Marshmallows:

Line an 8×8-inch square tin with parchment, and spray generously with nonstick spray.

Fill a bowl with cold water. Add leaf gelatin, and set aside to soak.*

Meanwhile combine granulated sugar, corn syrup or liquid glucose, remaining 120 milliliters water, and fine sea salt in a large saucepan. Bring mixture to a boil and boil, without stirring, until syrup reaches 240° F (116° C) on a candy thermometer.

When sugar syrup nears 240° F, remove the soaked gelatin from the water and squeeze to drain. Add gelatin blob to a large mixing bowl (if using a hand mixer), or the bowl of a stand mixer.

Carefully pour hot sugar syrup over gelatin. Mix on high speed for 2-3 minutes, or until mixture begins to thicken. Add vanilla bean paste and continue mixing on high speed until very thick and voluminous, about 8-9 minutes more.

With an oiled spatula, scrape marshmallow fluff into prepared tin. Loosely cover with a well-oiled sheet of aluminum foil. Allow to set at room temperature until firm, at least 4 hours, or overnight.

Cutting and Coating:

In a small bowl, whisk together potato starch and icing sugar. Generously dust a large chopping board with the powder.

Turn marshmallow slab out onto dusted surface. Carefully peel away the parchment, then sift top of slab with more of the powder.

With a well-oiled chef’s knife, cut the slab into squares. I usually cut 6×6 rows, for 36 generously-sized marshmallows.

Toss cut marshmallows in additional powder, coating all sides evenly.

Store homemade vanilla bean marshmallows in an airtight container at room temperature for up to 1 month.