yield: 9x13 pan
1/2 cup water
3/4 oz unflavored gelatin
61 g cornstarch
50 g powdered sugar
402 g granulated sugar
5 oz evaporated milk
1/3 cup Fireball whisky
1/8 tsp salt
1 tbsp cinnamon hard candy pulverized (red hots or the cinnamon decors in baking aisle)
3 drop red + 2 drop yellow food coloring
Pour water in the bowl of a stand mixer (with whisk attachment) and sprinkle gelatin on top. Make sure all gelatin has been moistened so that there is no longer any white powder. Set aside (so gelatin can bloom) while completing the next steps.
Spray the bottom and sides of a 9x13 pan with cooking spray. In a small bowl, mix together powdered sugar and cornstarch. Coat greased pan with sugar/cornstarch mix, thoroughly covering the bottoms and sides. Pro tip: place pan in the sink and use a sifter to evenly coat the pan. Do not use all of the sugar/cornstarch mix for this step. Set remaining powder/cornstarch aside for now.
In a large saucepan, add ingredients in this order: salt, evaporated milk, Fireball whisky, then sugar. Without mixing, warm saucepan over medium heat. Bring mixture to a gentle boil. Immediately add a candy thermometer and watch the temperature, reducing heat to control boiling if necessary. You want the temperature to get as close to 240 F as possible. You may need to lower the heat for a bit until it's not boiling as furiously and then bring the heat back up to hit 240F.
Slowly pour the hot sugar mixture in with the gelatin. Begin to whisk on low, breaking up the gelatin and incorporating it with the warm sugar. Once gelatin has dissolved, add food coloring and pulverized cinnamon candy then set the mixer speed to high and beat for 15 minutes. Mixture is ready once it has turned a solid color, has doubled in size, and is thick enough to cause lasting ripples and waves in the batter.
Pour fluffed marshmallow mix into the prepared pan. Used a greased spatula to help smooth out the top, if needed. Finish off by dusting the top with more sugar/cornstarch mix.
Let marshmallows set for 8 hours (or ideally overnight) uncovered in the pan. When ready to cut, dust a pizza cutter or sharp knife with more sugar/cornstarch mix, then slice marshmallows to desired size. Remove marshmallows and toss them in the last of the sugar/cornstarch mix so that the sides are no longer tacky.
Store marshmallows in an airtight container for up to 2 weeks.
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