For The Bloom: Add 3 envelopes of unflavored gelatin to your mixer bowl with ½ cup of cold water. Add 2 tablespoons of vanilla or flavoring with the water to make the ½ cup, mix the gelatin and water gently with a fork and let it sit while you move on to the next step.

Marshmallow Base: In a heavy saucepan, insert candy thermometer and cook 2 cups sugar, ½ cup light corn syrup, ½ cup of water, 1 tablespoon vanilla extract, and ¼ teaspoon of salt over low heat, stirring until sugar is dissolved. Increase heat slowly and boil mixture until the candy thermometer registers 240°F, it takes about 8-10 minutes.

Remove pan from heat, start mixer, and pour syrup into the bowl with the gelatin bloom, stir on low about a minute to dissolve the gelatin. Turn your mixer to setting #10 and beat on high speed for 7 minutes until white, thick, and nearly tripled in volume. It's ready when strings start pulling away from the sides.

Pour mixture into oiled 8x8 or 9x9 square pan (double the recipe when making a 9x13 pan) and smooth with an oiled spatula. Be quick when removing the fluff from the bowl because it's sticky and sets fast.

Once in the pan, you can add toppings or sprinkles while it's still soft and push gently into the marshmallow. Let set uncovered until firm, about 6-8 hours.

To cut, sprinkle a 50/50 mix of powdered sugar and cornstarch on a cutting board. Lifting one corner of your mallow with your fingers, loosen and pull gently from the pan onto the cutting board. Cut into 2-inch squares or so. If using cookie cutters, keep them oiled for easy removal.

Roll in dusting mix or sanding sugar on all sides so they don’t stick. Shake off the excess. I let sit for a couple hours to air dry once cut, then pack into an airtight container. If adding chocolate and other toppings, don't dust the tops.