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Heavily grease an 8x8 inch dish with butter and line with parchment paper leaving enough parchment hanging over the edges to use as handles to remove the marshmallows from the pan when done. Then also grease the parchment paper and dust the dish with confectioners' sugar. Set aside.
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Pour 1/2 cup of the water into the bowl of your stand mixer (with whisk attachment fixed). Add the gelatin into the water and let it stand for 12 minutes or until soft.
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While the gelatin is softening, prepare you syrup. Combine the sugar, evaporated milk and remaining 1/4 cup of water in a large, heavy-bottomed saucepan. Stir over medium-low heat until the sugar has dissolved. Then place a candy thermometer into the mixture and cook for 15-16 minutes or until the syrup has reached 240 F.
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4
Add the syrup into the bowl of your stand mixer (with the gelatin) and mix on low until the ingredients have incorporated, approximately 1 minute. Crank up the speed to medium to medium-high and mix for 12 minutes, until the marshmallow mixture is white, light and fluffy. Add the vanilla extract and another flavoring of choice (peppermint, orange, coconut, etc).
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Pour the marshmallow into your prepared dish, evening out the top with a rubber spatula. Sprinkle the marshmallow with any sugar or sprinkles you've decided on. Leave the marshmallow, uncovered and at room temperature for at least 8 hours or overnight.
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Once your marshmallow has set. Remove the marshmallow from the dish along with the parchment paper (this should be fairly easy if you left the parchment paper hanging over the edge of the dish). Using a confectioners' sugar-dusted pair of kitchen shears or very sharp knife, cut squares out of the marshmallow. Transfer to an airtight container. Will keep for 1-2 weeks. Enjoy!
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Inspired by a recipe by Giada De Laurentiis.
