Coat a 9x13 pan with cooking spray and generously dust with powdered sugar, set aside

In a bowl of a stand mixer combine the gelatin with 120 g ( ½ cup) of the cold water and have the whisk attachment in place.

In a high sided sauce pan, 4-6qt size, combine the rest of the water (the remaining 120 g), the granulated sugar, honey and salt.

Stir to combine and clip on a candy thermometer to the side and set the pan on the stove. 

Set heat to medium and stir until the sugar dissolves, then let the mixture bubble and heat up until it reaches 240 deg F, watching carefully so it doesn't boil over.

Once the mixture almost reaches 240 deg F start the mixer on low to break up the gelatin and once its at 240 remove from heat and slowly pour into the mixer, careful not to splatter.

Once all the honey syrup is in let sit for only 2 minutes to cool slightly and melt the gelatin. Slowly raise the speed to high and whip until the mixture is very thick and white and the mixer bowl is lukewarm to the touch, about 12 minutes

Add in the vanilla extract and whip 1-2 min more

Quickly spread the marshmallow into the prepared pan, using a greased silicon spatula.

It is sticky so try to scrape the sides of the mixing bowl and whisk as well as you can, and smooth out the mixture in the pan so it is even.

Generously dust with powdered sugar again and let dry out at least 4 hours to over night.

Once they are dry take the slab of marshmallow out of the pan onto a cutting board.

Using a greased knife or pizza cutter, slice the slab into strips then squares, dusting the cut parts with more powdered sugar.

Marshmallows will keep up to two weeks in an air tight container at room temp.

They also keep well in the freezer