Plain, Mango or Raspberry Marshmallows

Directions

1. 1
   Spray a 9-by-13-by-1-inch baking pan with cooking spray or lightly brush with canola oil.
2. 2
   In a standing electric mixer fitted with the whisk, add 6 ounces of cold water; sprinkle with the gelatin and let stand.
3. 3
   In a small saucepan, combine the sugar, corn syrup, honey, salt and 4 ounces of water.
4. 4
   Cook over low heat, stirring occasionally, until the sugar is dissolved.
5. 5
   Attach a candy thermometer to the side of the pan and bring the mixture to a boil without stirring.
6. 6
   Boil, brushing down the sides of the pan with a wet pastry brush, until the thermometer registers 250.
7. 7
   With the stand mixer on low speed, slowly pour in the hot sugar mixture.
8. 8
   Once all of the sugar mixture is added, increase the speed to high and beat until thick and glossy, about 10 minutes.
9. 9
   If using the powdered fruit, add half of it to the mixture and beat until well combined.
10. 10
    Transfer the marshmallow to the prepared pan and use a lightly greased offset spatula to spread it in an even layer.
11. 11
    Spray the top of the marshmallow with cooking spray and cover with a piece of parchment paper until set and firm, about 3 hours.
12. 12
    In a medium bowl, whisk the confectioners sugar with the cornstarch and remaining powdered fruit, if using.
13. 13
    Invert the marshmallow onto a cutting board dusted with confectioners sugar.
14. 14
    Using a lightly greased knife, cut the marshmallow into 1 1/2- to 2-inch squares.
15. 15
    Toss the marshmallows in the confectioners sugar mixture.
16. 16
    Store the marshmallows in an airtight container for up to 2 weeks.