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In the bowl you’re gonna be whisking in, make your base by adding together your water and gelatin– let it sit in the meantime.
In a saucepan, make your syrup by adding in your sugar, corn syrup and water slowly and bring over medium heat, make sure everything is melted before bringing it to a boil.
Once the syrup is boiling, use a candy thermometer to check its at 240f.
Once it reaches 240f, take it off the heat, slowly pour it into your gelatin base and start whisking.
Whisk on high for ~8 minutes, halfway through you can add in your vanilla extract/paste and a good dash of salt.
In the meantime, coat your baking pan with a thin coat of oil and a dusting of powdered sugar and corn starch.
After 8 minutes, check to see the consistency to make sure it’s thick, shiny and can still hold it’s shape– it should not be fully stiff peaks as this will make the mixture hard to work with and shape.
Pour into your baking pan and smooth out the best that you can, the longer you try to smooth it out the harder it will be!
Dust again with a coat of powdered sugar + corn starch and let it set for ~4 hours or overnight.
Using a knife coated with a thin layer of oil and dusted with the powdered sugar mixture, cut your marshmallow into cubes.