Pour 1/2 cup of water in the bowl of a stand mixer fitted with a whisk attachment, and sprinkle the gelatin over it. Let sit for five minutes.
Place 2/3 cup of water in a deep saucepan. Add the honey and salt, and cook without stirring until the temp reaches 230 degrees.
Turn the mixer to the lowest setting and slowly pour the hot liquid mixture in. Add the vanilla and continue to mix on low for a few minutes.
Slowly increase your mixer speed incrementally, and mix for a total of 10-15 minutes.
While the mixer is running, butter a 9x13 baking dish.
The marshmallows are done when you lift up the mixer arm to elevate the whisk into the air and the mixture holds for 5 seconds.
Pour the thickened mixture in, and push it down with your hands. Leave it uncovered for 12 hours.
After at least 12 hours, remove the solid marshmallow rectangle and cut through it using kitchen shears to create individual marshmallows.
Inspired by The Homemade Pantry.If marshmallows are too firm or chewy it means your honey mixture was too hot when it was added to the gelatin in the stand mixer.If the marshmallows seem a bit soggy even after they have dried, it is because everything was not mixed at a high enough speed for long enough.
Amount Per Serving (2 marshmallows)
% Daily Value*
Saturated Fat 0g0%
Vitamin C 0.1mg0%
* Percent Daily Values are based on a 2000 calorie diet.