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light corn syrup
pure vanilla extract
Combine gelatin and 1/2 cup cold water in the bowl of an electric mixer with whisk attachment.
Let it stand 30 minutes.
Combine granulated sugar, corn syrup, salt, and 1/2 cup of water in a small heavy saucepan; place over low heat and stir until sugar has dissolved.
Wash down sides of pan with a wet pastry brush to dissolve sugar crystals.
Clip on candy thermometer; raise heat to high.
Cook syrup without stirring until it reaches 244° (firm ball stage).
Immediately remove pan from heat.
With mixer on low speed, slowly and carefully pour syrup into the softened gelatin.
Increase speed to high; beat until mixture is very thick and white and has almost tripled in volume, about 15 minutes.
Add vanilla; beat to incorporate.
Generously dust an 8x12 inch glass baking pan with confectioners' sugar.
Pour marshmallow mixture into pan.
Dust with confectioners' sugar; let stand over night uncovered, to dry out.
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