1. Add cold water to a small sauce pan.  Sprinkle in the gelatin powder and let sit for 2-5 minutes
2. While gelatin is (setting) blooming, in the bowl of a stand mixer, place corn syrup, red food coloring and rose water and set aside
3. Once the gelatin has set (bloomed), stir sugar into the gelatin
4. Place on stovetop over low heat (do not boil), and heat just until sugar is completely dissolved and does not feel gritty to the touch
5. Add dissolved sugar and gelatin to the corn syrup/food coloring/rose water and whip on high speed until mixture is completely cooled, about 2-5 minutes.
6. While the marshmallows are whipping, prepare 2 parchment-lined baking sheets by spraying with nonstick spray, then wipe off excess with a paper towel.  Fit a large disposable piping bag with a ½" round tip
7. Working quickly, place half of the marshmallow batter into the piping bag. Keep the remaining mixture on the mixer on low speed while you are piping the first half.  Pipe heart shapes, by making two adjoining comma shapes, on the prepared baking sheets
8. Mix the cornstarch and powdered sugar in a bowl and sift generously over the entire surface of each marshmallow. Allow to sit at room temperature for at least 2 hours and up to overnight
9. Peel the marshmallows from the paper and shake off excess coating in a large sieve. Serve and enjoy!

For Square-Shaped Marshmallows

1. Spread all of the marshmallow batter onto a sprayed, parchment-lined, 8" x 8” pan.  Allow to set for the same amount of time (at least 2 hours or up to overnight)
2. Cut into 1” squares using a knife that has been dipped in hot water and wiped dry
3. Toss squares in the powdered sugar mixture, shaking off excess