MARSHMALLOWS:

Prepare 8x8 baking pan by spraying or wiping down with vegetable oil.

Line with parchment with 3 inch over hang to pull marshmallow out after it's set.

Put granulated sugar, corn syrup, salt, and 1/4 cup water into a medium saucepan.

Bring to a boil over high heat, stir to dissolve sugar.

Cook, do not stir, until sugar mixture reaches 238 degrees F about 6 minutes.

In mixing bowl put 1/4 cup cold water into the bowl of an electric mixer; sprinkle with gelatin.

Let sit/soften 5 minutes.

Using whisk attachment mix on low speed, beat hot syrup into gelatin mixture on medium speed increasing to high speed.

Beat until mixture is stiff, about 12 minutes.

Add vanilla, continue to mix.

Pour into prepared dish, and smooth with an offset spatula.

Let set for minimum 4 hours. No need to cover.

CINNAMON SUGAR:

Mix all ingredients making sure there are no lumps. Set aside

When ready take marshmallows out of pan by lifting the parchment over hang.

Using a large sharp knife, cut into 4 strips.

Then cut each marshmallow strip into 5 equal squares.

Coat fingers in powdered sugar. Roll each marshmallow in cinnamon sugar.

Set on parchment to set.

Repeat until all are done.

Store in air tight container for up to 5 days.