Apple Pie Moonshine Marshmallows

3 3/4 teaspoons gelatin

1/3 cup water

3 tablespoons moonshine

3/4 cup sugar

1/4 cup plus two tablespoons light corn syrup

1 pinch salt

1 teaspoon cinnamon

1/4 cup cornstarch

1/4 cup confectionary sugar

Pour 1/3 cup water into bowl and sprinkle gelatin over top. Let stand 5 to 10 minutes. If there are still dry spots on top, add a few drops of moonshine.

Spray a 9x9 baking pan with non stick cooking spray or line with parchment paper.

Add sugar, corn syrup, 2 tablespoons water and 1 tablespoon moonshine to small sauce pan set over medium-high heat. Stir occasionally at the beginning of cooking. Once combined, do not stir. Heat to 240 degrees (use a candy thermometer to check temperature).

In the bowl of a stand mixer (using whip attachment) add softened gelatin and 2 tablespoons moonshine.

With mixer turned off, add hot sugar mixture. Start mixer at low speed for 30 seconds gradually increasing speed to high. Beat at high speed 10-12 minutes, or until mixture is smooth and holds medium peaks. Add cinnamon towards end of mixing cycle.

Transfer mixture to pan and (quickly) smooth with a greased offset spatula (use non stick cooking spray).

Let stand at room temperature at least 3 hours, or preferably overnight.

Sift together cornstarch and confectionary sugar and dust marshmallows to prevent sticking. Cut into 1 inch squares, dusting as often as necessary.