1Prep Pan or Molds: Generously spray parchment lined 12x9 pan or mold.
2Kitchen Aid (whisk attachment): Sprinkle gelatin over 3/4 cup water, whisk it for even distribution, and let it sit.
3Stovetop: Combine remaining water, sugar, and corn syrup in a saucepan. Cook over medium heat until sugar dissolves. Then, put on high and cook to 240F.
4Combine in Kitchen Aid: Once stovetop mixture is ready (at 240F), then add hot syrup into the gelatin mixture and continue beating on high for 8-10 minutes until mixture triples in volume and becomes rather thick (but not too thick that it is not pourable). Test the readiness by turning off the kitchen aid and lifting the whisk to see if it falls easily and forms ribbons while dripping from the whisk. Beat in fresh vanilla seed (or other addends).
5Molds: Pour into prepped molds, and be sure to add lollipop sticks and immediately sprinkle exposed side lightly with powdered sugar. Let sit for a few hours (6-8) until it pulls away from the side of the mold. Next, dust a cutting board with powdered sugar and coax the marshmallow out of the mold using your fingers or offset spatula if necessary and set it on the sugar coated board. Roll it in powdered sugar so that all sides are covered. Then dust off powdered sugar so there is only a light coat remains.
612x9 Pan: Pour into prepped pan and immediately sprinkle the top with sifted powdered sugar. Let sit for a few hours until it pulls away from the side of the pan. Next, dust a cutting board with powdered sugar and coax the marshmallow out of the pan using your fingers or offset spatula if necessary and set it on the sugar coated board. Cut into squares and dip each cut edge into powdered sugar then dust off so only a light coat remains.
7Dip in chocolate and top with chopped nuts. Store in an airtight container for 3 weeks.