Step 1: Prepare the Pan

1. Line a 9×13-inch pan with parchment paper, leaving an overhang for easy removal.
2. Lightly dust the bottom with arrowroot powder.

Step 2: Bloom the Gelatin

3. In the bowl of a stand mixer, combine 1/2 cup water with gelatin.
4. Whisk lightly and let it sit to bloom while preparing the honey mixture.

Step 3: Heat the Honey Mixture

5. In a heavy-bottomed saucepan, combine honey, remaining 1/2 cup water, and salt.
6. Bring to a gentle boil, then reduce heat to medium and simmer for 8 minutes without stirring.

Step 4: Whisk the Mixture

7. Turn the stand mixer to low and break up the bloomed gelatin.
8. Slowly pour the hot honey mixture in a thin stream down the side of the bowl, avoiding direct contact with the gelatin.

Step 5: Beat to Perfection

9. Increase the mixer speed to high and whip for 8 minutes until thick, glossy, and fluffy.
10. Add vanilla in the last minute of whipping.

Step 6: Set the Marshmallows

11. Transfer the mixture to the prepared pan and spread evenly.
12. Let sit uncovered at room temperature for at least 4 hours or overnight.

Step 7: Cut and Coat

13. Remove from the pan and dust the top with arrowroot powder.
14. Cut into squares and toss in additional arrowroot powder to prevent sticking.