Combine gelatin with ½ cup of cold water in a stand mixer bowl.

On the stovetop, combine granulated sugar, corn syrup, cocoa powder, Torani Salted Caramel Syrup, vanilla extract and ½ cup water in a saucepan over medium heat until the sugar dissolves and the syrup reaches 240 degrees.

Remove from heat and slowly pour the sugar syrup over the dissolved gelatin in the bowl of a stand mixer.

Whip on medium-high speed until mixture thickens, for about 15 minutes.

Pour the mixture out into an 8x12 baking dish lined with parchment paper and lightly dusted with confectioners sugar; rest in dish overnight.

Turn solidified marshmallows out onto a cutting board and cut with a football cookie cutter; decorate with white icing to create football laces.