Vanilla Marshmallows :)

VALENTINE COLLECTION: For the bloom: 1/2 cup & 2 TB cold water 1 1/2 TB pure vanilla extract 3 TB unflavored gelatin  For the base: 3/4 cup water 1 1/4 cup Marshmallow Syrup  Pinch salt 1 1/2 granulated cane sugar Marshmallow Syrup: 2 cups water 5 1/3 cups granulated cane sugar 1 tsp cream of tartar Pinch of salt  Place the ingredients in a heavy 4-quart pan, stirring gently with a heatproof spatula until the sugar is moistened. Bring to a boil over med-high heat, and cover the pan for 2 min to allow steam to wash any sugar crystals from the sides of the pan. Then uncover the pan, insert a candy thermometer,and increase the heat to high. Do not stir it at all once you have removed the lid  or the syrup will crystallize as it cools. Continue cooking until it reaches 240 degrees. Remove from heat and let the syrup cool for fifteen minutes. Ladle it into clean jars and attach the lids. Store it at room temperature for up to 2 months. If the syrup begins to form crystals at the bottom of the jar, don't be alarmed; pour out the amount of syrup you need when you use it,without scraping the jar. Discard any crystallized part that is left in the jar. NOTE: The syrup will be very thick once it cools. To use it,microwave for 2min on high,or place the jar in a pan of hot water over low heat until it can be poured easily. Do not stir the syrup.  Spray the bottom and sides of a 9 by 13 by 2-inch or 11by 15 by 1-inch pan or another mold you will be using for the marshmallow batter with a pan coating such as Pam, and wipe it lightly with a paper towel,leaving only a thin film of oil. Make the bloom.  Measure the cold water into a measuring cup and add the vanilla. Place the gelatin into a small bowl and pour the water and vanilla over it, stirring with a whisk or fork until there are no lumps. Set the bowl near the stove. Make the base: Place the water,Marshmallow Syrup,salt, and sugar, in that order,into a 4-quart pan. Bring the mixture to a boil over med-high heat. Then place a lid on the pan and boil it,covered for 2 min. This step is essential in order to eliminate sugar crystals on the side of the pan that may cause the marsmallows to crystallize. Remove the lid,insert a candy thermometer, and continue boiling until the thermometer reaches 250 degrees. Do not stir the mixture once the lid has been removed. Remove the thermometer and gently stir in the bloomed gelatin. Pour the batter into a bowl of an electric stand mixer. Beat it on high speed for 10-12 min, using the wire whisk attachment or the paddle beater. At first, the marshmallow batter will look very watery; as it beats, it will become thick,white, and glossy,and will increase in volume by two- to threefold. Remove the bowl from the mixer stand and spread the marshmallow batter into the prepared pan. Smooth the top with the spatula, or wet your hand and smooth the marshmallow with your palm. Let the pan set out at room temperature,uncovered, for at least 4 hours or overnight. After that you can cut the marshmallows and place in an airtight container,with wax paper between the layers.Leave the corner of the lid slightly ajar. The marshmallows will keep up to 2 weeks at room temperature. You can also dip or coat the marshmallows. (Source: Marsmallows-Eileen Talanian)