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1. Put sugar, corn syrup, salt, and 3/4 cup water into a medium saucepan. Bring to a rolling boil over high heat, stirring to dissolve sugar. Boil (rolling boil) without stirring, for one full minute, or until mixture registers 238 degrees on a candy thermometer.
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2. Meanwhile, put 3/4 cup cold water into the bowl of your electric mixer; sprinkle gelatin into the water. Let sit to soften for 5 minutes.
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3. Slowly pour hot sugar syrup into the gelatin mixture with the mixer on low speed. Gradually raise the speed to high. Beat for approximately 6 minutes. Slowly add vanilla extract. Beat on high for another 5-6 minutes, until very stiff peaks form (approximately 10-12 minutes total whipping time).
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4. Pour and spread into a greased 9 x 13 pan. Allow to sit uncovered for approximately three hours until they firm up. (I often just leave it out overnight.)
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5. Sprinkle powdered sugar onto your work surface. Un-mold your marshmallow slab onto the powdered sugar. Cut into squares or use decorative cookie cutters thoroughly coated in powdered sugar to prevent sticking. Coat each marshmallow with powdered sugar and store in an airtight container for up to one week.
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Extras:
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Add a little peppermint oil during the last 3 minutes of beating for peppermint marshmallows.
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Add a little cocoa powder during the last half of beating for chocolate marshmallows.
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Use sprinkles.
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Use nuts!
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Use coconut.
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Use your imagination!
