Spray a 9- x 13-inch pan with non stick spray and line with Gefen Parchment Paper. Sift a thick coating of icing sugar over the bottom of the pan.

Pour 3/4 cup of water into a mixer bowl and sprinkle the gelatin over the water. Let it sit for about five minutes and add the vanilla bean seeds and salt.

Put remaining 1/2 cup water, sugar, and corn syrup in a medium saucepan. Cook, stirring, over low heat until the sugar dissolves. Set your candy thermometer in the pot, and turn heat to high. Bring to a boil without stirring until the syrup reaches 244 degrees Fahrenheit. (If your syrup turns amber colored, do not throw out, it can still work and your marshmallows will have a caramel flavor)

With the mixer on medium low speed, slowly pour hot syrup down the side of the bowl into the gelatin mixture. Turn mixer to high and beat for a full 10 minutes.

Working with a greased spatula, pour marshmallow into your pan and smooth the top. Sift a thick layer of icing sugar over the entire top and let sit at room temperature for 12 hours.

Turn over marshmallows and, using a knife coated with non stick spray, cut into one-inch squares. Throw the squares into a zip-lock bag with icing sugar and toss until the marshmallows are all coated and not sticking to each other.