Instructions

1. In a large saucepan, combine the honey, 1/2 cup water, and sea salt and heat over medium heat until it gets to 235° F.
2. As the honey mixture heats, attach the whisk attachment to your stand mixer. Place gelatin and remaining 1/2 cup of water in the bottom of the mixer bowl, and use a fork to mix. Add in 1 tablespoon more water if needed, until all the gelatin is wet. Allow to sit so the gelatin blooms. Once the honey mixture is at 235° F, remove from heat and turn the mixer on medium-low.
3. Slowly pour the hot mixture into the gelatin as the stand mixer stirs. This will take about a minute or so to pour all the mixture into the gelatin.
4. Once all the mixture is in the mixer bowl with the gelatin, rinse the speed as high as you can without making the mix splatter.
5. Keep the mixer running on high for another 5-8 minutes, or until the marshmallow cream starts to form soft peaks.
6. As you wait for the marshmallows to whip in the mixer, prepare a large 9×13 casserole dish by lining it with parchment paper that covers both the bottom and the sides of the pan. Spray the parchment with cooking spray, or rub it with a thin layer of coconut oil.
7. When the marshmallow cream holds soft peaks, use a spatula to scoop into the middle of the prepared pan, and then smooth it out evenly. Allow marshmallows to set overnight.
8. Grease a large knife with oil (I used coconut oil). Remove the marshmallows with the parchment and place them onto a cutting board.
9. Use the greased knife to cut marshmallows into 1-inch squares. Allow to dry for a couple hours, then coat the marshmallows with powdered sugar, shredded coconut, or cocoa powder. Store in an airtight container at room temperature for 5 days or in the refrigerator for 2 weeks.