In a medium sauce pan attached with a candy thermometer, add in 1/2 cup cold water, 1 1/2 cup sugar and 1 cup light corn syrup.

Stir really well, then bring to a boil on high. Stirring often.

Once it reaches 240, turn the heat to low.

*This next step has to be done right before you put in the melted, hot sugar mixture, so the gelatin doesn't get clumpy. If it does get clumpy, you'll need to redo it. In a small bowl, whisk 1/2 cup cold water and 3 packs of gelatin until smooth and pour into an electric mixer fitted with the whisk attachment and whisk on high.

Carefully add in the very hot sugar mix into the mixer while it’s whisking.

Beat on high for 10 to 15 minutes until thick, but still able to spread. Add in vanilla and salt!

Pour the marshmallow mix into the prepared baking pan and smooth with an oiled spatula. You can continue to oil your spatula to spread the marshmallows.

Add a nice layer of powdered sugar onto the top and use your hands to push the marshmallows into the pan.

Let them sit out, uncovered for 6 to 8 hours!

Punk the marshmallow out of the pan and onto a cutting board. Use a little powdered sugar on the cookie cutters to cut the shape. Enjoy!!