In your KitchenAid or blender, gently bloom the gelatin by sprinkling it over 1/2 cup of cold water. Allow it to absorb and set aside.

In a medium-sized pot, combine sugar, corn syrup, water, and salt. Bring the mixture to a rolling boil over medium heat, stirring constantly to prevent burning. Boil for two minutes or until the temperature reaches around 240°F.

Carefully pour the hot sugar syrup into the bloomed gelatin, taking precautions as it will be extremely hot. Set your mixer to medium-high speed and whip the mixture for 10-15 minutes. Initially, it will appear clear and unlike traditional marshmallows, but trust the process. Eventually, it will transform into a beautiful, fluffy white texture.

While the marshmallows are whipping, prepare a 9x12 pan by lining it with parchment paper, securing it in the corners with clothespins. Generously dust the parchment paper with powdered sugar, as these marshmallows tend to stick.

Just before turning off the mixer, add the vanilla extract and continue whipping to combine.

Pour the marshmallow mixture into the prepared pan, using a spatula to smooth the surface. Allow it to sit undisturbed for 4-6 hours to set.

Using a hot knife (dipped in hot water and cleaned between cuts), slice the marshmallows into your desired size. Dip each piece into powdered sugar to prevent sticking.

For storage, place the marshmallows in a parchment-lined container, separating layers with sugar-dusted parchment. Store at room temperature for up to two weeks, although they are unlikely to last that long! ;)

Enjoy these delightful homemade vanilla marshmallows in hot cocoa, on their own, or as a sweet treat in various recipes.