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For marshmallows, in the bowl of a standing mixer, sprinkle gelatin over 1/2 cup cold water. Soak for 10 minutes.
In a saucepan, combine sugar, corn syrup, and 1/4 cup water, and bring to a boil for 1 minute. Pour boiling syrup into gelatin, and mix at high speed with a stand mixer until combined. Add salt and beat for 12 more minutes, then mix in vanilla.
Scrape gelatin mixture into a 9-inch square pan lined with oiled plastic wrap and spread evenly, using a lightly oiled rubber spatula or lightly oiled hands. Use more plastic wrap to press mixture into the pan. Let marshmallows sit for a few hours.
Once the marshmallows set, remove from pan and dredge the whole marshmallow square in confectioners’ sugar. Cut marshmallows into 12 equal pieces with scissors. Dredge each marshmallow square again in confectioners’ sugar. Store in an airtight container until ready to use.
For fudge, line a 9-inch square pan with parchment paper.
In a large saucepan, combine cream and condensed milk over medium-low heat and cook, stirring occasionally, until just beginning to boil. Slowly add chocolate and whisk until chocolate melts, 8-10 minutes; the fudge is done when the bubbles go from large to small. Remove from heat and stir in the rum, vanilla bean paste, ginger and nutmeg; if making this for kids, omit rum and any seasonings. Pour chocolate mixture into prepared pan, smoothing the top. Cover with foil and let sit overnight.
Once fudge has set, cut into squares or small rounds using a 1-inch round cookie cutter.
For drinks, skewer the marshmallows first with the wooden sticks, and then the fudge. Serve with warm milk in mugs, and hot chocolate on a stick for stirring.