1. Prepare a 9×13-inch pan by lightly oiling it, then dust with a mix of powdered sugar and cornstarch.

2. Bloom gelatin: add 1/2 cup cold water to the mixer bowl and sprinkle gelatin over the top; let stand 5 minutes.

3. In a saucepan combine remaining 1/2 cup water, sugar, corn syrup, and salt; heat, stirring until dissolved.

4. Attach a candy thermometer and boil without stirring until 240°F (soft-ball stage).

5. With mixer on low, carefully stream hot syrup into bloomed gelatin; increase to high and whip 8–12 minutes until thick, white, and glossy.

6. Beat in vanilla during the last minute.

7. Quickly spread marshmallow into the prepared pan; smooth the top with a greased spatula.

8. Let set uncovered at room temperature for 6 hours or overnight.

9. Dust the surface with powdered sugar/cornstarch, loosen edges, and turn out onto a coated board.

10. Cut into cubes, rounds, or ghost shapes; toss pieces in more coating to prevent sticking.

11. Decorate as Stay Puft: shape tiny sailor hats from fondant, add blue/red accents, and draw faces with edible marker or icing.

12. Optional: dip marshmallows halfway in melted chocolate and add sprinkles; serve on sticks or platters.