Bloom 3 packets of gelatin and 1/2 cup of water in a stand mixer.

Heat the sugar, corn syrup, salt, and 1/2 cup of water on medium high until it reaches soft ball stage at 240F. It will start to look sticky at that point. Let it cool until it is under 210F.

Pour the sugar mixture into the gelatin and whip, starting on low and moving to high, until the mixture is very thick. Add the vanilla and any optional flavors and continue to beat until incorporated.

Pour into a 5x9 pan lined with parchment or sprayed with oil. I used parchment and it still stuck so both may be needed. The marshmallow mixture should come up to the top of the pan. Let it cool completely.

Slice with a wire and roll in a mixture of 4 parts powdered sugar to 1 part corn starch. If uaing cocoa powder, also add a bit to color it. Let sit overnight then package and use within a few months, if they last that long.