The trickiest part of this recipe is not getting marshmallow all over your fingers when pressing them into the cake pan. Your kids will love using a bunny- or chick-shaped cookie cutter to put the finishing touches on the dish.
Yield: 10–15 marshmallows
In a small bowl, add gelatin to 3 tablespoons cold water. Whisk and allow gelatin to bloom for 15 minutes.
In a saucepan, add 1/4 cup water, sugar, salt, honey and corn syrup. Cook on low for 2 minutes and then raise to medium-high. Cook mixture until it reaches 240˚F on a candy thermometer. Shut off heat.
Add gelatin mixture to the bowl of a stand mixer fitted with a whisk attachment. Turn on low and slowly add sugar mixture to bowl. Turn speed to high and mix 10 minutes, until bright-white and opaque. Add extracts and food coloring and mix for 1 more minute, until color is well combined.
Line a 6×6 baking pan with parchment paper, and brush paper lightly with oil. Using a rubber spatula brushed with oil or flavorless cooking spray, add marshmallow mix to pan. Even out mixture and all to stand at least 12 hours.
Remove marshmallows from tray and place on a cutting board. Use bunny- or chick-shaped cookie cutters to portion marshmallows. If desired, use a thin brush dipped in blue or red food coloring to make dots for eyes, nose and mouth on the face of each marshmallow.
