Two Cups Flour

Marshmallow Coating
1 In a large bowl sift and stir together powdered sugar and cornstarch.
Prepare Pan
1 Lightly spray a 8x8 inch or 9x9 inch square baking pan with non-stick spray. Next, line the pan with parchment paper that hangs over all 4 sides but lays flat across the bottom of pan.
2 Lightly spray parchment paper with non-stick baking spray.
3 Then sift powdered sugar/cornstarch to create a think coating across sided and bottom of pan.
Gelatin Bloom
1 In the bowl of a stand mixer, stir together water and gelatin. The gelatin will absorb and "bloom". Meanwhile make sugar syrup.
Sugar Syrup Mix
1 Combine sugar, water, and corn syrup in a medium saucepan on stovetop and heat on low until sugar has dissolved.
2 Increase the heat a boil and cook for 6–7 minutes, checking the temperature to reach 240 F ( 115 C )on a sugar (candy) thermometer.
3 Turn on stand mixer fitted with whisk attachment to high speed. Then very carefully and slowly pour hot sugar syrup into the gelatin mixture. 
4 Continue to whip on high for 8-10 minutes until tripled in size, thick and fluffy.
Sunflower Butter Swirl
1 In a small bowl stir together Creamy SunButter with vanilla and cinnamon.
Make Marshmallows
1 Use a fork and gently add streaks and small chunks of the sunflower mixture into the fluffy marshmallow. Use a rubber spatula to fold in the streaks.
2 Transfer swirled marshmallow into prepared pan with rubber spatula and level.
3 Generously sift powdered sugar/cornstarch to create a think blanket over the marshmallow cream.
4 Let sit uncovered in a cool dry place for 4 hrs to dry out and set or overnight.
5 Lift marshmallow square from pan by grabbing the overhanging parchment paper.
6 Flip the marshmallow out onto a cutting surface lightly dusted with powdered sugar/cornstarch mixture. Dust a sharp knife and cut into squares. Coat the marshmallows with more sugar mixture and dip the sides if you like.