Now, I’ve been making marshmallows for a long while, and I might as well come clean: the stand up mixer does 90% of the work. It's simpler than you think, you can do this!
6 packets gelatin or a scant 1/2 cup
2 cups honey, you want a mild honey that is liquid, not whipped or opaque and firm
1/2 tsp vanilla extract or vanilla bean paste
1/2 arrowroot powder, or cornstarch
To make place 1 cup of cold water in the bowl of your mixer and sprinkle the gelatin on top to soften or bloom.
In a large pot on the stove (as this will be tempted to boil over) add 1 cup water and 2 generous cups of honey, as honey is a sticky thing to measure and it is the only sugar in here. Bring to a boil and then turn down a bit to keep at a medium boil for about 12 min or until it reaches 240F on a candy thermometer. (I never use a thermometer so if not having one causes any stress, really just pay attention ... gentle boil for over 10 min yet less than 15.)
Then, turn your standup mixer on, with the whisk attachment, so it is already on low as you carefully pour your honey mixture into the bowl with the gelatin- starting slowly mix on low for about 1 full min - this is pipping hot so take your rime here. At this moment your mixture will look nothing like a fluffy white magic cloud. It will look like beige liquid, this is completely normal. Gradually increase the speed bit by bit until its on high. Add your vanilla and beat on high for about 8-10 min until your bowl is full of wonder.
In a 9x13inch pan that has been lightly greased with your cooking spray and dusted with 2-3 tablespoons of the arrowroot powder (or cornstarch) pour your marshmallow fluff out, you will be tempted to eat it as is and by all means you can spread it on bread as a take on the classic peanut butter and honey sandwich, only honey fluff, or dollop in your hot coco fresh as can be. Yet, to be able to cut them, and store them, they’ll need to rest on your counter over night and firm up ...
The next morning, turn your marshmallows out onto a large cutting board, carefully cut and then toss the squares with the remaining arrowroot powder so they don't all stick in one clump.
You can store these in an airtight container on the counter for 1-2 weeks although they will not last that long.
Note: that first cup of water you soften the gelatin in can be replaced with Baileys, or Whisky for grown up marshmallows ... you're welcome.
Second Note: these are made just with whipped honey, as such our child eats ever so many and in a way I could care less. They do taste very sweet, yet obviously aren't as sugary as the ones made with corn syrup and sugar, which are then dusted in powdered sugar and cornstarch. I love them though, because they add whimsy and magic without adding cloying sweetness and are a healthier when it comes to wide eyed excited children popping them like popcorn. To make more traditional ones simply use 1 cup corn syrup and 1 cup sugar inplace of the 2 overflowing cup of honey if you want a more classic sugar marshmallow.
Third Note: By all means add a drop of peppermint extract to make peppermint ones, a little goes a long way, or pumpkin spice to make pumpkin spice marshmallows ... we've made oh so many varieties, have fun and get creative.