Easter Decorated Marshmallow
Whisk together 1/2 cup cold water and gelatin in the bowl of your electric mixer. Allow to sit for 15-20 minutes.Combine honey, 1/2 cup water and salt in a saucepan over low heat. Stir until the dissolved.Increase the heat to high and cook without stirring until the temperature reaches about 240º (honestly I didn't check the temp just made sure it was super hot). Immediately remove the pan from the heat.Turn your stand mixer to low. Using the whisk attachment, slowly pour the hot honey mixture into the softened gelatin. Once combined, increase the speed to high and beat for about 15-20 minutes. Add in vanilla extract during the last 2 minutes of whisking.Line a 9x13 inch baking dish or jelly roll pan with parchment paper. Pour marshmallow mixture into pan and smooth out flat. Let sit for at least 4 hours to 24 hours. Before cutting out with cookie cutters, sprinkle the marshmallow top liberally with powdered sugar and cornstarch and rub until covered. Turn out onto a cutting board, peel off the parchment paper, and sprinkle cornstarch and powdered sugar mixture on top and rubbing it until the whole surface is covered.Use cookie cutters (like this one) to cut them out and then decorate.Use natural food colors, jam, cooked blueberries, maybe tumeric (who knows if this actually works? Not me!) to decorate.
I would eat the decorated marshmallows within 24 hours.
Lightly cover and keep marshmallows up to 1-2 weeks. Or put them in the freezer for a few months.
Leave out the powdered sugar and just use cornstarch if you are avoiding all refined sugar