2/3 cup cold water
2 envelopes unflavored gelatin (.5 oz.)
1 ½ cups sugar
2/3 cup light corn syrup
1/8 teaspoon salt
1/2 teaspoon vanilla extract
¾ teaspoon lavender extract
Violet gel food coloring
Confectioners sugar for dusting
Coat a 9x13” pan with vegetable spray and line with parchment then spray parchment as well. Pour water into a bowl and sprinkle with gelatin. Let stand about 5 minutes, until softened.
Combine sugar, corn syrup, salt and water in a saucepan. Cover and bring to a boil. Remove lid, cook, swirling pan occasionally, until syrup reaches 238 degrees (soft ball stage), about 10 minutes. Remove from heat.
In a stand mixer on low, beat gelatin and slowly pour the syrup in a steady stream down the side of the bowl (so that the sticky 238 degree liquid will not splash anyone). Gradually raise speed to high. Beat until mixture is thick and white, and has almost tripled in volume, about 12 minutes. Add vanilla and lavender extract and coloring, beat 30 more seconds.
Pour mixture into prepared pan and smooth top with offset spatula. Let stand at room temp, uncovered, until firm, at least 3 hours.
Dust top of marshmallows with confectioners sugar. Spray heart shaped cutter with vegetable spray and cut out marshmallows, dusting with confectioners sugar after. Let stand again for another couple hours.