1. Mix 1/2 cup confectioners’ sugar with 1/2 cup cornstarch. Grease a 9×13-inch pan, line with parchment, and dust with some of the mixture.

2. Sprinkle gelatin over 1/2 cup cold water in a stand mixer bowl; let bloom 10 minutes.

3. In a saucepan, combine sugar, corn syrup, remaining 1/4 cup water, and salt. Bring to a boil without stirring; cook to 240°F (soft-ball).

4. With mixer on low, slowly stream hot syrup into bloomed gelatin. Increase to high and whip 8–10 minutes until thick, glossy, and tripled. Beat in vanilla.

5. Scrape mixture into prepared pan, smooth top, and dust lightly with more sugar–starch. Let set at room temperature 6 hours or overnight.

6. Turn slab onto a dusted board. Cut into squares with an oiled knife or cutters; toss pieces in remaining sugar–starch to prevent sticking.

7. Decorate: draw Stay Puft faces with edible markers; pipe blue hats and red ribbon with candy melts or use fondant details.

8. Serve as marshmallow pops on sticks, float on hot cocoa, or use in s’mores. Store airtight at room temperature up to 2 weeks.