2 tbsp butter
3 envelopes unflavored gelatin,
1 C cold water
2 C sugar
1 C light corn syrup
1/8 tsp salt
1 tsp clear vanilla
line a 13X9 in pan with foil and grease foil with butter, set aside.
In a large metal bowl, sprinkle gelatin over 1/2C water, set aside.
In a large heavy saucepan, combine the sugar, corn syrup, salt and remaining water. Bring to a boil, stirring occasionally. Cook, without stirring, until a candy thermometer reads 240 degrees (soft ball stage).
Remove from the heat and gradually add to the gelatin. Beat on high speed until mixture is thick and the volume is doubled, about 15 minutes.
Beat in vanilla. Spread into prepared pan. Cover and let stand at room temperature for 6 hours or overnight.
Using foil, lift marshmallows out of pan. With knife or pizza cutter coated with cooking spray, cut into 1 inch squares. Dip or drizzle marshmallows with toppings if desired; coat with garnishes as desired. Roll other marshmallows in the garnishes of your choice.
Store in air tight container in a cool dry place.
I love how rustic these look. They are far from the perfect little squares and that's how they are supposed to be. The more oblong and funky the better I say! Enjoy these tasty treats!!!