Marbled marshmallows

Put 60 ml water in a small bowl and add the gelatine.
Heat the sugar with 250 ml water in a saucepan over a low heat until the sugar has dissolved.
Add the gelatine and dissolve.
Bring to the boil and simmer without stirring for 15 minutes.
Remove from the heat and allow to cool to room temperature.
Add the vanilla essence and whisk with an electric beater until very thick and white, about 15 minutes.
Pour into a greased 20 cm square tin.
Dip a toothpick into the food colouring and swirl it around in the marshmallow mixture to create a marbled effect.
Refrigerate until set, then cut into squares.
Dust with icing sugar and store in an airtight container.