When I make peppermint marshamallow, I grease a glass pan with a light coating of vegetable shortening, Crisco. I then sprinkle a mixture of 1/2 cornstarch and 1/2 powdered sugar over the bottom of the pan. I use this mixture liberally on top of the marshmallow mixture as well. I usually leave the marshmallow to dry overnight. I slip a bread knife around the edges to loosen it, before I lift it from one end and peel it away from the pan. Before I cut the marshmallow, I sprinkle it again with this mixture. As I cut it into pieces, I sprinkle it as needed to keep them from sticking together. I hope that this information helps, as these marshmallows are truly amazing!

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