Coat a 9 x 13 inch baking dish with butter and powdered sugar.
Put 3 envelopes of unflavored gelatin and a 1/2 cup of water in your mixer's bowl and let "bloom" for 10 minutes. Meanwhile add 2 cups of sugar, 2/3 cup of white corn syrup and 1/4 cup water in a saucepan. Bring to a boil and boil 1 minute. Turn on mixer and drizzle boiling syrup into the mixer's bowl. Turn mixer up and add 1/4 teaspoon salt. Turn mixer on the highest setting you can without losing the contents of the bowl. When it fluffs around the sides, stop the mixer and scrape down the sides of the bowl. Turn back on high and continue mixing until the volume stops increasing. (This whole process should take from 8-12 minutes.)
Add 1 Tablespoon of vanilla extract and mix in. Add coloring now, if you wish. Pour into baking dish and smooth with a spatula.
Cool overnight.
Put 3 envelopes of unflavored gelatin and a 1/2 cup of water in your mixer's bowl and let "bloom" for 10 minutes. Meanwhile add 2 cups of sugar, 2/3 cup of white corn syrup and 1/4 cup water in a saucepan. Bring to a boil and boil 1 minute. Turn on mixer and drizzle boiling syrup into the mixer's bowl. Turn mixer up and add 1/4 teaspoon salt. Turn mixer on the highest setting you can without losing the contents of the bowl. When it fluffs around the sides, stop the mixer and scrape down the sides of the bowl. Turn back on high and continue mixing until the volume stops increasing. (This whole process should take from 8-12 minutes.)
Add 1 Tablespoon of vanilla extract and mix in. Add coloring now, if you wish. Pour into baking dish and smooth with a spatula.Cool overnight.
In the morning, invert the baking dish over a cutting board coated with powdered sugar.
Cut into squares of the desired size.
Dredge squares in powdered sugar until not sticky. Keep in an airtight container until ready to use. 
A small bag of these make a wonderful gift with a jar of homemade hot chocolate mix.
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