In a mixing bowl with the whisk attachment attached, combine the gelatin and water.

In a small saucepan, combine the sugar, corn syrup, and salt over medium heat. Stir until the sugar is dissolved.

Then, raise the heat and cook until the mixture reaches soft-ball stage on a candy thermometer, 240 degrees. Remove from heat.

Slowly pour the sugar mix into the gelatin with the mixer on low speed.

Then, increase the speed and whip until the mixture is fluffy, has thickened, and cooled to a lukewarm temperature.

Add the vanilla, or preferred flavoring, towards the end of mixing.

Grease a 9"x13" pan and spread the mixture evenly into the pan. Use wet hands to smooth the marshmallow mixture into the pan.

Sprinkle confectioner’s sugar over the marshmallows before placing them in the fridge to set.

Let them set for 4 hours, or overnight before cutting into cubes with a knife or into shapes using cookie cutters.