• Gather all ingredients and equipment
• Separate and soak the gelatin leaves in about 2 cups ice cold water.
• Place the sugar, 40 ml water, and corn syrup in a small saucepan over medium-high heat and cook the syrup till 245ºF.
  
• While the syrup is cooking, in the bowl of a stand mixer whip the egg whites, vanilla bean, and salt until soft peaks. (If the whites reach soft peaks before the syrup is ready, turn the mixer to the lowest setting-just to keep them moving)
• Slowly pour the syrup into the whipped egg whites, while the mixer is running on high speed.
• Quickly place the softened gelatin sheets and 1 TBSP of the water into the same syrup pan. Using the residual heat to melt the gelatin. Pour the warm gelatin slowly into the whipping egg whites.
• Continue to whip for 5 minutes, until the mixture is feels completely cool when you touch the outside of the bowl.
• Dust a baking sheet generously and evenly with the marshmallow mix.  Spread the marshmallow evenly and sprinkle with more marshmallow mix. Dry for at least 4 hours.  
• Cut marshmallows into the desired shapes and sizes using a pizza cutter, knife, or scissors brushed with oil so it won't stick.
• Sprinkle with marshmallows mix and shake the excess off. Place in airtight container and will hold for one week.

Marshmallow Mix:

• Sift together the cornstarch and powdered sugar and place in an airtight container.