Prepare the pan

• Mix the powdered sugar and cornstarch together.
• Lightly grease a 9×13-inch pan and dust generously with some of the sugar-cornstarch mixture.

Bloom the gelatin

• Pour 1/2 cup cold water into the bowl of a stand mixer.
• Sprinkle the gelatin evenly over the water.
• Let sit for 10 minutes.

Make the hot sugar syrup

• In a medium pan, combine 1 cup cold water, sugar, corn syrup, salt
• Bring to a boil over medium-high heat.
• Cook until the mixture reaches 240°F (115°C) on a candy thermometer.

 Whip up these marshmallows

• With the mixer on low speed, carefully pour the hot syrup into the bloomed gelatin.
• Gradually increase to high speed.
• Beat for 10–12 minutes until thick, glossy, and tripled in volume.
• Add vanilla extract during the last minute of mixing.

Set up your marshmallows

• Pour the mixture into the prepared pan.
• Use a lightly greased spatula to smooth the top.
• Dust with more sugar-cornstarch mixture.
• Let sit uncovered at room temperature for at least 6 hours or overnight.

Cut and dust

• Turn the marshmallows onto a cutting board.
• Cut into squares using a greased knife or pizza cutter.
• Toss each piece in the remaining sugar-cornstarch mixture.

CiCi's Flavor Variations

• Chocolate: Add 2 tablespoons cocoa powder with the vanilla.
• Peppermint: Replace vanilla with 1 teaspoon peppermint extract.
• Strawberry: Add 2 tablespoons freeze-dried strawberry powder.
• Birthday Cake: Add 1 teaspoon almond extract and colorful sprinkles.