1. Combine 1/3 cup water + gelatin powder in small bowl, set aside.

2. In small pot, combine sugars, corn syrup + 1/2 cup water. Stir over med/high heat and bring to a boil, then reduce to med/low and track temperature with a thermometer.

3.Once mixture hits 200°, start whipping egg whites to soft peaks.

4. When sugar mixture reaches 240⁰ F, remove from heat and slowly pour into whipped egg whites while mixer is on high speed.

5. Place gelatin mixture into the hot pot that sugar was in, stir until melted then add to the whipping marshmallow.

6. Continue mixing on high speed until bowl is barely warm. The Marshmallow will be thick, fluffy, glossy + stiff.

7. Add Marshmallow to piping bag for Cookie filling or Scrape the marshmallow base into a greased pan using a greased spatula. Spread the marshmallow evenly in the pan.

8. Dust Powdered Sugar over the top of the marshmallow and allow to set for at least 6 hours in the Refrigerator.

9. Turn the set marshmallow out onto counter dusted with powdered sugar. Cut marshmallows with an oiled knife and toss marshmallow in powdered sugar.

10. Dip in Chocolate, Sprinkle with Mazapan or Coconut (if desired)

11. Store in an air-tight container.

*If using as Cookie filling, use immediately and don't store in a piping bag. Once it sets it won't pipe.

Enjoy!