Photo Credit: Jack Deutsch
1 cup cold water
3 1/4-ounce envelopes of unflavored gelatin
2 cups sugar
1 cup light corn syrup
1/4 teaspoon salt
2 teaspoons vanilla extract
Confectioner’s sugar (sifted) to garnish, if desired
To Make: Lightly butter or spray the bottom of square of rectangular cake pans with a non-stick cooking spray. In a mixing bowl, pour 1/2 cup cold water and gelatin packets. Let stand.
In a saucepan, mix the sugar, corn syrup, salt and remaining 1/2 cup of cold water. Stir over medium heat until sugar dissolves and mixture comes to a boil. Attach candy thermometer to side of pan and boil until thermometer reaches 240 degrees Fahrenheit (approximately 10 minutes). Remove from heat. With a hand mixer at low speed, slowly pour the hot syrup into the gelatin. Increase speed to high and beat until mixture has become very fluffy and white (approximately 10 minutes). Add vanilla extract and beat for 30 seconds to combine. For colored marshmallows, divide into smaller bowls, add food coloring, and using a spatula, scrape into prepared pans. Let set for a few hours before taking out and slicing into cubes.
To Decorate: Slice strips of candy Airheads Extreme Sweetly Sour Belts and wrap around marshmallows like ribbons. Glue bows with icing.