Marshmallows

6 oz. cold water
3 envelopes plain gelatin (1/4 oz each)
1 1/2 c. sugar
6 oz. light corn syrup
2 oz. honey
4 oz. water
4 oz. freeze dried fruit powder, optional (mango or raspberry is best)
3 oz. confectioners sugar
2 oz. cornstarch

Place water in stand mixer with whisk attachment. Sprinkle dry gelatin in and let it stand 10 minutes. Combine sugar, corn syrup, honey, salt and 4 oz water in saucepan over low heat. Stir occasionally til sugar is dissolved. Attach candy thermometer to side of pan. Bring to a boil. Do Not Stir. Brush down the sides of the pan with a wet pastry brush, until thermometer registers 250 degrees. With the stand mixer on low speed, slowly add the hot mixture to gelatin mixture. Increase speed to high and beat until mixture is thick and shiny, about 10 minutes. Scrape into sprayed 9x13 baking pan. Using a lightly sprayed spatula, spread marshmallow mixture in an even layer. Spray the surface of the marshmallows. Cover with sheet of parchment paper. Let stand 3 hours until firm. 1/2 powdered fruit may be added to mixture before pouring in pan. Beat well to combine. Add remaining half to confectioners sugar mixture. Use a lightly sprayed knife or kitchen scissors to cut into 1 1/2 " strips. Cut each strip into 1 1/2" squares. Toss in confectioners sugar mixture to coat. Store in airtight container up to 2 weeks.

I have not made these (yet), but know I someone who has and they were delicious.