Place in a heavy pan over low heat and stir until dissolved.
When the mixture start to boil, cover it about 3 minutes to allow any crystals which have formed to be washed down from the sides of the pan.
Be careful, though, not to let the mixture boil over.
Continue to cook uncovered and unstirred over high heat to the firm-ball stage (244 degrees F).
Overcooking makes the marshmallows tough.
Remove the mixture from heat and pour slowly over the gelatin, beating constantly with an electric mixer.
Continue to beat about 15 minutes after all the syrup has been added.
While beating, when the mixture is thick but still smooth, add: 2 tablespoons vanilla extract.
Put the mixture into an 8 x 12 in pan that has been lightly dusted with cornstarch.
Dust the top with cornstarch and set aside.
When it has dried for 12 hours, remove it from the pan, cut it into square with scissors dusted with cornstach, and store the fully dusted pieces in a closed tin.
Possible variations: Add coconut extract instead of vanilla. pour into pan coated with toasted coconut and roll cut pieces in toasted coconut instead of cornstarch. Use creme de menthe instead of vanilla for mint marshmallows. Use other flavors/liquers (almond extract, orange, Kahlua, etc.) instead of vanilla. Cut marshmallows into shapes and dip in melted vegan chocolate. Tint marshmallows with vegetable colors while beating the creme. Cut into holiday shapes (especially nice for spring- Easter, etc.). Time Includes resting time.