Mix 1/2 cup (125ml) of the water with the gelatin and allow to sit while you make the rest.

Mix the other 1/2 cup (125ml) water in a saucepan with the xylitol and glycerin. Bring to the boil and simmer for 5 mins, then pour in a thin stream into the gelatin and water mixture, whisking all the time until smooth and combined. Pour in the vanilla extract and whip the mixture until it resembles egg whites at stiff peak stage. It looks like this is never going to happen, but trust me, be patient, it does!

Pour into a square cake tin or a casserole dish (you may need to use more than one - just remember, the marshmallow mixture will set quickly and will set at whatever depth you have given it so use a longer dish with a thin layer of the mixture for mini marshmallows and a shorter dish with a deep layer for large marshmallows). Chill in the fridge for at least 8 hours, or place in the freezer for at least an hour until set. Cut into large or mini-marshmallows (or a mix of both). These marshmallows keep for weeks in the fridge or freeze them spread out on a baking tray and place in zip-lock bags and keep them pretty much indefinitely! ;) They can be eaten or cooked straight from the fridge or freezer, or you can allow them to come up to room temperature first if you prefer them that way.

If you want to, you can create a "ripple" in the marshmallows before they set by defrosting some frozen berries and pushing them through a sieve, then using the juice to drizzle over the marshmallows before they set. Alternatively, you could dust them with icing sugar (or sugar free icing sugar) or cocoa/cacao powder. You can also add flavourings of your choice in the place of the vanilla extract. Play around with ideas to see what looks and tastes best to you!