I saw 3 different chefs make these recently and so I decided to try them. The recipes themselves were basically the same except for the quantity and since Alton Brown's made the smallest amount I used his quantities of ingredients. They are so good and melt so nicely in hot chocolate. Really something easy to make and special. You do need a very good quality mix master though. I have a KitchenAid and used a mixing time somewhere in the middle of the times from the various recipes since my mix master was getting hot going through the thickness of the mixture.

3 packages unflavored gelatin

1 cup ice cold water, divided

1 1/2 cups sugar

1 cup light corn syrup

1/4 teaspoon kosher salt

1 teaspoon vanilla

1/4 cup confectioners sugar

1/4 cup cornstarch

Put 1/2 cup of the water in mixer bowl. Sprinkle on gelatin and let sit. In a saucepan combine remaining 1/2 cup water, sugar, corn syrup and salt. Cover and cook for 3-4 minutes over medium high heat. Uncover and continue cooking until candy thermometer reaches 240-250 degrees, about 7-8 minutes. Immediately remove from heat, turn mixer on low and drizzle sryup down side of bowl slowly. When all the syrup is added increase to high speed and whip until mixture is very thick 9-15 minutes. Add vanilla during last minute of whipping. Spray a 13X9 inch baking pan with nonstick spray. Mix cornstarch and confectioners sugar and sprinkle some of it on bottom of pan. Reserve the rest for later. Spray a spatula with nonstick spray and when marshmallow mixture is finished mixing pour quickly into the pan and spread with spatula, mixture will be VERY sticky. Dust the top lightly with more of the cornstarch mixture and reserve the rest for later. Allow to sit 4 hours and up to 24. Then turn out marshmallows onto a cutting board and cut with pizza cutter in desired sizes. Break apart and use rest of cornstarch mixture to sprinkle over sides of marshmallows. Store in plastic bag or container up to 3 weeks. Can also use cookie cutters to cut out marshmallow shapes.