1. Add water and caster sugar to a clean saucepan. Sprinkle with gelatine, place over a low heat and gently swirl the mixture until it dissolves and starts simmering. 
2. Carefully boil for 10-15 minutes (a sugar thermometer should reach 120C), remove from the heat and cool until it is lukewarm.
3. Pour into an electric mixer fitted with a whisk, add vanilla extract (or orange flower water or rose water) and beat until it becomes very thick and white (it's ready when the mixture doesn't fall off the raised whisk).
4. Spread into a large baking paper lined pan (approx 20x30cm), smooth off with a spatula, cover and leave to set overnight. You can also spoon rounds of the marshmallow on baking paper to make marshmallow puffs. 
5. Cut into squares and dust with icing sugar, or have a little sweet fun.

Check out Warren's fun ways to use this marshmallow recipe

• Marshmallow mix
• Marshmallow icey slicey
• Marshmallow puffs
• Chocolate marshmallows