● Pour 1 c water in a kitchen aid bowl. Sprinkle the gelatin over top. Swirl the bowl around a bit as you are sprinkling so the gelatin sinks into the water. Put the bowl on the kitchen aid mixer with a whip and let sit for 10 minutes.
● In a medium saucepan, add the other 1 cup of water, corn syrup, sugar, and salt. Mix together until combined and there are no lumps of sugar remaining. Place the pan on the stove over high heat. Clip on a candy thermometer. Cook to 240 degrees.
● Once the sugar comes to temp, take over to the mixer. Turn the mixer on low. Slowly stream the syrup into the mixing bowl with the mixer on. Let mix for about 15 seconds. Slowly turn the mixer up to HIGH, one speed at a time. Be careful, the mixture is hot.
● While the marshmallow is whipping, grab a 11x9 baking dish and spray it with oil. Line the pan with plastic wrap, pressing out any air pockets, and spray the plastic with oil. Also grab a rubber spatula and spray it with oil.
● Turn the speed down to low and add the vanilla. When the vanilla is incorporated, turn the speed back to high. Let whip until fluffy and shiny. Pour the mixture into the prepared pan and use the rubber spatula to scrape the bowl and get out all of the marshmallow. Spread the marshmallow evenly in the pan. Spray the top of the marshmallow with oil. Wrap the pan with plastic, being careful not to let the plastic touch the top of the marshmallow. Cut a small hole in the plastic to vent the steam. Let set up 6-8 hours, or overnight.
● Dust a cutting board with powdered sugar. Pull the marshmallows out of the pan and place them on the cutting board, throwing away the plastic wrap, and dust the top with powdered sugar. Spray a pastry wheel/pizza cutter with vegetable oil and use it to cut the marshmallows into cubes. As you cut them, toss all sides in powdered sugar to make sure they are evenly coated. Store in an airtight container at room temperature. If storing for an extended time, layer them in the container with parchment paper in between each layer.