Homemade marshmallows have a pillowy, cloudlike texture that store-bought bags just can't match, and this batch gets there with a classic gelatin-and-syrup base whipped until it's glossy, thick, and holds a soft ribbon. A hot sugar syrup cooked to the soft-ball stage gives the whip real structure, while a splash of pure vanilla rounds out the flavor with warmth instead of anything artificial. Once spread into the pan and dusted with a powdered sugar and cornstarch coating, the slab sets up overnight into a firm, cuttable sheet that slices into 36 pillowy squares. The powdery coating keeps every cut edge from sticking, so you end up with clean, snow-white cubes perfect for hot cocoa, s'mores, or eating straight off the cutting board. Since the whole recipe skips eggs entirely in favor of whipped gelatin for that signature fluff, it's a naturally solid pick for an egg free treat table.
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Pour the cold water into the bowl of a stand mixer. Sprinkle the gelatin evenly over the surface and let it sit for at least 10 minutes, until the gelatin has fully absorbed the water and the surface looks matte and swollen.
Whisk together the powdered sugar and cornstarch in a small bowl. Lightly coat a 9x13-inch baking pan with nonstick cooking spray, then sift a generous layer of the powdered sugar–cornstarch mixture over the bottom and sides of the pan, tapping out any excess back into the bowl. Reserve the remaining coating mixture.
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