Add gelatin and 1/2 water into the bowl of a stand mixer.

Combine remaining 1/2 cup water, sugar, corn syrup, and salt in a small sauce pan. Place over Medium-High heat, cover and cook for 3 to 4 minutes.

Uncover and clip a candy thermometer to the side of the pan a continue to cook until temp reaches 240 F. Should take about 7 to 8 minutes. Once mixture reaches this temperature, immediately remove from heat.

Turn the mixer on low speed, while running, slowly pour sugar mixture down the side of the bowl into the gelatin mixture.

Once you have added all the sugar syrup, turn speed to high and whip until mixture becomes very thick and lukewarm, about 15 minutes.

Add peanut butter and vanilla during the last minute of whipping, mixture will deflate some.

Combine confectioner’s sugar and corn starch together in a medium bowl.

Lightly spray a 9 x 13 baking pan with cooking spray and dust with the confectioner’s sugar mixture.

Evenly spread marshmallow cream out in the pan.

Sprinkle with more confectioner’s sugar mixture.

Let set uncovered for at least 4 hours, preferably overnight.

Once set, turn marshmallows out onto a cutting board and slice into 1/2 in. wide strips with a pizza cutter dusted in confectioner’s sugar mixture.

Cut the strips into 1/2 inch cubes.

Once cut, dust every side of each marshmallow with confectioner’s sugar mixture, make more mixture if needed.

Store in an air tight container for up to 3 weeks!