Line a 9x13 pan with aluminum foil or plastic wrap making sure it comes up a little from the edge so you can lift it out of the pan later
Now spray your lined pan with non stick cooking spray
cooking spray for pan
In a large bowl, add the ½ cup of water and your gelatin and vanilla. Mix lightly and let sit.
½ cup ice water for gelatin, 2 teaspoon vanilla extract, 3 tablespoon powdered gelatin
In a medium sauce pan over medium heat, add the ¼ cup of water, salt, sugar and honey
¼ cup water for saucepan, ¾ cup honey, ⅛ teaspoon kosher salt, 2 cups granulated sugar
Let this come to a boil, mixing lightly occasionally
Once it comes to a boil, let it boil for 1-2 minutes
After this, remove it from the heat
Bring your gelatin bowl over to your stand mixer or to a hand mixer and now pour your warm sugar mixture into the bowl of gelatin and mix on high speed for 10 minutes
The color of your sugar will change to a glossy white eventually
After 10 minutes, your mixture should be ready.
Pour your mixture into your prepared pan quickly so it doesn't stiffen on you
You may not get everything; some will stay stuck to the sides
Smooth out the top of your marshmallow mixture in the pan (you may need to grease the back of a spoon to do this)
Dust the top of your marshmallows with ½ of your powdered sugar and cover and let sit on the counter for at least 6 hours but preferably overnight
1 cup powdered sugar
Reserve the remaining powdered sugar for later when you release the marshmallows from the pan
Once the marshmallows are set (after resting 6 or more hours) you can lift them out of the pan by grabbing the sides of your plastic wrap or aluminum foil and gently pull the sides of the wrap down and away from the marshmallows
At this point, you can begin to cut your marshmallows into any shape you like.
Once you cut them, roll them lightly in the reserved powdered sugar from the day before and shake off any excess and place on a plate
Use right away or marshmallows can be stored up to 4 days in an air tight container.