Marshmallows

Put gelatin and 1/2 cup of cold water in a mixer bowl and let stand for 1 hour. In about 1/2 hour, start to prepare a syrup. Place sugar, corn syrup, another 1/2 cup of water and salt in a heavy pan over low heat and stir until dissolved. When the mixture starts to boil,cover it for about 3 minutes to allow any crystals which have formed to be washed down from the sides of the pan. Continue to cook, uncovered and unstirred over high heat to the firm-ball stage (244 deg F). Overcooking will make marshmallows tough. Remove the mixture from heat and pour slowly over the gelatin, beating constantly. Continue to beat about 15 minutes after all the syrup has been added. When the mixture is thick but still warm add the vanilla. Put the mixture into an 8 x 12 inch pan that has been lightly dusted with cornstarch. When it has dried for 12 hours, remove it from the pan, cut it into squares with scissors dusted with cornstarch, and store the fully dusted pieces in a closed tin.