Grease an 8x8 (or larger) pan and line with unbleached parchment paper in both directions. Leave some length to use as handles when removing finished marshmallows.
In a mixing bowl, add gelatin with 1/2 cup of water. While the gelatin softens, pour the other 1/2 cup of water into a saucepan along with honey, vanilla and salt. Cook on medium-high heat until mixture begins to boil.
Place a candy thermometer in saucepan and continue to boil mixture until it reaches 240°F (the soft ball stage). This will take approximately 7-8 minutes. Remove saucepan from heat immediately.
Turn stand mixer to medium-low and pour the honey mixture into the bowl slowly, combining it with the softened gelatin. Turn the mixer to high and beat mixture until it becomes thick like marshmallow fluff (about 10 min). Transfer the marshmallow fluff to prepared pan.
Smooth fluff evenly in the pan with lightly-greased hands. Or, press marshmallows into place gently using parchment paper, leaving parchment paper in place until marshmallows set completely.
from the NSM Nutrition Team recipe box
dairy-free, gluten-free, nightshade-free, paleo-friendly
*we suggest Vital Proteins beef gelatin
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