Classic Vanilla Marshmallows

*The Bloom*
In a small bowl, whisk together the gelatin in the cold water and let soften for 5 minutes.
*The Syrup*
Stir together the sugar, 1/4 cup of the corn syrup, water and salt in a medium saucepan over medium-high heat. Boil, stirring occasionally, until the temperature reaches 240 F. Meanwhile, pour the remaining 1/4 cup corn syrup into the bowl of an electric mixer fitted with the whisk attachment. Microwave gelatin on high until completely melted, about 30 seconds. Pour into the mixer bowl. Set the mixer speed to low and keep in running.
*The Mix*
When the syrup reaches 240 F, slowly pour it into the mixer bowl. Increase the speed to medium and beat for 5 minutes. Increase to medium-high and beat for 5 more minutes. Beat on the highest setting for 2 minutes more and beat in the vanilla; the finished marshmallow will be opaque white, fluffy and doubled in volume. Pour it into the prepared pan, using an offset spatula to smooth it into the corners. Sift coating evenly and generously over the top. Let set for at least 6 hours in a cool, dry place.
Use a knife to loosen the marshmallow from the edges of the pan. Invert the slab onto a coating dusted work surface and dust it with more coating. Cut into whatever size pieces you wish (a pizza cutter works well for this). Dip the sticky edges of the marshmallow in more coating, patting off the excess.