21 g gelatin
1 cup water, divided
300 g (1 1/2 cups) white sugar
310 g (1 cup) glucose
1/2 tsp salt
1 tbsp vanilla bean paste
Icing sugar

Combine the gelatin and 1/2 cup of water in the bowl of a stand mixer fitted with a whisk attachment and set aside.

Combine the sugar, glucose, salt, and the remaining 1/2 cup to a medium sized saucepan. Simmer over medium heat, stirring, until the sugar has dissolved.

Raise the heat to high and cook, without stirring, until the syrup reaches 115C on a thermometer. Remove from the heat.

With the mixer set on low speed, slowly pour the syrup into the softened gelatin. Once the syrup has been poured in, add in the vanilla and increase the speed to high, and whip until the mixture is very thick and fluffy, and has cooled down, 8-10 minutes.

Spread the marshmallow mixture onto the prepared baking tray dust icing sugar over the top, cover with cling wrap and allow to sit overnight before cutting.

Use a greased knife to slice through the marshmallows, you could also use cookie cutters to make shapes. Spraying the knife with non-stick spray helps reduce the stickiness.

Store in an airtight container, the layers separated by baking paper. Enjoy.

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