Instructions

1. Read all of the recipe notes in the above post!
2. Greast an 8×7 inch pan and a rubber spatula, set aside.
3. Taking a heavy bottomed medium saucepan add the sugar syrup ingredients, cover with tight fitting lid and heat over medium heat for 5 minutes.  Remove lid and check for stray sugar particles on sides of saucepan.  Remove if necessary.  Continue heating to 238^°F.
4. While sugar syrup is heating, dissolve 1 envelope of gelatin in 3 tbsp of hot water.  Add to stand mixer bowl and begin whipping on low.
5. Once sugar mixture has reached its temp, carefully pour 1/3 of the mixture into the bowl between the running whisk and the side of the bowl.  Add a pinch of salt and then increase mixer speed up to high.  Mix approximately 5 minutes.  Once you see soft peaks add red coloring and raspberry extract.  The texture may look like it has fallen some, this is very normal will stiffen back up.  Continue whipping until your mallow resembles stiff peaks.
6. Remove from mixer bowl and spread into greased pan.
7. Return sugar mixture to heat and bring back up to temp.  While sugar syrup is heating, dissolve 1 envelope of gelatin in 3 tbsp of hot water.  Add to stand mixer bowl and begin whipping on low.
8. Once sugar mixture has reached its temp, carefully pour 1/2 of the mixture in the bowl between the running whisk and the side of the bowl.  Add a pinch of salt and then increase mixer speed up to high.  Mix approximately 5 minutes.  Once you see soft peaks add vanilla extract.  Continue whipping until your mallow resembles stiff peaks.
9. Remove from bowl and spread on top of the red layer of marshmallows.
10. Return sugar mixture to heat and bring back up to temp.  While sugar syrup is heating, dissolve 1 envelope of gelatin in 3 tbsp of hot water.  Add to stand mixer bowl and begin whipping on low.
11. Once sugar mixture has reached its temp, carefully pour remaining mixture into the bowl between the running whisk and the side of the bowl.  Add a pinch of salt and then increase mixer speed up to high.  Mix approximately 5 minutes.  Once you see soft peaks add blue coloring and blueberry flavoring.  Continue whipping until your mallow resembles stiff peaks.
12. Remove from bowl and spread on top of the white layer of marshmallows.
13. Cover marshmallows with plastic wrap or tight-fitting lid and let set for 6 hours or overnight.
14. Once fully set, sprinkle dusting powder on cutting surface.  Lift mallows out of the pan and sprinkle more dusting powder on the top.  Take a greased pizza cutter and begin cutting to desired size.  As you cut continue dusting all the sides of each mallow, so they won’t stick together.
15. Store marshmallows in a mason jar or container with a tight-fitting lid at room temp out of direct sunlight.