Mix the gelatin with half of the water in the bowl of a stand mixer and set aside.

Next, to create the hot sugar mixture.  Mix together the sugar, corn syrup, salt and the rest of the water in a small saucepan.  Cook over medium heat for about 12-14 minutes or until it registers 240 degrees.

This is the magic part!  Turn your mixer on low and slowly (and carefully) pour the hot sugar mixture down the side of the bowl.  Now turn the mixer to high and let ‘er rip for about 10 minutes, or until the mixture is thick and fluffy.

Meanwhile, prepare your pan.  Grease a 9” by 13” pan with vegetable shortening and dust with powdered sugar, making sure all sides are covered. This will help prevent the marshmallow fluff from sticking when you’re ready to cut it into shapes.   Trust me, it can be a sticky mess.

At this point add your flavorings and coloring.  I chose vanilla extract, but you could also use cinnamon or citrus zest.  I chose orange for half of my marshmallows to make jack-o-lanterns.  Whip the marshmallow fluff another minute to incorporate everything.

Pour the fluff into your prepared pan and let it sit to cool at room temp uncovered for 2 hours.

Now comes the fun part, cutting them into shapes!  I cut into pumpkin and ghost shaped marshmallows. Be sure and grease whatever you’re using to cut the marshmallows to prevent sticking. Here’s your chance to be creative; I used black frosting to pipe the details.

Whisk together the milk, cocoa and sugar in a small saucepan.  Cook the mixture over medium heat until it starts to bubble.

Take the cocoa off the heat and stir in the cinnamon whiskey and orange liqueur. You can use the mini bottle versions if you don’t want to buy full-sized bottles.

Pour the cocoa into two large or three smaller mugs and top with your decorated marshmallows or whipped cream.