- 2 ½ tsp powdered gelatin
- 1/3 cup cold water
- 1 cup sugar
- ¼ cup cold water
- 1 tsp vanilla extract
- red and black food colouring
- cooking spray
- ¼ cup corn starch
- ¼ cup confectioner’s sugar
- Pour 1/3 cup of cold water into the bowl of an electric mixer and sprinkle the powdered gelatin on top. Let sit for 5 minutes.
- Place the sugar and ¼ cup cold water in a small pot and set to medium-high heat. Stir until the sugar has melted.
- Attach a candy thermometer to the pot and boil the sugar until it reaches 238F. Brush the sides of the pot with a wet pastry brush if sugar crystals stick to the sides. Remove the pot from the heat and stir until the sugar stops boiling. Add the vanilla extract and mix until combined.
- Add the hot sugar to the gelatin and stir the mixture by hand whisking for a few minutes to slightly cool. Then beat with an electric mixer on medium-high speed for 8-10 minutes, until soft peaks form. Place ½ cup of marshmallow into a piping bag fitted with a small, round piping tip. Place 1 cup marshmallow into a bowl and dye it black. Place this into a piping bag fitted with a small, round piping tip. Dye the remaining marshmallow red.
- Line a 9×9 inch baking pan with parchment paper and spray with cooking spray. Pour the red marshmallow into the pan and smooth the surface. Working quickly, pipe a plaid pattern with the white and black marshmallow. Allow the marshmallow to stiffen at room temperature for 6 hours, or overnight, until firm to the touch.
- Combine the confectioner’s sugar and corn starch in a bowl and place in a mesh sieve. Dust over the surface of the marshmallow. Remove the marshmallow from the pan, and cut into squares with a sharp knife. Dust the other sides of the marshmallow with the confectioner’s sugar mixture. Bounce the marshmallows in a mesh sieve several times to remove any excess sugar mixture.
- Serve with hot chocolate and enjoy! To store, place in an airtight container with wax paper between each layer. These are best consumed within 24 hours.