Place the water into a pan and sprinkle the sugar over the top. The goal is to get the sugar moistened without getting too much up the side, so I find this is the easiest way to achieve that.

Turn the heat the medium-high and do not stir from this point as it will cause the sugar to crystallise which you don't want. If you must, you can swirl the pan to distribute the heat if you're finding it's caramelising in some areas and not others.

Bring the sugar syrup to 115˚C or if you don't have a candy thermometer, keep checking it until it gets to firm ball stage. (This is where a drop of sugar syrup is firm but slightly pliable when added to iced water. This is a fiddly process so I'd strongly recommend getting a thermometer. They're only a couple of dollars and will make your life so much easier).

While your sugar is boiling, mix the gelatine and water in the bowl of a stand mixer and leave to bloom while you attend to the stove. It will need at least 3 minutes so don't begin this process once the sugar is ready.

Once the sugar has reached 115˚C remove it from the stove and turn the mixer onto a medium speed.

Slowly drizzle the sugar down the side of the bowl then once you've poured it all in, turn the speed to med-high.

Add in a pinch of salt and your vanilla and continue to beat for another 5-10 minutes or until the bowl is cool and the marshmallow mix is white, light and fluffy.

While it's beating, oil up a baking dish and a spatula. The tray can be any shape or size depending on whether you want them thick or thin. My tray was about the size of an A5 sheet of paper and made marshmallows that were about 5cm high.

Pour it into your oiled tray and even off the top with an oiled spatula or palette knife then pop them in the fridge for at least 6 hours to firm up.

When they're set, dust the top generously with icing sugar, remove from the tray they cut into pieces with an oiled knife.

For extra insurance, dust all of the cut sides in icing sugar as well.