Prepare the Dusting Mixture

• In a small bowl, whisk together:

  ¼ cup powdered sugar

  ¼ cup cornstarch or arrowroot

  Set aside.

  Line a 9×13 pan with parchment and dust the bottom lightly with the mixture.

Bloom the Gelatin

• In the bowl of a stand mixer or a large mixing bowl if using a hand mixer, add:

  ¼ cup cold water

  Sprinkle the gelatin evenly over the top.

  Do not stir.

  Let it sit while you cook the syrup. It will absorb the water and become thick and spongy — this is normal.

Cook the Syrup 

• In a heavy saucepan, combine:

  1 ½ cups sugar

  1 tablespoon honey

  1 cup water

  ¼ teaspoon salt

  Stir just enough to dissolve the sugar.

  Then:

  Bring to a steady boil over medium-high heat.

  Do NOT stir once it starts boiling — stirring can cause crystals.

  The syrup will bubble aggressively.

  Use a candy thermometer clipped to the side.

  Cook until the syrup reaches 240°F

  This takes about 8–10 minutes, depending on your stove.

  First-timer tips:

  Watch it closely — it goes from 220°F to 240°F quickly.

  If it foams high, gently lift the pan off the heat until it settles.

  Do NOT walk away from the pot.

  When the syrup hits 240°F (soft-ball stage), turn off the heat immediately.

Whip the Marshmallow

• Using a Stand Mixer

  Turn the mixer to low.

  Using a Hand Mixer

  Place a damp towel under the bowl to prevent slipping.

  Start on low speed — the mixture will be very hot.

  Slowly pour the hot syrup

  Pour the syrup down the side of the bowl, NOT directly onto the beaters or whisk.

  (Prevents splattering and keeps the syrup from whipping onto the bowl sides.)

  When all the syrup is in, increase speed to high.

  Whip 10–12 minutes

  The mixture will go from clear → pale → white and glossy.

  It will thicken significantly.

  By 10 minutes, it should form thick ribbons.

  Add 1 teaspoon vanilla during the last minute.

  Hand mixer note:

  Expect 12–14 minutes of whipping. The first few minutes look wrong — keep going.

Spread & Set

• Working quickly:

  Scrape the marshmallow mixture into your prepared pan.

  Smooth the top with a greased spatula (it’s extremely sticky).

  Dust the top with a little more of the sugar–starch mix.

  Let sit uncovered for at least 4 hours, or overnight, until fully set.

Cut

• Lift the marshmallow slab out with the parchment.

  Dust a knife or pizza cutter with starch mixture

  Cut into squares.

  Toss each marshmallow lightly in the remaining dusting mixture.

Storage

• Store in an airtight container at room temperature for up to 3 weeks.

Success Tips

• Gelatin must bloom fully or the texture will be rubbery.

  Syrup must reach 240°F or it won’t set properly.

  Do not stir the syrup once boiling.

  Keep whipping — even if it looks too thin at minute 5, it thickens suddenly.

  Work fast once whipping is done — marshmallows set quickly.