1 1/2 c cold water
4 envelopes unflavored gelatin (Knox or store brand)
3 c sugar
1/4 tsp salt
2 tsp vanilla
Brush 9X13 or 10X15 pan with oil, set aside.the size of the pan will effect the thickness of marshmallows.I use a 10x15x2. Pour 3/4 c water in a large bowl, sprinkle with gelatin. Let stand until softened, about 5 min.
Place granulated sugar, 3/4 c water, corn syrup and salt in med saucepan and bring to boil over high heat. cook until 238-240 degrees, use candy thermometer
with mixer on low speed, using a whisk attachment (if you have one, regular will do) slowly add syrup to gelatin, continue to beat, gradually increasing speed of mixer until stiff peaks form. 30 minutes, yep, 30 minutes. Beat in vanilla and pour in prepared pan, let sit uncovered at room temp for at least 3 hours. Sprinkle powdered sugar onto counter and remove entire contents of pan. Using powdered sugar on all cut areas and on knife when needed, cut into squares, you can make them as small or large as you like, I usually get about 100 out of this recipe, big ones are great just remember they need to fit in your mug! Dust each on in enough powdered sugar so they wont stick, store in airtight container lined with wax paper between layers.