Place gelatin sheets in ¼ cup cold water. Bloom until softened.

Combine sugar, corn syrup, salt, and ¼ cup water in saucepan. Place over low heat, stirring until sugar dissolves.

Raise heat and cook to 244°F, checking temperature with a candy thermometer.

Place cooked syrup in a standing mixer (KitchenAid works best) with a whisk attachment. Add gelatin. Whisk on low speed until gelatin melts.

Whisk mixture on high until thick, adding flavoring throughout.

*Editor’s note: In addition to vanilla, almond and peppermint extracts are also delicious.

Dust pan or baking dish with powdered sugar. Pour marshmallows into pan.

Lightly dust the top of the marshmallows with powdered sugar. Allow to sit at room temperature overnight.

Loosen the sides of the pan, and turn upside down on a cutting board. Cut with knife dipped in hot water.

Recipe by Meghann Walsh, Pastry Chef, Cioppino Restaurant & Cigar Bar.