Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.
In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, c9maybe 4over and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping and food coloring if you choose (Grandma would always dye them pink). While the mixture is whipping, prepare the pans as follows.
Grease a cake pan or line with parchment paper. Pour the marshmallow mixture into the prepared cake pan.
Leave the marshmallows for a few hours until set.
Take a sharp knife and spray it with cooking spray then cut the marshmallows into rectangles.
Roll the marshmallows in your choice of toppings. Our favorites are toasted coconut, milk chocolate sprinkled with crushed candy cane. Grandma Foote would use crushed graham crackers, crushed nuts and regular coconut.
Grandma Lucy Lydia Tanner Foote (also known as Lilly or Grandma Foote) use to work at a candy store and would make homemade candies. At Christmas time especially she would have homemade candies for us to eat. I remember making these with her in my kitchen in Texas growing up because they were one of my favorites. She would add pink food coloring to make them pink.
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