Oil a 2-quart baking dish with vegetable oil. Line the dish with aluminum foil and lightly oil.

In an electric mixer bowl, soften the gelatin with 1/4 cup + 1 Tbl of the water.

Place the sugar, corn syrup, remaining water and salt in heavy sauce pan. Bring to a boil and cook over high heat until the mixture reaches 234-240 F, or the soft ball stage on a candy thermometer.

With the whisk attachment at high speed, beat the hot mixture slowly into the gelatin until the mixture is very stiff, about 15 minutes. Add the vanilla then beat for 30 seconds. Pour the mixture into prepared dish and smooth with an oiled spatula. Let stand at room temperature for 10-12 hours uncovered.

Sift confectioners sugar onto a cutting board. Turn the marshmallows onto the board. Lightly oil marshmallow cutters. Sift additional confectioners sugar into bowl. Cut the marshmallows and roll in confectioners sugar.