2 1/2 tsp gelatin
1 cup cold water, divided
1/3 cup corn syrup
2 cups granulated sugar
1/4 tsp salt
2 teaspoons vanilla extract
1/2 cup cornstarch
1/2 cup powdered sugar
Line a 9 by 13 pan with a foil sling and spray well with cooking spray.
Place 1/2 cup water and gelatin in bowl of stand mixer with whisk attachment, and let bloom for 15 minutes while you prepare the sugar syrup.
Place remaining 1/2 cup water, corn syrup, sugar, and salt in a heavy saucepan over medium high heat. Bring to a boil, swirling gently, but do not stir. Boil 6-8 minutes until syrup reaches 240F degrees. Remove from heat.
Turn mixer to low to begin to break up the gelatin mixture. Carefully and slowly pour in the hot sugar syrup. Once it's all added, gradually increase the mixer speed to high, to avoid splashing. Let it whip on high speed 10-12 minutes, adding vanilla during the last minute of mixing.
Working as fast as possible, use a rubber spatula to scrape the mixture into the prepared 9 by 13 pan and spread into an even layer. Whisk together cornstarch and powdered sugar in a small bowl. Place 2 tablespoons of the mixture into a fine mesh strainer and sift evenly over the top of the marshmallows. Set the remaining mixture aside. Cover the pan with plastic wrap and allow to firm up 8 hours or overnight.
After marshmallows are firm, sift another 3-4 tablespoons of cornstarch mixture onto your counter and turn the marshmallows out onto the dusted surface, and peel off the foil. Sift 2 more tablespoons of cornstarch mixture over the marshmallow. Spray a very sharp knife with cooking spray and cut the marshmallows into squares. Toss each square in the bowl of cornstarch mixture to coat all sides. Shake off the excess coating and place marshmallows in an airtight container to store, up to 2 weeks.
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