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Grease a cookie sheet (13x18-inch) and line with parchment paper. Grease the top of the parchment paper and set aside.
In a medium saucepan with a candy thermometer attached, add the
Granulated Sugar (3 cups)
Light Corn Syrup (1 1/4 cups)
Salt (1/4 tsp)
Water (3/4 cup)
Stir over medium heat until the sugar dissolves. Then, without stirring, let come to a boil until the syrup registers at 238 degrees F (114 degrees C), or soft ball stage if you don’t have a thermometer.
Once the sugar has dissolved in the previous step, set up your standing mixer with the whisk attachment and pour
Gelatin Powder (4 packets)
Water (3/4 cup)
into the mixing bowl and let sit for a minute.
Once the sugar mixture reaches 238 degrees, turn the standing mixer on low and slowly pour hot sugar mixture into the gelatin. Continue to whisk, slowly turning up the speed until the mixture is white. Leave the mixer on high to whip for 12 minutes. Add in the
Vanilla Extract (1/2 Tbsp)
at the very end.
Immediately pour marshmallow mixture onto the prepared cookie sheet and spread to the edges. Tap against the counter a few times to remove excess bubbles and set aside, uncovered for 3 hours.
Granulated Sugar (1 1/2 cups)
Rose Pink Food Coloring (1 drop)
Sprinkle about half of the sugar onto the top of the set marshmallows and spread around the entire surface. With your desired cookie cutter, cut out your shapes then dip into the additional sugar and set aside.
Store in an airtight container or bag until ready to eat!
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