Grease an 8 x 8” glass pan and then dust it with confectioners’ sugar.

In a stand mixer, combine 1⁄2 cup of cold water and the gelatin. With
the whisk attachment, mix on a low speed. Let stand.

In a medium saucepan, combine the light corn syrup, granulated
sugar, salt, and 1⁄2 cup of water. Stir and cook over medium heat until the
ingredients are dissolved (approximately 3 minutes). Raise the heat to high
and then place a candy thermometer in the pan. Stir continuously and cook
until the temperature reaches 240°F (approximately 5-8 minutes).
Immediately remove the pan from the heat.

With the stand mixer on low, slowly pour the heated sugar syrup in
with the gelatin mixture. Place the mixer on high and whip for
approximately 15 minutes, or until a thick marshmallow whip has formed.

Add the BIG PEACH LIQUEUR to the stand mixer and mix another
2-3 minutes until the marshmallow thickens a bit more.

Pour the marshmallow whip into the dusted pan. Even it out with a
spatula and add the optional sprinkles on top. Lightly dust to set with
confectioners’ sugar. Then, let it sit for 8-9 hours to dry at room
temperature.

Remove the marshmallow slab from the pan and cut into squares with
a sharp knife. Coat the squares generously with confectioners’ sugar. Plate
and enjoy!