Homemade Marshmallows - cooking recipe

Ingredients

3/4 c. water
4 packets unflavored gelatin
3 c. sugar
1 1/4 c. light corn syrup
1/4 tsp. salt
3/4 c. water
2 tsp. vanilla
Confectioner's sugar (powdered sugar)

Preparation

Combine 3/4 cup of water and the four gelatin packets in a large bowl of an electric mixer with a whisk attachment.
Using a spoon, stir to combine,
but don't worry if the gelatin does not dissolve.
In a medium saucepan, combine the sugar, light corn syrup, salt and another 3/4 cup water.
Stir well and bring to a boil over high heat.
Be careful, eventually the mixture will foam up and it's very hot!
Clip a candy thermometer to the side of the pan and cook until the mixture reaches 240\u00b0 F.
Start the mixer on low speed and carefully add the hot syrup to the gelatin mixture. When the syrup is incorporated, increase the mixer speed to high. I use a Kitchen Aid.
They're notorious for over beating, so I turned it up to only 8 out of 10.
Leave the mixer running for 20 to 30 minutes.
The mixture will increase in volume and eventually reach the stiff peak stage.
It will start to look jagged around the edges of the mixer bowl.
While the mixer is running, brush a 9 x 13 inch pan with vegetable oil.
When the mixture reaches stiff peaks, add the vanilla and mix well.
Pour the mixture into the prepared pan and smooth with an offset spatula.
Let sit out overnight, uncovered (away from the cats and kids).
When you are ready to cut the marshmallows, dust the top with confectioner's sugar.
Use a sharp knife or a good pair of kitchen shears, the kind that come apart for thorough cleaning. Cut the marshmallows into manageable squares.
How big is manageable?
They're easier to eat if you pop the whole thing into your mouth, so run a test and see what works for you.
Dust or roll the marshmallows in more confectioner's sugar.
Or you can put two or three in a bag with sugar and shake them, making sure they don't stick together. Store them in tins with wax paper between the layers.