Pour 1/2 cup of water into a small bowl. Sprinkle the packages of gelatin over the water. Give it a whisk. Let the mixture sit while you make the sugar syrup.

Combine the sugar, corn syrup, salt, and 1/2 cup water in a saucepan. Cook over medium heat, do not stir this mixture.

Once the sugar dissolves, raise the heat to medium-high and cook until a candy thermometer reaches 240 degrees.

Put the gelatin mixture and the scraped vanilla seeds into the bowl of a stand mixer using the whisk attachment.

Slowly pour the sugar mixture into the mixer while on low speed.

Whip on high speed for 10 to 15 minutes. It will have gained volume and turned bright white. Add the vanilla.

This is the most important thing to remember, dust the bottom of a 9×13 pan with powdered sugar. Be very generous with the sugar, or you will never get the marshmallow out of the pan. Trust me on this one. Pour the marshmallow out and smooth.

Let the pan sit out, uncovered overnight.

The next day, cut out using a sharp knife, or cookie cutters. Dip the cookie cutters into powdered sugar so that you can get them out. Also, dust the marshmallows again (especially the sides) so they do not stick together.