01. Combine half the water, vanilla extract and vanilla bean seeds in the mixer bowl. Whisk in gelatin and set aside to bloom.
02. Combine sugar, remaining water, corn syrup, and salt in a pot and cook to 250°F. Cool syrup to 220°F.
05. Scrape into a buttered and parchment-lined pan; do your best to smooth the top. Cover loosely with foil and let sit 8 hours.
06. Cut into squares, dust with a mixture of powdered sugar and cornstarch to prevent sticking.