Combine the unflavored gelatin and 1/2 cup of cold water in the bowl of an Kitchen-Aid Mixer fitted with the whisk attachment. Allow the mixture to rest while you create syrup mixture.

Meanwhile, combine the white sugar, corn syrup, salt, and another 1/2 cup water in a small saucepan. Cook over medium heat until the sugar dissolves and the ingredients are blended (around 5 minutes.)

Then, increase the heat to high and cook until the syrup reaches 240°F on your candy thermometer. Once the temperature is reached, immediately remove the mixture from the heat.

Slowly pour the sugar syrup into the dissolved gelatin and mix it on low speed at intervals. Once the ingredients have been added, increase the speed to high and whip until the mixture is very thick, about 15 minutes.

Add the vanilla extract and vanilla bean. Continue to mix.

Liberally dust an 13x9 inch glass baking dish with 1/2 powdered sugar and 1/2 cornstarch. Pour the marshmallow mixture into the pan then smooth the top with a knife.

Dust with more 1/2 powdered sugar and 1/2 cornstarch. Allow to stand uncovered overnight until it dries and sets completely (around 8 hours.)

Once the marshmallows are set, turn them over onto a large cutting board. Use your snowflake cookie cutters and punch them and remove them from the marshmallow sheet.

Dust them again with 1/2 powdered sugar and 1/2 cornstarch. Then dust them with a hint of crushed candy canes.

Cut the remaining marshmallow that doesn't fit into the snowflake punches into smaller snowflake like shapes.

Store them in an airtight container in the fridge for up to 1 week. If they start to become sticky, dust them again before you use them.