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1. Lightly spray a 13- by 9- by 2-inch rectangular metal baking pan with nonstick spray, and dust it with a little confectioner's sugar.
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2. Grab the bowl of your standing electric mixer, and pour in the cold water. Sprinkle the gelatin over the water, and set it aside to soften.
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3. Set a large saucepan on the stove, and add the granulated sugar, corn syrup, hot water and salt. Cook the mixture over low heat, stirring it with a wooden spoon, until the sugar is dissolved.
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4. Turn up the heat to medium, and bring the mixture to a boil (without stirring it!) until your candy thermometer reads 240u00b0F. This will take about 12 minutes.
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5. Take the pan off the stove, and pour the sugar mixture over the gelatin mixture from Step 2. Stir it until the gelatin is dissolved.
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6. Using an electric mixer, beat the mixture on high speed until it's bright white, thick and nearly tripled in volume.
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7. Grab a separate bowl and a set of clean beaters or a whisk, and beat your egg whites until they just hold stiff peaks.
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8. Add the egg whites and vanilla to the sugar mixture, and beat them until they're just combined.
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9. Pour the mixture into your prepared pan.
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10. Sift 1/4 cup of confectioner's sugar over the top of the marshmallow.
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11. Pop the pan into the refrigerator, and let the mixture chill, uncovered, until it's firm. This will take at least at least 3 hours
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12. Take a thin knife, and run it around all four edges of the pan.
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13. Turn the pan upside-down onto a large cutting board. Then lift up a corner of the pan, and use your fingers or a knife to loosen up the marshmallow block so that it falls onto the board.
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14. If the edges of the big marshmallow block are rough, you can trim them with a large knife. Then take the knife or a bench scraper, and cut the marshmallow into 1-inch cubes.
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15. Sift the rest of your original cup of confectioner's sugar into a large bowl, and add the marshmallows in batches, tossing them to evenly coat them in sugar.
