In your stand mixer add your gelatine and water and leave it to soak until your sugar syrup is ready
Add your sugar and water to a pan and bring to the boil then turn the heat right down to a simmer and set your timer to 11 minutes
Grease your tray with vegetable oil then cut some baking paper to fit the base and sides of your tray and grease that too
Add your icing sugar and corn flour to a bowl
Sprinkle your baking paper with your icing sugar and corn flour mix with a sieve
When your 11 minutes are up take your syrup off of the heat and fill a glass up with cold water and drop a little of your syrup into it. Then pick the syrup up and roll it in between your fingers. If it rolls into a ball you know you have reached soft ball stage
Add your sugar syrup to your gelatine and beat on a high speed for 5 minutes
Add your Vanilla and beat again for another 8 minutes. Your marshmallows should look a little like meringue and hold their shape.
Add your marshmallow mix to your tray and spread it out evenly
If you want salted caramel ones add a few drops of salted caramel and swirl it through
Sieve your icing sugar and corn flour over the top of your marshmallows and leave to set for a few hours
Grease your knife or cookie cutters with vegetable oil and cut the shapes you desire
Roll each marshmallow into your icing sugar and corn flour mix making sure all sides are coated
Then enjoy, on their own, toasted on top of hot chocolate or however you like to eat them (",)
The nutritional value below is for plain vanilla marshmallows.