- 3 packets gelatin unflavored (1/4 ounce packets)
- 1 cup cold water divided
- 1 1/2 cups sugar
- 1 cup light corn syrup
- 1/8 teaspoon kosher salt
- 1 tablespoon vanilla extract
- 1/4 cup powdered sugar
Add the gelatin and 1/2 cup water to your stand mixer.
To a medium saucepan with a candy thermometer add the sugar, corn syrup, salt and remaining water on medium heat, whisking until the sugar dissolves and the temperature comes to 240 degrees.
Turn off the heat then turn the stand mixer on low speed and slowly start adding the hot sugar mixture until it begins to cool down (about 1-2 minutes).
Raise the speed of the mixer to high speed and continue mixing for another 10-12 minutes then add in the vanilla.
Dust half the powdered sugar into a 9 x 13 baking dish then pour the marshmallows into the dish and with a spatula smooth the top, then dust the remaining two tablespoons of powdered sugar over the top and let it sit for 24 hours untouched to firm up before flipping the baking pan over and slicing into squares.