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1
In small bowl bloom three packets of non-flavored gelatin in 1/2 cup ice-cold water. Set aside.
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2
In a medium saucepan, combine sugar, corn syrup, salt and remaining 1/2 cup water. Heat over medium high heat until it registers 240F on a candy thermometer. Stir frequently to avoid scorching.
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3
Place bloomed gelatin into the bowl of a stand mixer with the whisk attachment. On low speed, slowly pour hot syrup/sugar mixture into the stand mixer bowl allowing it to combine with gelatin. Once all ingredients are in the bowl, turn mixer onto high for 12-15 minutes allowing the mixture to whip and fluff.
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4
While the marshmallows are whipping, spray a 13x9 inch pan with non-stick spray.
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5
In a small bowl, whisk together powdered sugar and corn starch. Using about half of the mixture, coat the sprayed pan with the sugar/starch mixture. Pour any excess back into the original bowl with remaining sugar/starch. Set both aside.
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6
During the last minute of whipping the gelatin mixture, add in rum and vanilla extracts and nutmeg. Allow to whip one more minute, until extracts and nutmeg are incorporated.
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7
Once marshmallows have whipped throughly, and you've reached stiff peaks and the bowl is cooled, pour the mixture into the prepared dish. With a spatula coated in non-stick spray, spread the marshmallows evenly in the pan. Sprinkle tops of marshmallows with additional sugar/corn starch mixture until they are no longer sticky. Set aside and allow it to sit four hours, or overnight.
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8
To cut, dust a pizza cutter with remaining sugar/corn starch mixture and cut into desired marshmallow sizes. Using your fingers, coat all of the sticky sides of marshmallows with sugar/starch until they no longer sticky.
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9
Dip in white chocolate if you desire. Or sprinkle on some additional nutmeg to garnish. Devour.
