القشطلية

Line a small tray with parchment paper.

Mix the powdered sugar and cornstarch, then use the mixture to coat the bottom and sides of the tray.

Place the gelatin in a bowl, pour 1/3 cup of water over it, and stir until fully absorbed. Let it sit for 5 minutes.

In a saucepan, add 1/3 cup water and glucose syrup (or substitute), and stir lightly just to loosen it.

Add the sugar and a tiny pinch of salt. Do not stir again to avoid crystallization. Let it cook over medium heat until the sugar dissolves completely and starts boiling.

Once it starts boiling, time it for exactly 2 minutes, then remove it from the heat.

Pour the hot syrup immediately over the gelatin and add the vanilla.

Beat the mixture with an electric hand mixer for 8 to 9 minutes, until it becomes pale, thick, and fluffy like whipped cream.

Pour the mixture into the prepared tray and smooth the surface.

Sprinkle the top with shredded coconut and add the candied fruit if desired.

Let it rest at room temperature for at least 6 hours (or overnight) until fully set.

Once set, remove it from the tray and peel off the parchment paper. If the sides stick, gently loosen them.

Dust a cutting board with a little powdered sugar and cornstarch. Place the marshmallow on it, then cut it with a greased knife or scissors dusted with starch into your preferred size.