I have made this recipe many times before. I have used other colors of food coloring. I have to make lots when any of my brothers are home. They never do wait for it to fully set before they set, but its ok just as long as they are full.
First using a pastry brush,coat a 13x9 inch glass baking dish with oil. Then line dish with parchment paper. Make sure paper covers sides of the dish. Then brush the paper with oil.
Next pour 1/2 cup of the water into a large bowl. Then sprinkle the geltain over the water & let stand for about 5 mins to soften.
Next in a 2 quart saucepan mixthe remaming 1/2 cup water,sugar,cherry jam, syrup & salt together. Heat over high heat, make sure to stir frequently. Then boil without stirring until mixture reaches 240F (soft-ball stage) on the candy/deep fry thermometer or until small amount of mixture drops into the cup of very cold water forms a ball that holds the shape but is pilble.
Then carefully pour the cherry mixture into a large bowl. Then mix with a eletric mixer with the whisk attachment on low speed until mixture is slightly cooled. Then gradually increase the speed tomedium-high speed. Beat for about 20 to 30 mins or until mixture is completely cool & peaks form.
Next pour the mixture into the baking dish. Then sprinkle a few drops of the food coloring on top & use a sharpe knife to make the swirl the color into mixture. Do not over swirl. Then let stand uncovered for about 4 hours or until firm.
Then sprinkle a cutting board or your work space with about 1 Tbsp. ofthe powdered sugar. Then carefully invert the baking dish carefully onto the board to remove from pan. Using a well oiled knife cut the marshmallows into 1 1/2 inch squares. Then in a medium bowl of powdered sugar lightly toss the mellows to coat. Then shake off the excess sugar. Store in a airtight container at room temperature for up to 3 weeks.