Bloom the gelatin in 3/4 cup water in your mixing bowl. Blooming gelatin is just sprinkling it over a liquid and allowing it to absorb a portion of that liquid. If you watch you can see the gelatin puff up or 'bloom' as it takes on water.
In a heavy bottom pan, bring the sugar, salt, light corn syrup, water to a boil.
Continue to boil till the temperature reaches 240* F.
While the whip is whipping at high speed slowly and carefully add the boiling sugar to the gelatin.
Now you are going to want to whip it for 10 minutes. That is right...10 minutes. God love ya if you have a hand mixer.
About 5 minutes into the whipping process you can add color if you want colored marshmallows.
After 10 minutes the marshmallow cream is sticky and fluffy and yummy!!!
Next you are going to line a pan (8x8, 9x9, small rectangle... the smaller the pan the thicker they will become) with either parchment paper or wax paper
Then you are going to liberally spray the paper with pan spray. Now spray a rubber spatula with pan spray. Spray your hands with pan spray. (I am not kidding)
Scrape the marshmallow into your lined pan and spread it out with your spatula.
Cover with plastic wrap and allow to rest 8-12 hours.
How to cut homemade marshmallows so they don't stick:
Spray a pizza wheel with non stick spray.
Slice off a 1 1/2 inch strip of marshmallow.
Cut the marshmallow strip into squares
Combine equal parts of rice flour and powdered sugar in a bowl. The rice flour keeps them from sticking to each other and the powdered sugar gives the rice flour a bit of sweetness.
Cover all exposed surfaces with the mixture and tap off the excess. It is a messy and some what tedious process but so worth it and so necessary.
Dip them in chocolate, write your name on them, or toast them over an open fire. They are delicious and so worth the effort. You may never buy a bag of marshmallows again!