Cinnamon Vanilla Marshmallows

INGREDIENTS
Delightfully borrowed, slight modified from Brownie Point

4 Gelatin Envelopes
3/4 cup Water
1 tbs Vanilla Extract
1/2 tsp Cinnamon

3 cups Sugar
3/4 cup Water
1 1/4 cups Corn Syrup
1/2 tsp Salt

Powdered Sugar for dusting
Parchment paper
Non-Stick Cooking Spray
 
DIRECTIONS

Line a 9x13pan and a loaf pan with parchment paper. Spray the paper with non-stick spray.

Fit a stand mixer with the whisk attachment. In the mixer bowl combine the first ¾ cup of water with vanilla extract. Sprinkle the gelatin over the liquid to soften, add the cinnamon.
 
Add the sugar, salt, corn syrup, and remaining ¾ cup water to a heavy saucepan. Bring to a boil without stirring over a medium-high heat. When this mixture is at a boil,let it go without stirring until it reaches the soft-ball stage (234-240 F)Be sure to watch that it does not boil over, simply reduce heat a little if it reaches near the top.
 
With the mixer at medium speed, pour all of the hot syrup slowly down the side of the bowl into the gelatin mixture. Be careful as you pour. When all of the syrup is added, bring the mixer up to full speed. Let it go for 8-10 minutes.
 
Pour marshmallow into the parchment-lined pan and smooth the top if necessary (make sure your tool is oiled). Allow the mixture to sit, uncovered at room temperature for 12 hours.
 
When ready, coat the top of your pan with sifted powdered sugar. Flip the Marshmallows out on to a piece of parchment paper. If you have trouble getting it out, just pull the sides away from the pan - This should help to release the Marshmallows. Cut into squares with a pizza cutter, coat with powdered sugar.