Pour the 1/2 C cold water into the bowl of a mixer.

Add the gelatin to the water and allow it to sit (bloom) for 10 minutes.

Line a 9x9 baking pan with foil or parchment paper.

Generously spray non-stick oil all over foil/paper.

Pour the corn syrup, sugar, and 1/4 C water into a sauce pan.

Heat over medium-high heat until it comes to a boil.

Allow to boil for exactly one minute.

Using the whisk attachment of the mixer, break up the gelatin.

Slowly pour the corn syrup mixture into the bowl while the mixer is on.

Slowly increase the speed of the mixer to high.

Allow the mixer to stay on high for 10 minutes.

Add extract.

Feel the side of the bowl - if it is still quite warm, allow another minute or two of mixing. If it is feeling luke warm or cooler, pour the mixture into the greased pan.

Any spatulas you use need to be sprayed with non-stick oil. TRUST ME.

Sprinkle powdered sugar over the top of the pan and cover with foil.

Allow to set for at least 2 hours.

Remove marshmallow block from pan.

Use a greased knife (I find a bread knife works the best) to cut the marshmallows into pieces - you can make large ones like I did or smaller ones.

Store any extras in an airtight container for up to 5 days (but they won't last that long once you taste how good they are!)