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1
First, in a large bowl, or in bowl of a standing electric mixer, sprinkle gelatin over cold water and let stand to soften. (add an extra tsp of water if necessary to wet all gelatin)
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2
In a 3-quart heavy saucepan combine granulated sugar, corn syrup, hot water, and salt over low heat, stir to combine then increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240u00b0F, 10-12 minutes.
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3
As sugar mixture comes close to temperature: In a medium bowl, beat egg whites (or reconstituted powdered whites) until they hold stiff peaks.
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4
Remove pan from heat and pour sugar mixture over gelatin mixture. Stir until gelatin is dissolved. Removing any un-dissolved bits before whipping.
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5
Beat sugar and gelatin mixture on high speed until white, thick, and nearly tripled in volume, about 5 minutes if using standing mixer or about 10 minutes if using hand-held mixer. Be careful this taffy-like mixture doesn't take over your hand mixer!
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6
Beat whites and vanilla into sugar mixture until just combined. Pour mixture into prepared baking pan and sift 1/4 cup confectioners' sugar blend evenly over top. Chill marshmallow, uncovered, until firm, at least 3 hours.
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7
Run a thin knife around edges of pan and invert onto a large cutting board. Lifting up 1 corner of inverted pan loosen marshmallow with fingers and let drop onto cutting board. With a pizza cutter (or large knife) trim edges and cut marshmallow into generous 1-inch cubes. Sift remaining confectioners' sugar blend in large bowl and add marshmallows in batches, tossing to evenly coat.
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8
Marshmallows keep in an airtight container at cool room temperature 1-2 weeks.
