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Lightly spray a 13x9-inch glass baking dish with nonstick cooking spray.

In a small bowl, place cold water. Sprinkle gelatin over water, and let stand for 5 minutes to soften.

In a heavy saucepan, combine sugar, corn syrup, hot water, and salt. Cook over medium heat, stirring constantly, until sugar dissolves. Cook, without stirring, until mixture reaches 240˚ on a candy thermometer. Remove from heat, and add gelatin mixture, whisking to combine; set aside.

In the bowl of a heavy-duty stand mixer fitted with a whisk attachment, beat egg whites on high speed until stiff peaks form. With mixer running, slowly add gelatin mixture in a steady stream. Add extracts and food coloring; continue beating for 10 minutes.

Pour marshmallow mixture evenly into prepared baking dish. Cover marshmallow with a piece of parchment paper sprayed with nonstick cooking spray. Chill for 8 hours or overnight.
Remove parchment paper, and invert marshmallow onto a cutting board. Using a 4-inch bunny cutter, cut bunnies from marshmallow, reserving scraps for Confetti Cereal Bars, if desired. Place bunnies on a parchment-lined pan, and freeze for 30 minutes.

In a large microwave-safe bowl, combine candy melts and shortening. Melt according to package directions; cool slightly. Using a slotted spoon, roll chilled bunnies in melted candy melts. Place on parchment paper to dry. Once dry, decorate bunnies as desired with melted chocolates and white nonpareil sprinkles.

Note: Hop-Along Marshmallow Bunnies can be wrapped tightly and stored in the freezer for up to 1 month. Allow bunnies to come to room temperature before serving. We used Wilton candy melts. They can be purchased in the cake decorating section of craft stores and at wilton.com.