Step 1

Prep a 12 x 17" sheet pan by lining it with parchment paper.

Step 2

Combine all ingredients in a large, thick bottomed, heavy duty pot. Stirring constantly, heat on medium heat until all ingredients have melted and dissolved. Bring to a boil over medium heat. You will need to stir from start to finish with this caramel. This is around 40 minutes. You do not stop stirring. Have a show ready to watch, have a podcast ready to listen to, don't have kids around that can distract you.

Step 3

Once boiling, increase heat to medium high. Cook until temperature reaches 242, stirring the whole time.

Step 4

Pour out on parchment paper. Cool for a minimum of four hours.

Step 5

In a 5 quart mixing bowl, Whisk gelatin into cold water. Set aside while syrup slurry cooks. Before beginning cooking syrup, set up a hot water bath for the gelatin but do not put the gelatin in it.

Step 6

Combine sugar, honey, corn syrup, and water in a heavy duty, thick bottomed pot. Stirring constantly, cook until temperature reaches 252F. Turn off heat. Cool undisturbed until 212F.

Step 7

While syrup is cooling, place gelatin in a hot water bath until it is fluid. Place mixing bowl on mixing stand. When syrup has reached 212F, begin mixing with the whisk attachment on high.

Step 8

Slowly stream syrup into whisking gelatin. Once all syrup has been added, mix on high for 8 minutes. Add vanilla and mix for 20 more seconds.

Step 9

Spread evenly on top of cooled caramel. Place a piece of oiled parchment on top of marshmallow.

Step 10

Let marshmallow sit undisturbed for 12-24 hours. Cut into desired size. I recommend 1" x 1.25"

Step 11

Store in an airtight container.