Classic Vanilla Marshmallows  Makes about 2 dozen  The bloom:
41/2 teaspoons unflavored powdered gelatin  1/2 cup cold water
The syrup:  3/4 cup sugar  1/2 cup light corn syrup, divided
1/4 cup water  1/8 teaspoon salt  The mallowing:  2 teaspoons
pure vanilla  1/2 cup classic coating, plus more for dusting
(see recipe below)  1. Lightly coat an 8-by-8-inch baking pan
with cooking spray. Whisk together gelatin and cold water in a
bowl and let soften for 5 minutes.  2. For the syrup, stir
together sugar, 1/4 cup corn syrup, water and salt in a saucepan
over high heat. Boil, stirring occasionally, until temperature
reaches 240 degrees.  3. Meanwhile, pour remaining 1/4 cup corn
syrup into the bowl of an electric mixer fitted with the whisk.
Microwave gelatin on high until melted, about 30 seconds. Pour
into mixer bowl. Set the mixer speed to low and keep it running.
4. When syrup reaches 240 degrees, slowly pour it into the mixer
bowl. Increase speed to medium; beat 5 more minutes. Increase
speed to highest