Marshmallows

You will need:

Combine gelatin and 1/2 cup cold water in the bowl of an electric mixer with whisk attachment. Let it stand 30 minutes.
Combine granulated sugar, corn syrup, salt and 1/2 cup of water in a small heavy saucepan; place over low heat and stir until sugar has dissolved. Wash down sides of pan with a wet pastry brush to dissolve sugar crystals.
Clip on a candy thermometer; raise heat to high. Cook syrup without stirring until it reaches 244°F (firm-ball stage). Immediately remove pan from heat.
With mixer on low speed, slowly and carefully pour syrup into the softened gelatin. Increase speed to high; beat until mixture is very thick and white and has almost tripled in volume, about 15 minutes. Add vanilla; beat to incorporate.
Generously dust an 8x12" glass baking pan with confectioners' sugar. Pour marshmallow mixture into pan. Dust with confectioners' sugar; let stand overnight, uncovered, to dry out. Recipe makes approximately 40 marshmallows.
Note: Add a few drops of food coloring for colorful seasonal treats.

Americans buy 90 million pounds of marshmallows each year, about the same weight as 1,286 gray whales
The marshmallow capital of the world is in Ligonier, Noble County, Indiana
Each summer more than 50% of all marshmallows sold are toasted over a fire
Americans spend nearly $125 million dollars on marshmallows each year
The largest s'more ever made weighed 1,600 lbs and used 20,000 toasted marshmallows and 7,000 chocolate bars. The record was set on May 23, 2003