2 ½ TBS Unflavored gelatin
1 ½ C sugar
1 c light corn syrup
¼ tsp salt
2 TBS pure vanilla extract
Powder Sugar (for dusting)
Combine gelatin and ½ cup cold water in bowl of an electric mixer with whisk attachment. Let it stand for 30 min. Combine sugar, corn syrup, salt and ½ c of water in a small (I would use large) heavy saucepan on low heat and stir until sugar has dissolved. Wash down sides of pan with a wet pastry brush to dissolve sugar crystals. Clip on candy thermometer, raise heat to high. Cook syrup without stirring until it reaches 244 degrees (firm ball stage). Immediately remove pan from heat. With mixer on low speed, slowly and carefully pour syrup into the softened gelatin. Increase speed to high; beat until mixture is very thick and white and has almost tripled in volume about 15 min. Add vanilla, beat to incorporate. Generously dust 8X12 glass pan (or just on a piece of waxed paper) with powdered sugar. Pour marshmallow mixture into pan. Dust with powdered sugar; let stand overnight, uncovered, to dry out.
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