2 1/2 Tbls. unflavored gelatin
1 1/2 cup organic cane sugar or regular sugar
1 cup light honey
scant 1/4 tsp. salt
1 tsp. neutral oil
1/2 cup powdered sugar, more or less
1/2 cup cornstarch, more or less
2 tsp. real vanilla - or try 1 tsp. vanilla plus 1 tsp. almond extract or other flavoring
Lightly coat a rimmed half sheet or jelly-roll pan lightly with oil and set it aside.
Measure all of your ingredients.
Pour 1/2 cup cold water in a large metal bowl. It’s best if you use a free-stand mixer. Sprinkle the gelatin over water.
Combine granulated sugar, honey, salt, and 1/2 cup water in a small heavy saucepan; place over low heat and stir until sugar has dissolved trying not to splash sugar up the sides of the pan.
Wash down the sides of the pan with a clean, wet pastry brush to dissolve sugar crystals.
Clip a candy thermometer onto the pan and raise heat to med-high.
Continue to wash the sides of the pan and cook syrup without stirring until it reaches 244˚F (firm-ball stage).
Immediately remove the pan from heat and with the mixer on low speed, slowly and carefully pour the syrup into the softened gelatin. Increase speed to medium gradually and then to high. Beat until mixture is very thick and white and has almost tripled in volume, about 15 minutes.
Slowly add vanilla and almond extract, beat to incorporate. Note: other flavors would be good too, add 1/2 a teaspoon at a time to not over flavor.
Using the mixer, stir in fresh herbs, cocoa nibs, shredded coconut, or nuts when the marshmallow is just about done and before putting into the pan to “dry”.
In a small bowl, mix the the powdered sugar and cornstarch. Sprinkle half of the sugar-cornstarch mixture over your oiled pan to completely coat the bottom and sides.
Pour the marshmallow mixture into the prepared pan and using a lightly oiled spatula, spread it evenly into the pan. Dust the top with the remaining powdered sugar mixture.
Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight. This is an important step to be able to cut the marshmallows.
To cut, tap the pan over a cutting board so the powdered sugar mixtures falls onto the cutting board. Spread it onto the board adding more if needed. Turn out the marshmallow, peeling it out of the pan.
Cut into squares (large or small) using a pizza wheel very lightly oiled and/or dusted with the powdered sugar mixture. Once cut, toss the marshmallows with the remaining sugar mixture to coat all sides. Store in an airtight container layered with wax paper for up to 3 weeks.
Serve with hot cocoa, baked over sweet potatoes, dipped in chocolate, or as is!