add two packets of gelatine powder to the bowl of your KitchenAid, give it a stir and leave it to set

pour 1/2 cup of cold water in the bowl of a KitchenAid mixer fitted with the whisk attachment, give it stir or two and then leave it set

meanwhile stir the remaining water and the sugar together in a heavy bottom sauce pan

bring it slowly to a boil

continue boiling until the mixture comes to the soft-ball stage, or between 235˚-240˚ on your candy thermometor

once it hits 235˚ you can remove it from the heat and let it cool a little

then add your vanilla extra or other flavors, and the salt, be aware that adding things to hot syrup can sauce it to bubble violently

cool 1-2 minutes more, you just don't want to pour boiling syrup straight in the mixer

when it's cooled a bit, no more than 3 minutes total, turn the mixer on low, and start dribbling in the hot syrup

make sure it hits the bowl first and then runs into the gelatine

once all the syrup is added slowly turn the mixer up to high or 1-2 notches below will be fine too

let it run until the mixture is soft, white and fluffy, about 10-15 minutes it should hold a bit of peak when you dab a spoon in it, the top will hold and then fall over

meanwhile add 1-2 TBSP powdered sugar to a clean 8x8 pan and shake it around until it well coated

at this point you can add some food color if you want and stir it in until it's mixed

scrape the marshmallow fluff into your prepared pan

after 4 hours, sift more powdered over the top of marshmallows

cut around the edge and use a spatula to encourage it to come out of the pan

cut in 8 slices, and then cut across those 8 slices to make 64 squares

dust them all with more powdered sugar

store in a covered container 3-4 days