1/2 cup (125 ml) water

1/2 vanilla bean, the seeds only

5 tsp gelatin

1 cup (210 g) sugar

1/2 cup (125 ml) light corn syrup

1/4 cup (35 g) cornstarch

1/4 cup (35 g) icing sugar

Line an 8-inch (20 cm) square baking pan with plastic wrap and oil lightly.

In a small saucepan, combine the water and vanilla. Sprinkle the gelatin over the water and let bloom for 5 minutes. Add the sugar and heat gently, stirring until the sugar and gelatin have dissolved. Let cool for 5 minutes.

Pour into a bowl and add the corn syrup. Beat with an electric mixer until soft peaks form, about 10 to 12 minutes. Spread into the prepared pan and refrigerate for 2 hours or until the marshmallow has set.

In a bowl, whisk together the cornstarch and icing sugar.

Sprinkle a work surface and a knife with some of the cornstarch mixture. Unmould the marshmallow. Cut into 25 large cubes and coat with the starch mixture. Shake to remove any excess.

If desired, caramelize the marshmallows using a small culinary torch or around a campfire. Serve immediately.

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