powdered sugar and GMO free corn starchfor coating the marshmallows
Whisk together 1/2 cup cold water and gelatin in the bowl of your electric mixer. Allow to sit for 15-20 minutes.
Combine sugar, honey, 1/2 cup water and salt in a saucepan over low heat. Stir until the sugar dissolves.
Increase the heat to high and cook without stirring until the temperature reaches about 240º. Immediately remove the pan from the heat.
Turn your stand mixer to low. Using the whisk attachment, slowly pour the hot honey mixture into the softened gelatin. Once combined, increase the speed to high and beat for about 15-20 minutes. Add in vanilla extract during the last 2 minutes of whisking.
Generously grease a 9x13 inch baking dish. Pour marshmallow mixture into pan and smooth out flat. Let sit for at least 4 hours to overnight. Turn out onto a cutting board and cut marshmallows using a knife. I found it easiest to cut the marshmallows if I ran the knife under hot water before cutting each row.
Break apart cubes and roll in powdered sugar and cornstarch mix to keep from sticking.
Lightly cover to keep fresh. Will stay fresh for 3 weeks. Place in the freezer for up to 3 months.