Spray your silicone mold, rubber spatula, and butter knife lightly with cooking spray. It's going to get sticky!

Pour the liqueur into your stand mixer's bowl and sprinkle in the gelatin. Allow to sit and expand for at least 10 minutes.

While the gelatin softens, clip a candy thermometer to a small, heavy-bottomed saucepan. Add the sugar, corn syrup, water, and salt. Heat over medium-high, stirring constantly until it begins to boil.

Once boiling, stop stirring and skim off any foam. Let the mixture boil until it reaches 240°F, occasionally brushing down the sides of the pan with a wet pastry brush.

When the syrup hits 240°F, turn the mixer on low and slowly drizzle the hot syrup down the side of the bowl. Once it’s all in, increase to high speed and whip for 12 minutes until thick and fluffy.

Gently remove the Peeps using the oiled butter knife. Be patient! Rushing can ruin the shape!

Roll each marshmallow in colored sanding sugar immediately after unmolding to coat evenly.