Line a 9" x 13" baking dish with parchment paper. Coat the paper with vegetable oil or non-stick spray.
Fit the stand mixer with the whisk attachment. In the mixer bowl combine ¾ cup of water with the vanilla extract and salt. Mix briefly to combine and sprinkle the gelatin over to bloom (soften).
In a heavy saucepan, add the sugar, honey, corn syrup and remaining ½ cup water. Bring to a boil with the lid on and without stirring. When this mixture is at a boil, remove the lid and continue to cook without stirring until it reaches the soft-ball stage (234-240°F).
With the mixer at full speed, carefully, slowly pour the hot syrup slowly down the side of the bowl into the awaiting gelatin mixture. (Be careful: the syrup is very hot at this point and some may splash out of the bowl - use a splashguard if you have one.) Whip until the mixture is very fluffy and stiff, about 8-10 minutes.
Pour the mixture into the the parchment-lined pan and smooth with an oiled offset spatula, if necessary.
Allow the mixture to sit, uncovered, at room temperature for 10 to 12 hours.
Generously sift powdered sugar over the rested marshmallow slab. Turn the slab out onto a cutting board, peel off paper and dust with more of the powdered sugar. Cut with your pizza cutter or kitchen shears (or use cookie cutters to create great shapes). Dip edges in the powdered sugar and shake off any excess sugar.
Marshmallows will keep for several weeks in an air tight container. |