Grease and line a 15cm x 20cm with non-stick baking paper and set aside.
Place the warm water in an electric mixer, sprinkle over the gelatine and stir to combine. Set aside.
Place Coca-Cola in a medium saucepan over high heat and reduce until a syrupy consistency – it should be reduced by half. Add the sugar, glucose and cook, stirring, until the sugar is dissolved. Increase heat to high and bring to the boil for 5-7 minutes. Check the temperature with a sugar thermometer – it should reaches 115°C or soft ball stage.
With the mixer running on high, gradually add the hot syrup in a thin, steady stream to the gelatine mixture. Add the vanilla essence and beat for 5–7 minutes or until thick and fluffy. Working quickly, spoon half mixture into the base of the prepared tin.
Beat the food colouring into the remaining half to tint it brown and spread on top of the white. Using a greased spatula, smooth the top and cover with lightly greased non-stick baking paper. Refrigerate for 1–2 hours or until set.
To make the icing sugar mixture, place the icing sugar and cornflour in a bowl and mix to combine. Turn the marshmallow out onto a surface lightly dusted with some icing sugar mixture. Dust the knife in the icing sugar mixture and cut into squares. Dust the marshmallows with more icing sugar mixture. Store in an airtight container for up to 2 weeks.
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