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Equipment note: You'll need a quarter sheet pan (9x13-inches), candy thermometer and stand mixer for this recipe.
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Prepare the quarter sheet pan (9x13-inches) by coating with a neutral flavored oil; set aside.
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In the bowl of a stand mixer, combine gelatin with the first amount of water. Place the bowl on the stand mixer fitted with the whisk attachment and let gelatin mixture rest while you make the sugar syrup.
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In a non-stick saucepan over medium high heat, combine sugar, corn syrup, salt, and the second amount of water. Stir until sugar dissolves, then boil until the temperature reaches 240 F.
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Turn the stand mixer on low and slowly add the hot sugar syrup. Add the vanilla and increase the mixer speed to high for 10-15 minutes until the mixture cools and thickens.
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Pour marshmallow mixture into the prepared sheet pan (if needed, use well oiled hands to spread mixture evenly in pan). Allow it to set up for several hours or overnight. When marshmallows are completely set, dust very well with confectioners' sugar, cut into your desired size and shape and toss with more confectioners' sugar. Store in an airtight container.
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Recipe adapted from Barefoot Contessa Family Style by Ina Garten.
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Tips for making marshmallows:
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1. Be sure to use an accurate candy thermometer.
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2. Don't be tempted to remove the sugar syrup from the heat before it reaches the right temperature.
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3. Have all your ingredients and equipment prepped and ready to go before you start.
