Coat an 8" x 8" pan with cooking spray. In a small measuring cup, place cold water and 1 tbsp rum. Sprinkle in gelatin and whisk to combine. Set it aside to “bloom” for ten minutes. It will get thick and look cloudy.

Combine all syrup ingredients, except extracts, in a medium saucepan and bring to a boil, stirring occasionally, and fit with a candy thermometer. Keep an eye and remove from heat at 242°F. Set aside while you microwave the gelatin mixture for about 30 seconds, until melted. Pour this into the bowl of a stand mixer fitted with a whisk attachment. At low speed, slowly drizzle in hot syrup. Increase speed to medium and beat for 5 min., then on high for another 5 min. – adding extracts and beating again for a minute. It should be light and fluffy, doubled in size. Transfer to prepared pan and smooth with a greased offset spatula.

Mix together coating ingredients and sift a little over top. Leave at room temp. overnight to set (or 6-8 hours). Don’t refrigerate or set in a hot or damp place. When set, pry marshmallow from pan with an offset spatula or butter knife, set it on coating-dusted parchment and cut into 36 squares – dipping a sharp knife in hot water and wiping between cuts. Immediately toss squares in coating mixture to seal sticky edges. Store between layers of parchment in airtight container at room temp., or place in paper candy cups. Makes 36 squares.