Grease an 8X8 baking pan by with softened butter and line on top of the butter with parchment- we need extra non-sticky power! Set aside.

Make the marshmallows- In a small bowl, add 4 oz water and vanilla bean (or vanilla extract if that is what you are using). Sprinkle gelatin on top.

Add the remaining ½ cup (4 ounces) water, corn syrup, sugar, and salt in a 3-quart stainless steel pot and set over medium heat.

Stir mixture with a fork until bubbling, about 5 minutes, then increase heat to medium-high. Clip on a digital thermometer and cook, without stirring, until the clear syrup registers 250°F, about 5 minutes.

Transfer the thermometer to the bowl of a stand mixer and pour in the hot syrup all at once, scraping the pot with a heat-resistant spatula. Cool to exactly 212°F, about 6 minutes. Add gelatin. With the whisk attachment, mix on low speed until gelatin is melted, then increase to medium-high and whip until thick, snowy white, roughly tripled in volume, and beginning to ball up around the whisk, about 10 minutes. Reduce the speed to low, add melted browned butter, return to medium-high, and beat for a few seconds more.

Scrape the creamy marshmallows into the prepared 8-inch square baking pan, spreading it into an even layer. Cover with foil and refrigerate until firm, about 2 hours (or let stand overnight at room temperature).

Sift some powdered sugar over the marshmallow, invert onto a cutting board, remove from the pan. Sprinkle a bit more powdered sugar over any particularly sticky parts, then use a large chef’s knife to cut into marshmallows, you can make them as big or as small as you would like.

Transfer to an airtight container, with wax paper between each layer. Store for up to 2 weeks in the refrigerator, or freeze for up to 6 months.