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1
Spray a 9-by-13-by-1-inch baking pan with cooking spray or lightly brush with canola oil.
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2
In a standing electric mixer fitted with the whisk, add 6 ounces of cold water; sprinkle with the gelatin and let stand.
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3
In a small saucepan, combine the sugar, corn syrup, honey, salt and 4 ounces of water.
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4
Cook over low heat, stirring occasionally, until the sugar is dissolved.
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5
Attach a candy thermometer to the side of the pan and bring the mixture to a boil without stirring.
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6
Boil, brushing down the sides of the pan with a wet pastry brush, until the thermometer registers 250.
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7
With the stand mixer on low speed, slowly pour in the hot sugar mixture.
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8
Once all of the sugar mixture is added, increase the speed to high and beat until thick and glossy, about 10 minutes.
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9
If using the powdered fruit, add half of it to the mixture and beat until well combined.
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10
Transfer the marshmallow to the prepared pan and use a lightly greased offset spatula to spread it in an even layer.
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11
Spray the top of the marshmallow with cooking spray and cover with a piece of parchment paper until set and firm, about 3 hours.
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12
In a medium bowl, whisk the confectioners sugar with the cornstarch and remaining powdered fruit, if using.
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13
Invert the marshmallow onto a cutting board dusted with confectioners sugar.
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14
Using a lightly greased knife, cut the marshmallow into 1 1/2- to 2-inch squares.
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15
Toss the marshmallows in the confectioners sugar mixture.
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16
Store the marshmallows in an airtight container for up to 2 weeks.
