Sugar-Vanilla Clouds, aka Marshmallows

You have officially been warned. No store bought marshmallow can ever compare to these homemade marshmallows. They are ultra fluffy and light; you might as well be eating a cloud of sugar and vanilla! They will give your hot cocoa a special touch or just eat them alone (my husband does!). They even toast up nicely over a campfire and will make the most ooey-gooey s'more ever.

Ingredients:

• 3 packages unflavored gelatin
• 1 cup ice-cold water, divided
• 1 1/2 cups granulated sugar
• 1 cup light corn syrup
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/4 cup powdered sugar
• 1/4 cup corn starch
• non-stick spray

1. Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the ice-cold water. Have the whisk attachment standing by. 
2. In a saucepan combine the remaining 1/2 cup ice-cold water, granulated sugar, corn syrup, and salt. Place over medium high heat, cover, and allow to cook for 3-4 minutes. Uncover, clip a candy thermometer onto the side of the pan, and continue to cook until the mixture reaches 240F, about 7-8 minutes. Remove from the heat. 
3. Turn on the mixer to medium-low speed, and while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Then turn mixer to high speed and continue to whip until the mixture become thick and is luke-warm, about 12-15 minutes. Add the vanilla during the last minute of whipping. 
4. Prepare the pan while the marshmallow is whipping. Combine the powdered sugar and corn starch in a small bowl. Pour this mixture into a 9x13 pan and toss around to coat evenly. Return the remaining mixture to the bowl for use later.
5. Once the marshmallow is done whipping pour it into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with the cornstarch mixture and reserve the rest for later. Allow the marshmallows to sit, uncovered, for 4 hours. 
6. Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the cornstarch mixture. Once cut, lightly dust all side of each marshmallow with the remaining cornstarch mixture. 
7. These are ready to serve, or store in an airtight container for up to 3 weeks.