Spray an 8x8″ brownie pan with cooking spray and line with parchment paper one way for easy removal later.

In a large stand mixer bowl with whisk attachment, add the gelatin and water.  Mix on low until all the gelatin has soaked up the water, then turn the mixer off.

In a small saucepan (I used a 2-quart pan), whisk together the glycerine, erythritol, and water.  Add a candy thermometer to the pan and place over medium-high heat. When the temperature reaches 175°F, cook for 3 minutes, then increase the heat to high.  Cook until the temperature reaches 200°F then remove from the heat.

Turn the stand mixer on low speed.  Carefully and slowly pour in the hot syrup.  Increase the mixer speed to high.  Beat for 4 minutes, or until very thick, shiny and voluminous.

Add the vanilla paste and salt and beat for 2 more minutes.  GET READY.  STARTING NOW, YOU MUST WORK QUICKLY.  If not, your marshmallow will immediately start to set and be impossible to spread into the pan.

The second you turn off the mixer, scrape down the whisk attachment, and scoop the mixture into the prepared pan.  Spread it out using an offset spatula.  My marshmallow was already starting to set in the pan so I ended up pressing the offset down on the marshmallow to level it out and try to get rid of air pockets.  Cover with a sheet of parchment paper and another brownie pan the same size.  Place something heavy on the top-layer brownie pan (I used a 5lb weight).  Let sit for overnight.

Transfer the marshmallow out of the pan and onto a cutting board.  Slice the marshmallows and toss them in a bowl with the starch.  Enjoy!