to your fluffy, finished marshmallows. Incorporate them well, and then pour the finished marshmallows into the 9x13" sprayed pan.Marshmallows will need to set for about 10-12 hours to fully set. Once they are fully set, lightly spray a cookie sheet or whatever you are using to cut your marshmallows on. I then like to use my pizza cutter to cut the pieces of marshmallow. Then I toss the marshmallows in a ziploc baggie of an equal mixture of flour & powdered sugar (usually 1/4 c. each), this helps the marshmallows not be sticky. Shake off excess powder and enjoy with a hot cup of cocoa!
You can keep your marshmallows for several weeks in a air tight container, but I've never had them last long enough to tell you just how long.
