Marshmallows:

Line an 8 x 8-inch square tin with parchment, in a criss-cross pattern, allowing a 1-inch overhang on all sides. Spray with nonstick spray. Set aside.

Pour 120 milliliters (1/2 cup) water into a large mixing bowl (if using a hand mixer), or the bowl of a stand mixer. Sprinkle the powdered gelatin evenly over the water. Set aside.

In a large, heavy-bottomed stock pot, combine granulated sugar, corn syrup, remaining water, and fine sea salt. Bring mixture to a boil. Boil, without stirring, until syrup reaches 240° F / 116° C on a digital thermometer.

Carefully pour hot syrup over gelatin mixture. Mix on high speed for 2-3 minutes, until mixture begins to thicken. Mix in the vanilla bean paste.

Continue to mix on high speed until very thick and voluminous, about 8-9 minutes more.

With an oiled rubber spatula, scrape marshmallow mixture into prepared tin.

Allow to set until firm, at least 4 hours or overnight.

Cutting and Coating:

In a small bowl, whisk together confectioner’s sugar and cornstarch.

Generously dust a large chopping board with the cornstarch mixture. Turn marshmallow slab out onto dusted surface.

Peel away parchment. Sift top of slab with more of the cornstarch mixture.

With a 1 1/2 or 2-inch star cutter, cut the slab into stars.

Toss the cut marshmallows in additional cornstarch mixture, making sure all sides are coated.

Arrange on a small tray. Dust with edible glitter and foil stars.

Store in an airtight container at room temperature for up to 1 month.