add to tall narrow pot:
- 3cup granulated white sugar
- 1.25cup light corn syrup
- 0.75cup water
- 0.25tspn white table salt

cook over high heat until candy thermometer registers 235F-240F (i.e. "soft ball")

add to standing mixer bowl:
- 0.75cup water
- 30g unflavored gelatin

start whisking with standing mixer at full speed

slowly pour hot syrup into standing mixer bowl

wait ~14min

add 2tspn vanilla extract

wait ~1min

stop whisking with standing mixer

cover 11"×17" pyrex/aluminum dish with foil and drizzle powdered sugar inside, evenly coating all sides

pour into dish

let sit for ~12hrs

flip dish onto powdered sugar covered cutting board, peeling off aluminum foil

cut/rip marshmallow sheet into cubes with knife, dabbing each side of each cube with powdered sugar to avoid stickage