Prepare an 8x8 pan by spraying it with cooking spray or covering with butter. Sprinkle powdered sugar inside pan. Set aside.

Pour 1/2 cup water into the bowl of a stand mixer. Sprinkle gelatin over wall and allow it to sit.

While the gelatin is "blooming" combine 1/2 cup water, sugar, espresso powder and light corn syrup in a medium saucepan.

Heat sugar mixture over medium heat, stirring until is is dissolved.

Clip a candy thermometer to the saucepan and allow the sugar to cook until it reaches 240 degrees.

Once mixture reaches 240 degrees, turn your mixer to low and slowly pour the sugar mixture over the gelatin.

Add vanilla, then turn the mixer to high and mix for 6-7 minutes or until doubled in size and looks like marshmallow

Quickly pour the marshmallow into the prepaped pan.

Cover the marshmallow with powdered sugar and let sit out for at least 4 hours or overnight.

Carefully pull the marshmallow out of the pan and cut into squares.

Store in an airtight container for up to 2 weeks.