|Unflavored gelatin||2 1⁄2 Tablespoon|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Light corn syrup||1 Cup (16 tbs)|
|Pure vanilla extract||2 Tablespoon|
Combine the gelatin and 1/2 cup cold water in a mixing bowl, beating with the whisk attachment.
Let stand for 30 minutes.
Combine the sugar, corn syrup, salt and an additional 1/2 cup water in a heavy saucepan over low heat.
Cook until sugar is dissolved, stirring constantly and washing down the side of the pan with a wet pastry brush to dissolve sugar crystals.
Bring to a full rolling boil.
Cook without stirring to 244 degrees on a candy thermometer, firm ball stage.
Remove from heat immediately.
Pour the hot syrup slowly and carefully into the gelatin mixture, beating constantly at low speed.
Beat at high speed for about 15 minutes or until mixture is very thick and white and almost tripled in volume.
Beat in the vanilla.
Pour the marshmallow mixture into an 8x12 inch glass baking dish that has been generously dusted with confectioners' sugar.
Let stand, uncovered, for 8 to 10 hours or until dry.
Remove to a board.
Cut into 1 1/2 inch squares with a dry hot knife and dust with additional confectioners' sugar.