Line a small pan (even a bread pan would work) with aluminum foil, making sure the foil extends over the edges of the pan. Lightly brush the foil with coconut oil.
In a large bowl, combine ½ cup water with the Gelatin; set aside.
And In a medium-large pan, combine the other ½ c. water and sugar over medium heat. Stir occasionally, and bring the mixture to a boil for about 2 minutes.
Pour sugar mixture into gelatin, and whisk together by hand. Chill in the fridge for 10 minutes.
Take mixture out, and beat it at highest speed with a hand electric mixer (or whisk in a KitchenAid mixer) for 5 minutes. Add in extracts, and beat for another minute. (At this point, the mixture is very thick. You want this.)
Pour the mixture into your prepared pan. Cover and chill for about 4 hours.
Notes
Once chilled, the top of your mixture could look lumpy and bumpy. That is okay. The rest of the marshmallow will look smooth. I just used a small knife and cut the very top layer off.
Recipe by A Gutsy Girl® at https://agutsygirl.com/2014/12/12/vanilla-mint-mini-marshmallows/