In a mixer bowl, add 3/4 cup water and the gelatin to soften. Meanwhile, on the stove, boil the remaining water, syrup, and sugar.
Using a candy thermometer, boil the mixture until it reaches 240 degrees. Gently pour the hot mixture into the waiting mixer with it on low, in a small, steady stream, down the side of the bowl.
Once it is all added, increase the speed to high and whip for 15-20 minutes until lukewarm, stiff and white. Meet your own marshmallow fluff!
Beat in the vanilla.
Pour the mixture into a a 9 X 13 well-greased pan (really any size would work, tailor it to the size and depth of marshmallows you want).
When completely cooled, invert onto plate of powdered sugar/starch mixture. Use a pizza cutter or sharp knife dusted with the starch and cut into desired pieces.
Roll each piece in the mixture to evenly coat.
Store in a dry, airtight container for up to three weeks.