Bloom the gelatin by mixing it with the 1/4 cup of water in your mixer bowl. While it "blooms", grease an 8" by 8" pan with vegetable oil.

In a medium saucepan, mix the sugar, boiled cider, corn syrup, and water. You'll need a thermometer to measure when it hit's 240F. Because of the cider, this will take almost 12-15 minutes. Once the mixture has reached 240F, place the mixer bowl on the mixer and with the whisk attachment, slowly pour in the hot sugar mixture while going slow.

Once all the syrup is in, up the speed to medium high and whisk until opaque - about 15 minutes. Using a greased spatulate, pour into greased pan.

Let sit overnight and then coat the top with powdered sugar, pulling back the sides until the marshmallow is removed whole. Cut into squares and then toss in more powdered sugar.

Store in an airtight container for 1-2 weeks.