Prepare Pan

Brush a 9×13 cake pan with oil. Line with parchment paper allowing a 2-inch overhang on all sides. Then brush parchment paper with oil and set pan aside.

Make Syrup

Combine granulated sugar, corn syrup, salt, and 3/4 cup water into a medium saucepan. Stir ingredients constantly until sugar dissolves over high heat. Continue cooking at a rapid boil for about 9 minutes without stirring (or until the mixture registers 230 degrees Fahrenheit on a candy thermometer).

Beat Ingredients Together

While the sugar mixture is reaching temperature put the other 3/4 cup cold water into a mixing bowl and sprinkle with gelatin and set aside for 5 minutes. Then use a mixer with the whisk attachment and mix the gelatin on low-speed. Then add the hot syrup into the gelatin mixture. Gradually increase speed to high, add vanilla extract and continue beating for about 12 minutes or until mixture is very stiff. Tip: try adding a small amount of flavoring or even a few drops of food coloring while beating ingredients.

Pour into Pan

Pour marshmallow mixture into prepare 9×13 cake pan. Using a spatula brushed with melted coconut oil and smooth the marshmallow mixture so the top is flat. Set the pan aside uncovered for about 3 hours or until mixture is firm.

Prepare and Cut Marshmallows

Sift 1 cup of confectioners sugar into a large bowl. Sprinkle about half of the sugar onto a work surface. Unmold the marshmallow mixture onto the work surface atop confectioners sugar and gently remove parchment paper. Using a pastry brush lightly brush a sharp knife with the melted coconut oil and cut marshmallow into 2-inch squares. After each cut, rinse the knife off in hot water and re-oil the knife prior to making another cut. Continue this step until the marshmallows are completely cut.

Finalize and Cut Marshmallows

Place cut marshmallows in bowl with the confectioners sugar. Toss until all sides of the marshmallows are covered. Shake off excess sugar from marshmallows and enjoy! Be sure to place the marshmallows in an airtight container and they can be stored for up to 3 to 5 days.