Using vegetable oil or nonstick cooking spray, grease a 9”x13” baking pan. Set pan aside.

In the bowl of a countertop mixer, whisk together the gelatin, Watermelon Kool-Aid and ½ cup of the water until fully combined. Set aside.

Place a heavy saucepan over medium heat. Add the sugar, corn syrup, salt and remaining ½ cup of water. Heat over medium-high, stirring often until mixture begins to boil. Stop stirring and insert a candy thermometer into saucepan. Continue heating (without stirring) to 240°F.

Using the whisk attachment, turn the countertop mixer on low speed and pour in the hot sugar mixture.

Increase speed to high and beat until mixture becomes thick and has doubled in size (~12-14 minutes).

Transfer the marshmallow mixture into the greased pan. Using an oiled spatula, spread the mixture out evenly in the pan. (Note: This step will be sticky!)

Let marshmallows sit uncovered for at least 4 hours or overnight.

In a medium bowl, stir together the corn starch and powdered sugar. Using a sifter, dust a large cutting board with a generous amount of the powdered sugar mixture. Turn the marshmallows out onto the cutting board. Dust the top of the marshmallows with more of the powdered sugar mixture.

Cut marshmallows into desired shapes and sizes. (Tip: Lightly brush a knife or pizza wheel with oil to help cut the marshmallows.)

Once cut, roll all sides of the marshmallows in the remaining powdered sugar mixture.

(Optional) Use a bit of food gel and a small paintbrush to paint “seeds” onto the marshmallow wedges.

Store marshmallows in an airtight container at room temperature for up to 1 week.