Grease a 9x13 inch pan and shake powdered sugar through the pan, coating generously.

Pour ½ cup of water into the bowl of an electric stand mixer fitted with a whisk attachment. Add the gelatin to the cold water and let it sit while you get the other ingredients together.

In a saucepan over medium heat, add remaining ½ cup water, granulated sugar, corn syrup, and salt. Mix until sugar dissolves. Heat mixture until it reaches 240 degrees F. Do not stir the mixture after the sugar dissolves.

Turn the mixture on low speed. Carefully drizzle the hot sugar mixture into the gelatin in a steady stream. Try not to pour the hot sugar mixture into the whisk attachment. Once the sugar is incorporated, gradually increase the speed to high and whip mixture until white and thick, about twelve minutes. Stop the mixer and then add in the vanilla extract. Whisk on high for three more minutes.

In a large mixing bowl, combine the marshmallow with the fruit loops. Mix until incorporated. Add marshmallow fruit loop mixture to greased and sugared pan. Refrigerate for at least an hour, at most overnight before cutting.