Coat a very large cookie sheet (rimmed) with cooking spray. Line with parchment paper. Spray parchment paper, set aside.
Pour 1/3 cup cold water into the bowl of an electric mixer. Add gelatin and gently stir. Let mixture soften for about 5 minutes.
Place sugar, corn syrup, salt, and 1/3 cup water in a medium saucepan. Cover, bring to a boil. Remove lid and cook, swirling pan occasionally, until syrup reaches 238 degrees (soft-ball stage) on a candy thermometer, about 5 minutes.
With mixer on low speed, whisk gelatin mixture and slowly pour the syrup in a steady steam down the side of the bowl. Gradually raise speed to high and beat until mixture is thick, white, and triples in volume - about 12 minutes. Add vanilla, and beat 30 seconds to combine.
Pour mixture onto prepared baking sheet, smooth with a spatula. Let stand at room temperature, uncovered until form, at least 3 hours, or overnight.
Coat snowflake cutter with cooking spray to prevent sticking. Cut out as many marshmallows as possible; coating cuter with more cooking spray as needed. Use marshmallows immediately, or store in airtight container at room temp up to a week.
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Serving hot chocolate at your wedding? These homemade marshmallow snowflakes would be perfect to add to your Fall or Winter wedding. Want to make these into favors? Click HERE for Martha’s tutorial.