Banana Split Marshmallows (Marsh Madness)

• 4 + 1/2 teaspoons unflavored powdered gelatin (Knox)
• 1/2 cup cold water
• 3/4 cup sugar
• 1/2 cup light corn syrup, divided
• 1/4 cup water
• pinch sea salt
• 2 teaspoons banana flavor
• For coating:
• 1 + 1/2 teaspoons confectioners' sugar
• 1 cup cornstarch or potato starch
• small jar of maraschino cherries or fresh cherries
• 1+ 1/2 cups marshmallow fluff
• 3 tablespoons canned crushed pineapple, not the juice
• 2/3 cup semi-sweet chocolate chips
• 1/3 cup heavy cream
• 1/3 cup walnuts, chopped
• rainbow jimmies

1. Lightly coat an 8-by-8 inch baking pan and a small bowl with cooking spray or butter.
2. Whisk together the gelatin and cold water in a small, microwave safe bowl and let soften for 5 minutes.
3. Stir together the sugar, ¼ cup of the corn syrup, water, and salt in a medium saucepan over medium heat. Boil, stirring occasionally, until the temperature reaches 240°F. Meanwhile, pour remaining ¼ cup corn syrup into the bowl of an electric mixer fitted with the whisk attachment. Microwave gelatin on high until completely melted, about 30 seconds. Pour it into the mixer bowl. Set the mixer speed to low and keep it running.
4. When the syrup reaches 240°F, slowly pour it into the mixer bowl. Increase the speed to medium and beat for 5 minutes. Increase to medium-high and beat for 5 more minutes. Beat on the highest setting for 1 to 2 minutes more and add in the banana flavor (or vanilla extract) and a few drops of yellow food coloring, if desired; the finished marshmallow will be fluffy and tripled in volume.
5. Pour it into the prepared pan using an offset spatula to smooth it into the corners. Sift the confectioners' sugar and cornstarch together in a large bowl. Coat the top of the marshmallows generously with the coating. Let set for at least 6 hours in a cool, dry place.
6. Use a knife to loosen the marshmallow from the edges of the pan. Invert the slab onto a coating-dusted work surface and dust it with more coating. Cut into squares using a pizza cutter or kitchen scissors coated with butter. Dip the sticky edges of the marshmallows in more coating, patting off the excess. Refrigerate for 1 hour.
7. Place the cherries in a wire strainer set over a bowl to drain.
8. Mix the marshmallow fluff with the pineapple. Refrigerate.
9. Add the chocolate to a small bowl and heat the cream to boiling; pour over top of the chocolate and stir until smooth. Allow to cool to lukewarm.
10. Place the marshmallows not touching on wire racks. Spoon about a teaspoon of ganache over top of each one. Sprinkle with walnuts. Allow to set.
11. Pipe the pineapple fluff with a piping bag fitted with a large tip or use a spoon to dollop over top of each one. Sprinkle with jimmies and place a cherry on top of each one. Refrigerate. Best eaten within a day or two.