White Chocolate Macadamia Marshmallows

Prep work!
18 Freeze 500 grams of white chocolate chips for two hours prior to beginning marshmallow making process.
20 Chop macadamias, diving them into two bowls. One will contain 375 grams for inside of the marshmallows and one will contain 200 grams for topping the marshmallows.
11 Line a 10 x 10 x 2 "  pan with lightly oiled parchment paper, making sure the parchment covers the sides.
Hydrate Gelatin
1 Whisk 40 grams of gelatin and 230 grams of cold water in the bottom of your 5 quart mixing bowl.  Set aside to hydrate while you cook your syrup.
Cooking Syrup
2 In a heavy duty thick bottomed pot, combine 680 grams light brown sugar, 560 grams corn syrup, and 170 grams of water.  Heat over high heat, stirring constantly, until 252F.
3 Remove from heat. Cool until 210F, undisturbed.
Making Marshmallows
5 Once syrup has cooled to 210F, add to gelatin.  
6 Using the whisk attachment, start mixer on low, bringing it up to high speed so syrup doesn't splash out of mixer. Mix on high for 10 minutes.  Marshmallow will double in size.
7 Turn mixer to low.  Add vanilla and butterscotch flavors.
8 Mix on high for 20 seconds once flavors have been added.
21 Fold in 375 grams chopped macadamia nuts FIRST and then 500 grams of frozen white chocolate chips. White chocolate chips will quickly drop the temperature of the marshmallow and cause it to stiffen, so be prepared to work quickly getting it into your pan.
9 Spread into prepared pan.  Sprinkle chopped macadamia nuts on top.
16 Top with additional sheet of lightly oiled parchment. Set aside for 12 hours before cutting.
Cutting
10 Cut into desired size. 
23 Roll in powdered sugar mix after dusting. Store in an airtight container.