Line a cookie sheet with aluminum foil and generously spray with cooking spray.
Cover the bottom of the cookie sheet with ½ of the yellow sugar.
In a large bowl for your mixer put your gelatin in and pour ½ cup of the water over the top. Stir. Leave the gelatin and water to "bloom" while you make the syrup.
Pour remaining ½ cup of water, sugar, corn syrup, and salt into a heavy saucepan. Turn heat on medium, cover, and heat for three minutes. Remove the cover and attach your candy thermometer. Do NOT stir. Allow the syrup to boil gently until it reaches the temperature of 240F degrees.
Beat the gelatin on water on low and slowly pour the heated syrup into the bowl of gelatin and water.
Turn the mixer up to high and beat for 10 minutes or until white and fluffy.
Pour the marshmallow mixture into the sugar lined cookie sheet.
Press the marshmallow mixture down with buttered fingers or a spoon.
Cover the top with the remaining yellow sugar. Let cool for 1 hour.
Cut the marshmallows with an egg shaped cookie cutter.
Decorate with candy eyes and orange icing for the nose.