Mix 1/2 cup of water and gelatin in a large bowl and set aside.
In a medium saucepot, combine sugar, light corn syrup, salt, and ½ cup of water and stir. Pop in a candy thermometer and bring to a boil. Once the mixture has reached 240° Fahrenheit, remove from heat.
Add sugar mixture very slowly to the gelatin mix (it will be very hot). Beat on low until fully combined and then switch to high for 8 minutes until mixture is thick and fluffy.
Place marshmallow fluff into a buttered 9x9 pan and evenly spread with a spatula. Place greased saran over top, smoothening out the surface. Allow marshmallows to set for at least 6 hours or overnight.
Combine corn starch and icing sugar and dust workspace with the mixture. Once the marshmallows have set, pop them out of the pan and onto the workspace. Dust more icing sugar mixture on top and slice marshmallows with a greased knife.
Roast marshmallows to perfection and sandwich between two graham crackers with a piece of good quality dark chocolate. Enjoy!
