Add the hot syrup to the gelatin and water mixture, pouring the syrup down the side of the mixing bowl in a steady stream with the mixer on low. (Kirk McKoy / Los Angeles Times)
Gradually increase the mixer speed to high. After the mixture has tripled in volume, add the salt, cinnamon and vanilla and mix until combined. (Kirk McKoy / Los Angeles Times)
Spread the mixture out evenly onto a buttered and parchment-lined baking sheet with a spatula. Let stand at least four hours or overnight. (Kirk McKoy / Los Angeles Times)
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After the marshmallows have set, cut out shapes with a cookie cutter. (Kirk McKoy / Los Angeles Times)
Pack in a tissue-lined tin. (Kirk McKoy / Los Angeles Times)
