1. In stand mixer bowl outfitted with whisk attachment, combine ½ cup ice water with 3 packages of unflavored gelatin. Allow to bloom for 5 minutes.
2. In large saucepan, combine sugar, corn syrup, salt, rum extract, vanilla, nutmeg, cloves, and cinnamon and remaining ½ cup water. Whisk together.
3. Turn on heat to medium high and using a candy thermometer whisk sugar/corn until it boils and reaches 240 Degrees F.
4. Turn stand mixer on low and begin to gently whisk gelatin. In a small, steady stream begin slowly pouring boiling corn syrup/sugar mixture into stand mixer.
5. Once all the syrup is in the mixer, turn it on medium high and allow to beat for 15 minutes, or until the bowl is completely cool.
6. Spray a 13×9 inch baking dish with non-stick spray. In small bowl, combine corn starch and powdered sugar. Sprinkle ½ of corn starch/sugar mixture into the sprayed baking dish and coat the baking dish. Put remnants of sugar/starch back into the original bowl.
7. Once the marshmallow fluff has puffed up and cooled, turn off mixer and using a non-stick spray coated spatula scrape the marshmallow fluff into the baking dish.
8. Using a non-stick spray coated spatula spread the marshmallow fluff to cover the whole baking pan.
9. Sprinkle with some of the powdered sugar/corn starch mixture and pat to cover the top of the marshmallows until the top is no longer sticky. Let rest for 3 hours or even overnight uncovered.

To cut:

1. Remove sheet of cooled and set marshmallows from baking dish. Place on a cutting board or clean surface.
2. Dip a sharp knife into corn starch/sugar mixture and cut the marshmallows into strips and then cube. If desired, use cookie cutters to cut into seasonal shapes. Just dip the cutters into the corn starch/sugar mixture. The mallows will still be sticky.
3. When cut, roll into bowl of corn starch/sugar mixture and tap off excess. Set aside to set.
4. Sprinkle with additional nutmeg for garnish. Serve, eat, roast, or put in hot cocoa.