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Makes about 3 dozen
Maura Kilpatrick, from "The Art of Blending" by Lior Lev Sercarz
1 cup cold water
3 envelopes unflavored powdered gelatin
1 cup sugar
1 cup light corn syrup
1 cup mild honey
2 tablespoons Mishmish N.33 spice blend
3/4 cup cornstarch
3/4 cup confectioners' sugar, plus more for coating the marshmallows
Lightly spray a 9-by-13 inch baking pan with nonstick cooking spray. Line the pan with plastic wrap, leaving enough excess to fold over the surface of the finished marshmallows. Lightly spray the plastic as well.
Combine 1/2 cup of the cold water and gelatin in the bowl of an electric standing mixer fitted with a whisk. Let the gelatin bloom while you prepare the sugar syrup.
In a medium saucepan, combine the sugar, corn syrup, honey, and the remaining 1/2 cup of water. Stir until the sugar is dissolved. Cook the syrup over medium heat until the temperature on a candy thermometer reached 240°F.
With the mixer at low speed, slowly pour the sugar syrup into the bowl of dissolved gelatin. Increase the speed to high and beat until the mixture becomes thick, white, and fluffy, about 15 minutes. When it is thick, reduce the mixing speed and add 1 tablespoon of the Mishmish spice blend.
Lightly spray a rubber spatula with cooking spray and scoop the marshmallow mixture into the prepared pan, smoothing the surface. Cover with plastic wrap and let sit at room temperature until firm, about 3 to 4 hours.
In a bowl, whisk together the cornstarch, confectioners' sugar, and the remaining tablespoon of Mishmish.
Dust a cutting board lightly with confectioners' sugar. Invert the pan onto the board. Using a warm, wet, knife, cut the marshmallow into 1-by-1 inch squares. Toss each square in the Mishmish-confectioners' mixture. Store in an airtight container for up to a week.