Disclaimer: I take no credit for this recipe--it came from Taste of Home.
2 t butter
3 envelopes unflavored gelatin
1 c cold water, divided
2 c sugar
1 c light corn syrup (Jenn is substituting agave)
1/8 t salt
Optional toppings: melted chocolate, hot fudge, etc.
Optional garnishes: baking cocoa, confectioner's sugar, sprinkles, crushed candy canes, etc.
Line 13x9 pan with foil and grease the foil with butter; set aside.
In a large metal bowl, sprinkle gelatin over 1/2 cup 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 reaches 240 (soft ball stage).
Remove from the heat and gradually add to gelatin. Beat on high speed until mixture is thick and the volume is doubled, about 15 minutes. (It really does take awhile, so just be patient!) 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 a knife or pizza cutter coated in cooking spray, cut into 1 inch squares. Dip or drizzle marshmallows with toppings if desired. Roll other marshmallows in the garnishes of your choice. Store in an airtight container in a cool dry place.