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Line a 13-by-9-inch baking pan with plastic wrap or line bottom of pan with wax paper or parchment paper. Coat the plastic or paper with cooking spray; set pan aside.
In a large metal or heatproof bowl sprinkle gelatin over 1/2 cup cold water; set aside.
In a 2-quart heavy saucepan, stir together the remaining 1/4 cup water, 1 3/4 cups sugar and the corn syrup until combined. Bring to a boil over medium-high heat. Clip a candy thermometer to the side of the saucepan. Cook, without stirring, over medium-high heat until the thermometer registers 260°F, hard-ball stage (12 to 15 minutes total). Remove from heat; pour over the gelatin mixture in the bowl and stir well to combine (the mixture will foam and bubble up in the bowl).
Meanwhile, in a clean large mixing bowl, beat egg whites, vanilla and salt with an electric mixer on high speed until foamy. Gradually add the remaining 1/4 cup sugar, 1 tablespoon at a time, until stiff peaks form (tips stand straight). With the mixer on high speed, gradually add gelatin mixture to egg white mixture, beating for 5 to 7 minutes or until thick (like the consistency of thick, pourable cake batter). Quickly and gently spread the marshmallow mixture into the prepared pan. Coat another piece of plastic wrap with cooking spray; place, coated-side down, over the marshmallow mixture in the pan. Chill for at least 5 hours or until firm.
In a small bowl, combine confectioners’ sugar and cornstarch; sprinkle about 1/4 of the mixture evenly onto a large cutting board. Remove the plastic wrap from the top of the marshmallows. Loosen the sides if necessary and carefully invert the marshmallows onto the cutting board. Remove plastic wrap or paper. Sprinkle the top with some of the remaining confectioners’ sugar mixture. Cut the marshmallows into about 1-inch squares. Place the squares, about one-third at a time, in a large sealable plastic bag. Add the remaining confectioners’ sugar mixture; seal the bag and toss to coat all sides of the marshmallows with sugar. Store the marshmallows between sheets of wax paper or parchment paper in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 1 month.