1-Line a 9×9-inch baking dish with plastic wrap and spray with non-stick cooking spray. Spray another piece of plastic wrap to cover the top and set aside.

2-In the bowl of a stand mixer with the whisk attachment, combine ½ cup water, ½ cup strawberry powder, and gelatin. Whisk to combine and scrape down the sides of the bowl.

3-In a saucepan, mix the remaining ¼ cup water, corn syrup, and granulated sugar. Bring to a hard boil over medium heat and boil for 1 minute.

4-With the mixer on low, carefully pour the hot sugar mixture into the gelatin mixture. Gradually increase mixer speed to high and beat for 12 minutes until fluffy and stiff peaks form.

5-Add vanilla extract and beat until just combined.

6-Pour marshmallow mixture into the prepared dish, smooth the top with a greased spatula, cover with sprayed plastic wrap, and let rest at room temperature for 8 hours or overnight.

7-Mix remaining strawberry powder, cornstarch, and confectioners’ sugar in a shallow dish for coating.

8-Spray scissors, knife, or cookie cutters with nonstick spray. Cut marshmallows into desired shapes (1-inch squares or hearts) and dredge lightly in the coating mixture.

9-Store marshmallows in an airtight container at room temperature for 3-4 weeks.