Honeyed Marshmallows

Directions

1. 1
   Line a 9-by-13-inch baking dish with foil, smoothing the foil into the dish so there are no wrinkles to leave an unsightly pattern on the marshmallows.
2. 2
   Sift 1/4 cup of confectioners' sugar into the bottom of the dish.
3. 3
   Place the gelatin in 1 cup cold water to bloom.
4. 4
   Place a candy thermometer in a saucepan over a medium heat; cook the granulated sugar, honey, and 1/2 cup water, stirring until the sugar dissolves, until the mixture reaches 240 degrees.
5. 5
   In the bowl of an electric mixer, whisk the egg whites and salt until soft peaks form.
6. 6
   When the sugar mixture has come up to temperature, carefully pour it into the egg whites while whisking.
7. 7
   Continue whisking until the mixture has cooled slightly, about 1 minute, then add the gelatin mixture and the vanilla.
8. 8
   Continue whisking until the mixture begins to thicken and quadruples in volume, 5 to 7 minutes.
9. 9
   Scrape the marshmallow into the prepared pan and smooth the top with a spatula.
10. 10
    Sift the remaining 1/4 cup confectioners' sugar on top.
11. 11
    Allow the marshmallows to set for 4 hours or overnight.
12. 12
    Cut them into 2-inch squares and store in an airtight container in the refrigerator or at room temperature.
13. 13
    The marshmallows will keep for 2 to 3 days at room temperature, and up to 1 week if chilled.
14. 14
    Sprinkle with additional confectioners' sugar before serving, if desired.