1 cup filtered water, divided
3 tablespoons powdered gelatin
1 cup light colored honey
1 teaspoon vanilla extract
1/4 teaspoon salt
Arrowroot starch to coat the outsides of the marshmallows
Lightly grease an 8x8 inch pan and line with parchment paper in both directions (this way you have all 4 sides covered). Leave about an inch to use as "handles" to lift the finished marshmallows. Dust parchment paper with arrowroot starch so marshmallows are not sticky at the bottom when they are removed.
In your mixer bowl, add the gelatin with 1/2 cup of water. While the gelatin is softening, pour the other 1/2 cup of water in a sauce pan along with the honey, vanilla and salt. Turn the burner to a medium-high heat, bringing the mixture to a boil. Place a candy thermometer in the sauce pan and continue to boil the mixture until it reaches 240 degrees F (the soft ball stage). This will take approximately 7-8 minutes. Immediately remove the sauce pan from the heat.
Turn your standing mixer to low/medium. Slowly pour the honey mixture into the bowl combining it with the softened gelatin. Turn the mixer to high and continue beating the mixture until it becomes thick like marshmallow cream (about 10 minutes). Turn off the mixer and pour the marshmallow cream into the parchment lined pan. Using a rubber spatula, smooth the top and add another light dusting of arrowroot starch on the top.
Cut a piece of parchment paper the size of your pan and top your marshmallow pan with it. Using your hands, gently press down the top to smooth out the cream (this ensures even marshmallows). Allow your marshmallows to set for 4-6 hours. No matter how tempting, do not disturb the marshmallows and lift. You'll know it's ready when you push down and the texture is bouncy. Once your marshmallow has set, lift the big marshmallow out onto the counter. Using a sharp knife, cut it into squares. Enjoy!
Recipe Credit: Laura Fuentes