• Take a tin of 4 x 4 inches (10 x 10 cm) and brush with butter. Line with baking paper.
• Let the gelatin soften. Take a mixing bowl and add the gelatin to the bowl. Then add 2 tablespoons of water. Let it stand for at least 10 minutes.
• Take a saucepan and add sugar, corn syrup, and 2 tablespoons of water. Stir well.
• Put the pan on medium heat and let it come to a boil.
• Put a sugar thermometer into the pan and heat the sugar mixture until it reaches 245 degrees Fahrenheit (118 degrees Celsius).
• Take the saucepan off the heat.
• Turn the mixer on a low speed in the mixing bowl with gelatin.
• Pour the sugar water into the gelatin, along the wall of the bowl (this is to prevent the gelatin from being scorched by the hot sugar syrup).
• Add the salt to the bowl, while mixing.
• Turn the mixer to medium speed and mix for 5 minutes. The marshmallow mixture should be doubled in volume and has a beautiful white color.
• Then turn the mixer on high speed and mix for another 5 minutes (the volume is now tripled).
• Add the vanilla extract and mix for 1 minute at high speed.
• Spoon the marshmallow into the bowl. The easiest way is to grease the materials you're using so the marshmallows won't stick to it.
• Flatten the top.
• Mix the cornstarch/confectioners sugar in a bowl and dust the top of the marshmallows. Just a thin layer, you don't have to use all of the dusting mixture.
• Allow the marshmallows to stiffen for 6 hours at room temperature.
• Dust your work area with some cornstarch/confectioners sugar and unmold the marshmallow. Grease a knife and slice the marshmallows into small squares.

S'mores

• Grab a square of marshmallow and put it on a stick. Let it become hot over the BBQ or a small (camp)fire until it's slightly caramelized.
• Take two cookies (chocolate sides in the middle) and put the marshmallow in between.
• Press lightly.
• Serve immediately.