Prepare a 9×9-inch baking dish by greasing the inside with a light coating of vegetable oil.

In a small bowl, combine the gelatin with 85 ml of water and let it sit to bloom for about 5-10 minutes.

In a medium saucepan, combine granulated sugar, corn syrup, 210 ml of water, and fine sea salt. Cook over medium heat, stirring until the sugar dissolves.

Stop stirring and allow the mixture to come to a boil.

Once it reaches a temperature of 240°F (115°C) on a candy thermometer, remove it from heat.

In a mixing bowl (preferably a stand mixer), combine the bloomed gelatin and raspberry puree.

Slowly pour the hot sugar syrup into the bowl while mixing on low speed.

Once combined, increase the speed to high and beat until thick and fluffy, about 8-10 minutes.

Add in pure vanilla extract and freeze-dried raspberries, mixing until just incorporated.

Pour the marshmallow mixture into the prepared baking dish and smooth the top with a spatula.

Allow to set at room temperature for at least 4 hours or overnight.

Once set, dust a clean surface with organic powdered sugar, turn out the marshmallow slab, and cut into squares.

Dust the cut edges with more powdered sugar to prevent sticking.