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In a large saucepan, small stock pot, or bowl of your instant pot combine honey, 1/2 cup water, and sea ssalt and heat over medium heat until it gets to the soft ball stage (235*).
As the honey-water mixture heats, attach the whisk attachment to your stand mixer. Place gelatin and remaining 1/2 cup of water in the bottom of the mixer bowl, and use a fork (the mixer attachment usually doesn't get the powdered gelatin at the very bottom) to mix. Add in 1 tablespoon more water if needed, until all the gelatin is wet. Allow to sit so the gelatin absorbs the water as the honey-water mixture comes to the correct temperature.
Once the honey mixture is at the correct temperature, remove from heat and turn the mixer onto medium-low.
Slowly pour the hot honey mixture into the gelatin as the stand mixer stirs, taking about a minute to pour in all the honey mixture. Do not scrape the sides of the pans, pour in only what comes out easily from the pan.
Once all the honey-mixture is in the mixer bowl with the gelatin, raise speed as you can without the mixture starting to splatter, until it's on high speed (or medium-high if you can't get it to high without splatters).
You now have marshmallow cream! Keep the mixer running on high for another 5-10 minutes, or until the marshmallow cream starts to form soft peaks when the mixer is lifted, you can also tell it is getting to this point because a line is left when the mixer whisk runs through the cream, rather than immediately merging back together.
As you wait for the marshmallows to whip in the mixer, prepare a large (9x13 or similarly size) casserole dish by lining it with parchment paper that covers both the bottom and the edges, and then either spraying the parchment with cooking spray, or rubbing with a thin layer of coconut oil or other oil.
When the marshmallow cream holds soft peaks, use a spatula to gently scoop into the middle of the prepared pan, and then smooth it evenly. Greasing the spatula with coconut oil can help prevent it from sticking.
Allow marshmallows to set overnight.
The next day, grease a large chef's knife with coconut oil. Lift marshmallows out by the parchment and place parchment directly onto a cutting board.
Use the greased chef's knife to cut marshmallows into cubes. Allow to dry further for a couple hours, then transfer to an air-tight container, with parchment between the marshmallows.