Directions

1. 1

   Prepare a 13x9x1 inch metal baking pan by lightly spraying with non-stick cooking spray. Dust the bottom and all sides generously with confectioners sugar. In the bowl of a stand mixer fitted with a whisk attachment, pour the cold water and sprinkle the gelatin evenly over the surface—allow to sit for a moment to bloom.

2. 2

   In a heavy 2 or 3 quart saucepan, combine the granulated sugar, corn syrup, ½ cup Luxardo maraschino liqueur, and salt. Place over low heat and stir gently with a wooden spoon until the sugar dissolves completely.

3. 3

   Increase the heat to medium-high and bring the mixture to a boil. Do not stir once it begins to boil. Continue cooking until a candy thermometer reads exactly 240 degrees Fahrenheit.

4. 4

   Immediately remove the saucepan from heat and carefully pour the hot syrup over the bloomed gelatin in the stand mixer bowl. Starting at low speed, gradually increase to high speed and beat for 6 to 10 minutes, until the mixture has tripled in volume and becomes pale and fluffy.

5. 5

   In a separate bowl, beat the egg whites with a hand mixer fitted with a whisk attachment until stiff peaks form. Add the vanilla extract and the remaining 3 tablespoons of Luxardo liqueur to the egg whites, then fold this mixture gently into the marshmallow until just combined. Stir in the grenadine to create a subtle cherry hue throughout.

6. 6

   Pour the marshmallow mixture into the prepared pan and spread evenly. Dust the top generously with additional sifted confectioners sugar. Allow the marshmallow to set at room temperature for at least 3 hours or overnight until completely firm.

7. 7

   Once set, carefully run a thin knife along all four sides of the pan to loosen the marshmallow. Place a large cutting board on top of the pan and invert together, then carefully lift away the pan. The marshmallow block should release onto the board.

8. 8

   Dip a 2-inch fluted biscuit cutter into confectioners sugar, then use it to cut out circular marshmallow pieces. Push each marshmallow out of the cutter and roll thoroughly in confectioners sugar to coat all sides. Repeat until the entire slab has been cut into pieces.

9. 9

   Insert a lollipop stick into the flat bottom of each marshmallow piece, pushing it gently until secure.

10. 10

    Place the bittersweet chocolate chips in a microwave-safe bowl and melt at 50% power in 30-second intervals, stirring between each interval, until completely smooth and melted. Dip each marshmallow pop into the melted chocolate, coating the marshmallow portion while leaving the stick clear. Allow the chocolate coating to set at room temperature for several hours before serving.