Instructions

1. Cover an 8x8" baking pan with plastic wrap.  Brush the plastic wrap with vegetable oil.
2. Pour the vanilla and the ice cold water into your mixing bowl.  Sprinkle the envelopes of Knox Unflavored Gelatin onto the water in the bowl.  Gently whisk with a fork until there are no longer any large clumps of gelatin.  Allow the gelatin to continue to bloom while you make the simple syrup.
3. In a medium sauce pan, add sugar, light corn syrup and water.  Bring to a boil while stirring.  Stop stirring once the sugar is dissolved.  Bring the sugar mixture to a hard boil. Boil until the syrup reaches 240°F.
4. Turn the whisk on low and slowly pour the sugar syrup into the mixing bowl with the gelatin. Add a pinch of salt.
5. Turn the whisk on high and allow the marshmallow mixture whip and thicken for 10-12 minutes.
6. Pour the marshmallow mixture into the prepared pan. Lightly oil a piece of plastic wrap and then cover the top of the marshmallows.
7. Allow the marshmallows to completely cool and firm up at room temperature overnight.
8. To create the Marshmallow Dust, mix the powdered sugar and cornstarch in a bowl. Mix until thoroughly combined.
9. Spread out a piece of parchment paper and cover it with a small amount of the Marshmallow Dust.  Turn out the marshmallow block from the pan.
10. Lightly oil a sharp knife and use it to cut the marshmallows into individual marshmallows.
11. Toss the marshmallows into a bowl with the Marshmallow Dust and cover on all sides.
12. Store Marshmallows in an air-tight container.