Marbled Marshmallow

• Prepare the baking pan by rubbing a little vegetable oil on the bottom and sides.
  
• Sift a good amount of powdered sugar all over the bottom and sides until fully coated. At least 1/8 inch thick of powdered sugar coating.
• In a medium saucepan attached with a candy thermometer, add 1/2 cup of water, sugar cup sugar and 1 cup light corn syrup. Bring the mixture to a boil while stirring so it doesn't burn.
  
• The sugar needs to be at to 240-250 degrees (soft ball or firm ball) on a candy thermometer. Watch very carefully so it's exactly around 240 to 250 degrees. No less or no more. Once it reaches the temperature, turn the burner to a very low simmer.
  
• In a small bowl, whisk together gelatin and the other 1/2 cup water with a fork
  
• Using an electric mixer, with the whisk attachment and whisk the gelatin so it doesn't clump.
  
• Right away, carefully add in the very hot sugar mixture into the mixer while it's whisking.
  
• Beat on high for 10 minutes until thick, fluffy and white.
• After 10 minutes, add in the vanilla extract and salt. Continue to whisk for another minute.
• Pour the marshmallow mix into the prepared baking pan.
  
• If you want, add the sprinkles over the gooey marshmallow mixture and then let them sit uncovered for 6-8 hours or overnight.
• To remove the marshmallows, cut around the edge of the pan with a well-oiled knife, sprinkled with powdered sugar.
• Add powdered sugar to your hands and lift the marshmallows from the pan.
  
• Place the marshmallow sheet on a cutting board and cut the marshmallows with the same oiled, powdered sugared knife.