Averie Cooks

-1 To the bowl of a stand mixer (or extra large mixing bowl and then use a handheld electric mixer*) bloom the gelatin by adding in 1/2 cup cold water and all of the gelatin. Let set for 10 minutes.
-1 While the gelatin blooms, in a medium saucepan, over medium-low heat, add the granulated sugar, corn syrup, remaining 1/2 cup water, and salt. Whisk constantly until the sugar is dissolved. Let it simmer and bubble for about 3 minutes until the syrup becomes clear.
-1 Once the gelatin has bloomed, pour in the hot syrup mixture. When the syrup comes into contact with the gelatin, it may bubble up which is fine.
-1 With the whisk attachment, whisk on low for about 2 minutes. Do not increase speed until the gelatin and syrup have mixed as it will fly out and cause burns.
-1 Once it has mixed, increase speed to high and let whisk for 10 minutes or until it is really fluffy and increased in size.
-1 Add the vanilla and whisk for an additional minute.
-1 Generously dust a 9x13-inch pan with confectioners' sugar, about 1/4 cup. This ensures the marshmallows do not stick and are easy to remove. If your confectioners' sugar is lumpy, I recommend sifting it.
-1 Pour the marshmallow mixture into the pan, and with a rubber spatula, spread it into an even layer.
-1 Dust the top of the marshmallows with about 2 tablespoons confectioners' sugar, cover with plastic wrap, and let set for at least 8 hours, but preferably overnight.
-1 Once the marshmallows are set, dust a cutting board or flat surface with 1/4 cup or more of confectioners' sugar to prevent them from sticking.
-1 Cut the marshmallows into 1-inch squares. You should end up with 28 large marshmallows. Serve and enjoy**.