Methods/steps

Combine gelatin and 1/2 cup of the water in the bowl of an electric mixer. This will sit and “bloom” or plump up while you combine and bring the sugar, corn syrup, salt and remaining 1/2 cup water to boil in a saucepan. Cook over medium heat until the sugar dissolves.

Turn the heat to high and cook until the syrup reaches 240˚F on a thermometer. Remove from heat and, with the mixer on low speed, slowly add this sugar syrup to the softened gelatin. Mix on high speed until very thick and white, approximately 15 minutes. Add the vanilla and mix well.

Generously dust an 8 x 12 glass baking dish with icing sugar. Pour the marshmallow mixture into the pan, smooth the top and dust with more icing sugar. Let stand uncovered overnight to dry out. Turn out onto a board and cut the marshmallow into squares. Yields approximately 30 marshmallows depending on size. Store in an airtight container or freeze for future use.