Grease a 8x8-inch baking dish with non stick cooking spray.

In the bowl of a stand mixer with a whisk attachment combine the gelatin with ½ cup COLD water. Mix and let it sit while you prepare the syrup.

In a heavy saucepan, combine the remaining ½ cup water, granulated sugar, corn syrup, and salt. Mix with a whisk until there are no more sugar clumps and then don't touch it again. Cook over medium heat, until the sugar dissolves. Insert a candy thermometer and bring the mixture to 240°F (115°C).

With the mixer on low speed, slowly pour the hot sugar mixture into the gelatin mixture. Once all the syrup is added, increase to high speed and whip until the mixture becomes thick and fluffy, about 10-12 minutes. You want stiff peaks.

Add the vanilla, butter, and almond extracts and mix until well combined. Fold in the sprinkles, trying to work as fast as you can. The colors may bleed a little bit and that's okay.

Pour the marshmallow mixture into the prepared pan, spreading it evenly with a greased rubber spatula to the sides of the pan. Add more rainbow sprinkles on top if desired.

Let the marshmallows set at room temperature for at least 6 hours, or overnight, until firm.

Once set, grab a cutting board and line it with parchment paper and use a greased knife or cookie cutter to cut the marshmallows into squares or shapes of your choice.

I find 1in squares to be the perfect size for snacking but 2 inch squares are best for gifting.

Dust the cut edges of the marshmallows with more powdered sugar and cornstarch mixture to prevent sticking.