You can also dip the marshmallows in melted chocolate.

250 ml water (1 cup)
20 g unflavored gelatin (2 sachets)
1 tsp pure vanilla paste
400 g granulated sugar (aprox 2 cups)
To coat the marshmallows: 1/2 cup powdered sugar and 1/2 cup cornstarch, combined

250 ml water (1 cup) 20 g unflavored gelatin (2 sachets) 1 tsp pure vanilla paste 400 g granulated sugar (aprox 2 cups)

Coat a baking pan (mine was 13*9 inches) with butter and set aside. Pour 1/2 cup cold water (125 ml) into a bowl. Sprinkle with gelatin, and let mixture soften (about 5 minutes).
Combine granulated sugar and 1/2 cup of water in a large heavy saucepan. Cook and stir over medium heat until dissolved. Bring to a boil, and remove from the heat
Add the content of the other bowl (gelatin+water) and bring again to a boil, stirring constantly
Remove from heat. Add vanilla paste and mix. Pour into a large mixing bowl and let stand until warm (it will look like egg whites, it will take about an hour).
With an electric mixer, beat for 10 minutes on high speed
Pour into the prepared pan, and spread with an offset spatula
Sprinkle some powdered sugar and cornstarch on top, and let it sit until set (about four hours or overnight)
Using a sharp knife, cut it into squares. Or use a cookie cutter, as I did. Don’t forget to dust the knife or cookie cutter with the sugar/cornstarch mixture, to prevent sticking
Toss the marshmallows in the sugar/cornstarch mixture to prevent sticking
Store inside a bag in an airtight container up to a week