Ingredients

4 1/2 teaspoons (2 packets) unflavored gelatin powder 
3/4 cup cold water, divided 
1/2 cup light corn syrup, divided 
3/4 cup granulated sugar 
1/4 teaspoon salt 
1 teaspoon vanilla bean paste
2 teaspoons pure vanilla extract 
1/2 cup powdered sugar 
1/4 cup cornstarch

Kitchen Equipment

Candy thermometer
Hand mixer or a stand mixer

Directions

Grease an 8 x 8-inch pan. Set aside.

In a small bowl, sprinkle the gelatin over 1/2 cup water and whisk together. Allow to rest for 5 to 10 minutes for the gelatin to "bloom" or activate. Microwave for 30 seconds on high to dissolve the gelatin.

In a large mixing bowl, place 1/4 cup light corn syrup and the gelatin syrup. Set aside.

In a medium saucepan, whisk together the remaining 1/4 cup corn syrup, 1/4 cup water, granulated sugar, and salt to a boil. Using a candy thermometer, bring the sugar syrup to a boil over medium high heat and continue boiling until the temperature reaches 240 degrees F. This will take about 5 minutes.

As soon as the temperature is reached, slowly pour into the gelatin mixture and, using a stand or hand mixer,immediately begin beating on low speed to incorporate. Turn the mixer up to medium speed and beat for 5 minutes. Increase speed to medium-high and continue beating for another 4 minutes. Turn the speed to high and beat for an additional 1-2 minutes. The marshmallow mixture should be thick and puffy. Beat in the vanilla bean paste and extract.

Pour marshmallow mixture into prepared pan, using a wet spatula to spread it evenly.

In a small bowl, whisk together the powdered sugar and cornstarch. Sprinkle generously over the top of the marshmallows, covering them completely in a thick layer. Allow to rest for 6 hours or overnight before removing from the pan.

To release the marshmallows from the pan, run a knife around the edges and invert onto a large cutting board. The marshmallows should slowly release from the greased pan. Using a greased knife, cut the marshmallows into 1 1/2-inch to 2-inch cubes, immediately coating them in the powdered sugar mixture to keep them from being sticky. Pat off the excess or place marshmallows in a strainer and shake it off.

The marshmallows will keep in an airtight container at room temperature for 1 week. If you are making these in advance or want to keep them around for a season, freeze the marshmallows to keep them fresh and take them out as needed.