Spiced Rum Marshmallows

Brush a 9-inch x 13-inch glass baking pan with oil. Sprinkle an even layer of the powdered sugar coating evenly over the oil. This will help so the marshmallows do not stick to the pan. Keep the leftover powdered sugar coating for rolling cut marshmallows in.

In the bowl of a stand mixer, affixed with the whisk attachment, add 1/2 cup cool water and three envelopes of gelatin. Mix until ingredients are combined.

In a medium sized pot, on the stove top over medium heat, add the sugar, corn syrup, salt and remaining 1/2 cup of water. Stir ingredients until the sugar has dissolved. Change the heat to high and cook the mixture, WITHOUT STIRRING, until the mixture reaches 240-degrees (Fahrenheit) on a candy thermometer.

Remove the pot from the stove and set the stand mixer to low speed and slowly pour the sugar mixture into the softened gelatin. Increase the speed to high and whip the mixture. About three minutes into mixing, stop the mixer and add the vanilla extract, rum extract and spices . Continue mixing on high until the mixture is lukewarm and thick and fluffy. Process may take an additional 3-10 minutes of whipping.

Pour marshmallow mixture into prepared pan, in an even layer. Mix together the cinnamon-sugar topping and evenly sprinkle the mixture evenly over the top of the marshmallows. Let marshmallows set for several hours, or overnight, before cutting.

To cut marshmallows, grease a sharp knife, and cut into desired sized squares. Roll the sides and bottom of each cut marshmallow in the powdered sugar coating.