Directions

Lightly cover a 12” baking pan with nonstick spray.

Place water in a stand mixer bowl and sprinkle gelatin over the surface and leave to set.

In a medium saucepan, add sugar, water and honey, cook and stir over medium heat until sugar dissolves.

Bring mixture to a simmer and cook without stirring until candy thermometer reads 240 degrees F, about 12-15 minutes.

Pour syrup mixture into gelatin mixture; beat on low until combined.

Increase speed to high and beat until thick and fluffy and mixture triples in volume, about 10 minutes.

Add vanilla extract and beat until combined.

Using a lightly oiled spatula, scrape and flatten mixture into prepared pan.

Whisk together powdered sugar and cornstarch.

Remove marshmallow from pan and peel away parchment paper.

Dust top and bottom of marshmallow with powdered sugar mixture.

Lightly spray a knife with non-stick spray and slice marshmallow into 1” cubes. You can also use a cookie cutter to make any desired shape!

Cover cut sides with powdered sugar mixture.