Delicious and light with a sweet hint of desert pear flavor.
Combine the gelatin with 1/2 cup of the Desert Pear Soda in the bowl of a stand mixer. Have the whisk attachment standing by.
Combine the remaining 1/2 Desert Pear Soda, the granulated sugar, and corn syrup saucepan. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. When the mixture reaches this temperature, immediately remove from the heat.
Turn the mixer fitted with the whisk attachment to low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla and optional tequila during the last minute of whipping. While the mixture is whipping prepare the pan.
Lightly spray a baking pan with nonstick cooking spray. Dust with 1/4 of the powdered sugar. When ready, pour the mixture into the prepared pan. Refrigerate until set.
Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel. Dust all sides of each marshmallow with the remaining powdered sugar.
Adapted from Alton Brown's Recipe