Instructions

1. Grease an 8×8 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.
2. Dust parchment paper with arrowroot starch so marshmallows are not sticky at the bottom when they are removed.
3. In your mixer bowl, add the gelatin with 1/2 cup of water
4. While the gelatin is softening, pour the other 1/2 cup of water in a sauce pan along with the honey, vanilla and the 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 (the soft ball stage). This will take approx. 7-8 min. Immediately remove from the sauce pan from the heat.
5. Turn your standing mixer to low/med. Slowly pour the honey mixture into the bowl combining it with the softened gelatin. Turn the mixer to high and continue beating the mixtures until it becomes thick like marshmallow cream (about 10 min).
6. Turn off the mixer and pour the marshmallow cream into the parchment lined pan.
7. Using a rubber spatula, smooth the top and add another light dusting of arrowroot starch on the top.
8. 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).
9. Allow your marshmallows to “set” for 4-6 hours -mine took closer to 6 full hours. No matter how tempting, don’t disturb the marshmallow and lift. You’ll know it’s ready by pushing down and the texture is bouncy.
10. Once your marshmallow has “set”, lift big marshmallow out onto a counter. Using a sharp knife, cut it into squares.