VANILLA WHISKEY MARSHMALLOWS

Steps:

• Using a small, sharp knife split the vanilla beans lengthwise & scrape the seeds into a small bowl. Reserve the vanilla bean pods. Transfer about 1/3 of the seeds to a second small bowl & add 1 tbsp confectioners' sugar. Using a mortar or the back of a spoon, pound & mix together. Add the remaining confectioners' sugar & stir to combine. Cover & let stand at least 1 hour. DO AHEAD: Vanilla sugar can be made ahead & stored, in an airtight container at room temperature, indefinitely.
• Add the whiskey to the remaining vanilla seeds & whisk to disperse the seeds. Set aside.
• Brush the bottom & sides of a 9" square baking pan with vegetable oil. Using a small, fine-mesh sieve, dust the pan generously with the vanilla sugar, knocking out any excess.
• Put 1/2 C water in the bowl of a stand mixer fitted with the whisk attachment. Sprinkle the gelatin into the bowl & stir briefly to make sure all the gelatin is in contact with water. Let soften while you make the sugar syrup.
• In a heavy 4 qt saucepan, combine the granulated sugar, corn syrup, salt & 1/2 C water. Place over moderate heat & bring to a boil, stirring until the sugar is dissolved. Add the scraped vanilla bean pods to the pot then put a candy thermometer into the boiling sugar syrup & continue boiling (the mixture may foam up, so turn the heat down slightly if necessary), without stirring, until the thermometer registers 240 degrees F. (soft-ball stage). Remove the saucepan from the heat & let stand briefly until the bubbles dissipate slightly. Using tongs, carefully remove the vanilla bean pods & discard
• With the mixer on low speed, pour the hot sugar syrup into the softened gelatin in a thin stream down the side of the bowl. Gradually increase the mixer speed to high & beat until the marshmallow is very thick & forms a thick ribbon when the whisk is lifted, about 5 minutes. Whisk the whiskey vanilla seed mixture to disperse the seeds, then add to the marshmallow & beat until incorporated.
• Scrape the marshmallow into the prepared pan (it will be very sticky) & use wet fingertips to spread it evenly & smooth the top. Let stand, uncovered at room temperature, until the surface is no longer sticky & you can gently pull the marshmallow away from the sides of the pan with your fingertips, at least 4 hours or overnight.
• Dust a cutting board with vanilla sugar. Use a rubber spatula to pull the sides of the marshmallow from the edge of the pan (use the spatula to loosen the marshmallow from the bottom of the pan if necessary) & invert onto the cutting board. Dust the top with vanilla sugar. Brush a long thin knife or a chef's knife with vegetable oil & dust with vanilla sugar to prevent sticking; continue dusting the knife as necessary. Cut lengthwise into 8 strips, then crosswise into 8ths, to form a total of 64 squares. (For larger marshmallows, cut lengthwise into 6 strips, then crosswise into 6ths, to form a total of 36 squares.) Coat marshmallows, one at a time, in confectioners' sugar, using a pastry brush to brush off any excess. DO AHEAD: Marshmallows can be stored, layered between sheets of wax paper or parchment in an airtight container in a dry place at cool room temperature, for 1 month.