Cocoa-Cinnamon Marshmallows

Spray a 13 by 9-inch baking pan with nonstick cooking spray. Whisk together the powdered sugar and cornstarch in a small bowl and set aside.

Combine the gelatin and 1 cup of water in the bowl of an electric mixer fitted with the whisk attachment and whisk just until combined. Combine the corn syrup, honey, granulated sugar, and remaining 1/3 cup of water in a medium saucepan over medium-high heat. Bring to a boil and cook for 6 to 8 minutes, until a candy thermometer registers 245°F. Remove from the heat and let the syrup cool to 225°F. With the mixer on low speed, slowly add the syrup to the gelatin mixture, blending until fully incorporated. Increase the mixer speed to medium-high and beat for about 6 minutes, until the mixture begins to cool. Add the vanilla extract and salt and mix for another 15 minutes, until the mixture is thick, smooth, and glossy. Mix in the cocoa powder and cinnamon to combine.

Pour the mixture into the prepared pan and smooth the top. Let stand at room temperature for 2 to 3 hours, until set.

Sift half of the powdered sugar mixture onto a clean work surface. Invert the marshmallows onto the work surface and sift more of the powdered sugar mixture over the top of the marshmallows. Using a sharp knife, cut the marshmallows into 48 squares and toss the marshmallows in the remaining powdered sugar mixture. Store in an airtight container at room temperature for up to 1 week.