These fluffy, delicious pillows of love are surprisingly easy to make—just make sure you have a candy thermometer plus lots of chocolate and graham crackers for truly epic s'mores. 

Preparation

Combine granulated sugar, corn syrup and 4 ounces of cold water in a heavy-bottomed sauce pot. Bring mixture to a boil and cook until a candy thermometer reads 245°F. 

While syrup is boiling, place remaining water into a mixing bowl. Sprinkle the gelatin and salt over the top and stir. In a mixer, begin whipping the gelatin on high and slowly pour in the hot syrup. Continue to whip on high for 10 minutes, then add the vanilla extract.

Scrape marshmallow mixture into a greased 9x13-inch pan, pressing gently to flatten (it will be very sticky). Let cool at room temperature for 3 hours.

Mix together the confectioners sugar and corn starch, then use a fine mesh strainer to dust the top of the marshmallow with the mixture.

Turn out the marshmallow onto a cutting board. Use a thin metal spatula to help remove it from the bottom of the pan. Dust the other side of the marshmallow with the sugar mixture, then cut into 2-inch squares.

Combine remaining sugar mixture and cut marshmallows in a zip top bag, shake to coat, then dust off excess sugar and corn starch.

Marshmallows can be stored in a air-tight container at room temperature for up to 10 days.