Homemade Marshmallows

Prepare the Pan: Lightly grease a 9x13-inch baking pan with cooking spray. Dust evenly with 1 tablespoon of confectioners' sugar to prevent sticking. (5 minutes)

Bloom the Gelatin: In the bowl of a stand mixer fitted with the whisk attachment, pour 1/2 cup of lukewarm water. Gently sprinkle the gelatin over the water and stir briefly to combine. Allow the gelatin to 'bloom' while you prepare the sugar syrup. (5 minutes)

Cook the Sugar Syrup: In a large, heavy-bottomed saucepan, combine the granulated sugar, corn syrup, 1/2 cup of water, and salt. Cook over medium-low heat, stirring constantly, until the sugar is completely dissolved. Increase the heat to medium and continue cooking, without stirring, until the mixture reaches 250°F (121°C) on a candy thermometer. (15 minutes)

Whip the Marshmallow: With the mixer on low speed, carefully and slowly pour the hot sugar syrup in a thin, steady stream down the side of the bowl into the gelatin mixture. Once all the syrup has been added, increase the mixer speed to high and beat until the marshmallow mixture is thick, glossy, lukewarm, and has tripled in volume. (15 minutes)

Flavor and Set: Mix in the vanilla extract. Pour the marshmallow mixture into the prepared pan and spread into an even layer using a wet spatula or your wet hands. Dust the top with 2 tablespoons of confectioners' sugar. Let the marshmallows stand at room temperature, uncovered, for at least 8 hours, or preferably overnight, to set completely. (10 minutes + 8 hours setting)

Cut and Coat: Once the marshmallows are firm, cut them into your desired shapes using a sharp knife or cookie cutters. Toss the marshmallows in the remaining confectioners' sugar to coat evenly, preventing them from sticking together. (10 minutes)