eavily dust an 8 X 13 baking dish or a pan with confectioners sugar. The entire bottom should be covered. Set aside.

Add the gelatin and 1/2 cup cold water into the bowl of a stand mixer fitted with the whisk attachment. Give it a whisk to combine and let it sit while you make the syrup.

Add the sugar, corn syrup, salt, and 1/2 cup of water into a saucepan. Attach a candy thermometer. Cook the marshmallow syrup over medium heat stirring until the sugar dissolves.

Raise the temperature and cook until the mixture reaches 240°F on the candy thermometer. Immediately remove the marshmallow syrup from the heat and slowly pour into the dissolved gelatin.

Whip on high speed for 15 minutes or until the mixture becomes very thick. Mix in the vanilla.

Using a whisk, dump the marshmallow mix into the prepared pan/dish. Spread the mixture to the corners and sides being careful not to press to hard.

Completely coat the top of the homemade marshmallows with more confectioners sugar.

Let the marshmallows rest for at least 12 hours at room temperature or overnight to dry out.

Run a knife around the edge of the marshmallows and turn them onto a cutting board. Cut into squares.

Optional: Coat the sides with more confectioners sugar.