- Combine cornstarch and powdered sugar in a small bowl. Lightly coat 8×8-inch No-Bake Collapsible pan with non-stick cooking spray. Dust base and sides of pan with 2 tablespoons cornstarch mixture; set aside. In a 2.5-quart saucepan, add corn syrup, brown sugar, 1/2 cup water and honey. Mix to combine. Bring to boiling over high heat. Cook, without stirring (syrup mixture will bubble and foam), until a candy thermometer registers 245°F when dipped into syrup.
- Meanwhile, place 3/4 cup cold water in the bowl of an electric stand mixer fitted with a whisk; sprinkle gelatin over top; let stand to bloom while syrup is cooking.
- Slowly pour cooked syrup over bloomed gelatin. Gradually increase mixer speed to high, whipping 6 to 8 minutes or until mixture is thick and fluffy. Add maple extract; whip for 1 minute to incorporate. Remove bowl from mixer; fold in bacon. Pour marshmallow mixture into prepared pan. Using an offset spatula spread evenly, smoothing top. Dust 2 tablespoons of cornstarch mixture on top; use Dusting Brush to smooth and evenly coat. Let set, uncovered, for 1 to 3 hours until firm.
- Fold down sides of Collapsible Pan. Lightly coat Perforated Cutting Wheel with non-stick cooking spray; dust with cornstarch mixture. Cut into 2-inch squares. Press cut edges in cornstarch mixture to prevent sticking. Discard remaining cornstarch mixture. Store covered, at room temperature until ready to serve.
*Note: This is a modified version of our Basic Homemade Vanilla Marshmallow recipe.