Step 1

This recipe is easier with a stand mixer, but you can do it with a hand mixer. You can use an 8x8 pan for thicker marshmallows or a 9x13 for thinner. We split the difference and used an 8x

Step 3

Place water in mixing bowl with the whisk attachment.

Step 5

Sprinkle gelatin on top. Let bloom while you are doing the next steps.

Step 7

Spray sides and bottom of pan with cooking spray.

Step 9

In a small bowl, combine powdered sugar and cornstarch.

Step 11

Coat the greased pan with the sugar/cornstarch mixture, making sure to cover the sides and bottom. Don't use it all, set the extra aside for later.

Step 13

In a small saucepan, mix together 1 Tbsp cherry liqueur, sugar, corn syrup, water and salt.

Step 15

Stir continuously, making sure to not boil over, until the mixture reaches 238°.

Step 17

Add the remaining cherry liqueur and the amaretto into the mixing bowl with the gelatin.

Step 19

Then slowly add the sugar syrup.

Step 21

Once gelatin is dissolved, set mixer on high, whip for at least 15 minutes, but this could take as much as

Step 23

The mixture is ready once it has doubled in size and is thick enough to have peaks in the batter.

Step 25

Pour mixture into the prepared pan.

Step 27

Use a greased spatula to smooth the top if desired.

Step 29

Dust the top with more sugar/cornstarch mixture.

Step 31

Let the marshmallows sit at least 8 hours, or overnight, uncovered in the pan.

Step 33

When ready to cut, dust a pizza cutter or sharp knife with more sugar/cornstarch.

Step 35

Then slice to the size you want. Remove marshmallows from the pan and toss in the last of the sugar/cornstarch mixture so the sides aren't sticky.

Step 37

Store in an airtight container.