Special equipment: 8 by 8-inch pan
Combine the sugar, water, and corn syrup in a saucepan fitted with a candy thermometer. Bring to a boil and cook to "soft ball" stage, about 235 degrees F.
Meanwhile, in a standing mixer fitted with the whisk attachment, whip the egg whites until soft peaks form.
In a small bowl, sprinkle the gelatin over the 2 tablespoons water and let dissolve.
When the syrup reaches 235 degrees F, remove it from the heat, add the gelatin, and mix. Pour the syrup into the whipped egg whites. Add the vanilla and continue whipping until stiff. Add the powdered dried raspberries to turn it pink.
Spread the mixture onto a parchment-lined 8-inch square cake pan that's been lightly dusted with cornstarch. The parchment paper should come all the way up the sides of the pan. The marshmallow layer should be about 1-inch thick. Let cool, then cut into 1-inch squares, dipping your knife in cornstarch, if necessary, and toss in cornstarch lightly to keep them from sticking to each other. Skewer them and dip into your favorite dessert fondue.
Buy dehydrated raspberries in the grocery store and grind them to a powder in a blender or a spice grinder.
Recipe courtesy of Gale Gand