Step 1

Line a square 8x8 inch pan with parchment paper, leave about an inch of overhang on each side to use to help lift the finished marshmallows.

Step 2

Dust parchment paper with powdered sugar.

Step 3

In your mixer bowl, add ½ cup water and sprinkle gelatin on top to flour.

Step 4

While the gelatin is flowering, pour the other ½ cup of water in a saucepan along with the honey, vanilla and the salt. Turn the burner to a medium high heat, bringing the mixture to a boil. Whisk mixture for about 5-6 minutes, you want it at the soft ball stage. Immediately remove from the sauce pan from the heat. Honestly, I’m not a pro candy maker and didn’t have a candy thermometer, so I winged it and took it off the stove when it was starting to bubble to the point where I was concerned it would start evaporating and it worked perfectly.

Step 5

Turn your standing mixer on low. Slowly pour the honey mixture into the bowl combining it with the flowered gelatin. Turn the mixer to high and continue beating the mixtures for 10 minutes until it becomes thick like marshmallow cream.

Step 6

Turn off the mixer and pour the marshmallow cream into the parchment lined pan.

Step 7

Try to smooth the top out the best you can with a rubber spatula and add another dusting of powdered sugar on the top.

Step 8

Cut a piece of parchment paper big enough to cover your pan. Place it on top of the marshmallow mixture. Smooth down with your hands.

Step 9

Allow your marshmallows to "set" for at least 6 hours, overnight is best.

Step 10

Remove marshmallow and cut with an extremely sharp knife. I cut mine into long strips, then in half again so each strip had half the height. Then I cut into triangles and took out little notches for the “teeth.”