Yummy Homemade Marshmallows

This is the marshmallow recipe that I really like. It turns out consistently delicious—smooth, light, and much more fresh-tasting than a store-bought marshmallow.
2 cups sugar
¾ cup hot water
1 cup light corn syrup
½ cup cold water
2 tablespoons unflavored gelatin
2 teaspoons vanilla
Confectioners’ sugar

In a saucepan, combine sugar, hot water and corn syrup. Cover and bring to a rolling boil (be careful with this step—don’t leave it covered too long or it might boil over). Uncover and cook to 240°F. Meanwhile, soak gelatin in cold water in a mixer bowl. Slowly pour cooked mixture into gelatin mixture, beating constantly. When mixture begins to thicken, add vanilla. Beat until marshmallow sticks to beaters (about 10 minutes). Pour into a buttered 9-inch square pan. When cool, turn out on a surface dusted with confectioners’ sugar; cut into squares with wet shears (or a wet knife). Dust each square with confectioners’ sugar to keep them from sticking to each other. I store my marshmallows in the freezer in a freezer-safe container with waxed paper between each layer of marshmallows.