Homemade Marshmallows

Directions:

1. Lightly grease a 9 x 13-inch pan (23 x 33 cm) with butter. Sift together the powdered sugar and arrowroot starch, then dust the mixture generously over the pan.
2. In a large saucepan, whisk together the water (for the syrup), sugar, honey, and salt.
3. Place the pan over medium-high heat. Without stirring, cook the syrup until it reaches 240-degrees Fahrenheit (115-degrees Celsius) on a candy thermometer, about 10 to 12 minutes. Swirl the pan occasionally. Remove the syrup from heat and let it cool to 200-degrees Fahrenheit (95-degrees Celsius).
4. Meanwhile, add the gelatin and cool water (for blooming the gelatin) to the bowl of a stand mixer fitted with a whisk attachment. Briefly stir the mixture to combine, then let it bloom while waiting for the syrup to cool slightly.
5. Turn the mixer to low speed and carefully pour the hot syrup down the side of the mixer into the bloomed gelatin.
6. Once incorporated, add the vanilla and increase the mixer speed to high.
7. Whip until the mixture is thick, glossy, and tripled in volume, about 10 to 12 minutes.
8. Using a lightly buttered spatula, spread the marshmallow mixture into the prepared tray. You will need to work quickly, as the marshmallows set fast. Dust the top of the marshmallows generously with more of the powdered sugar mixture, reserving any extra for the following day.
9. Let the marshmallows rest, uncovered, at room temperature for at least 4 hours or up to overnight until firm.
10. Dust a cutting board with more of the powdered sugar mixture. Run a knife around the edges of the pan, then transfer the marshmallow sheet to the cutting board.
11. Lightly butter a sharp knife and dust in the powdered sugar mixture. Cut the marshmallows into desired shapes.
12. Toss the sliced marshmallows in the remaining powdered sugar mixture to prevent sticking. Package in an airtight container for up to 4 days at room temperature.

Notes