Strawberry Marshmallows

Grease an 8" x 8" baking pan, line bottom and sides with parchment paper, and grease paper. Grease a rubber spatula; set aside.

Combine sugar, syrup, honey, and 1⁄2 cup water in a 2–qt. saucepan over medium-high heat. Bring to a simmer; cook, without stirring, until syrup reaches 250° on a candy thermometer. Remove from heat; let cool to 220°.

Meanwhile, bring 1⁄2 cup water to a boil in a small saucepan. Place bowl of gelatin over boiling water; whisk until gelatin becomes liquid. Transfer to the bowl of a stand mixer fitted with a whisk; add food coloring. Add cooled sugar syrup to gelatin; whisk on high speed until mixture holds stiff peaks, 5–6 minutes. In a small bowl, toss together strawberries and 1 tbsp. cornstarch; add to marshmallow mixture; mix to incorporate. Pour mixture into prepared pan; smooth top with oiled spatula; let cool until set, 5–6 hours.

Combine remaining cornstarch and confectioners' sugar in a bowl and transfer to a strainer; dust work surface with mixture. Slide a knife around edge of pan to release marshmallows; remove from pan. Dust cornstarch mixture over top. Using a slicing knife dusted with cornstarch mixture, cut marshmallows into forty 1 1⁄2" squares. Toss marshmallows with remaining cornstarch mixture.