Makes one pan of marshmallows.
1 cup filtered water (split into half cups)
3 Tbs grass fed beef gelatin (if you don't get this brand, make sure the kind you get is unflavored)
1 cup organic honey (preferably light colored)
1 tsp vanilla extract
1/4 tsp sea salt
Arrowroot powder, finely shredded coconut, cacao powder, (or powdered sugar, even though it's not paleo) for coating the pan
Coconut oil, for greasing
1. Line an 8x8 inch (or larger) baking dish with parchment paper, leaving some length to use as handles when removing your finished marshmallows. Then grease the parchment paper with coconut oil, and dust it with your coating of choice.
2. In the bowl of your stand mixer (you can use a hand mixer, but it will be more challenging when you get to step #4), add the gelatin with 1/2 cup of water.
3. While the gelatin is softening, pour the other 1/2 cup of water into a saucepan along with the honey, vanilla and salt. Turn the burner to a medium high heat, bringing the mixture to a boil. Place a candy thermometer in the sauce pan and continue to boil the mixture until it reaches 240 degrees (the soft ball stage). This will take approx. 7-8 min. Don't let the mixture go over this heat! Immediately remove from the sauce pan from the heat.
4. Turn your stand mixer to low/med. Slowly pour the honey mixture into the bowl, combining it with the softened gelatin. Turn the mixer to high and continue beating the mixture until a stiff peak forms, it becomes thick, triples in size, and is a lot cooler to the touch, like marshmallow creme (about 10 min).
5. Turn off the mixer and transfer the marshmallow creme to the prepared pan. Smooth the top, and dust some more coating onto it. Pat to smooth it again.
6. Let the pan sit for at least two hours or, even better, four! NOTE: The waiting is a VERY torturous process. I mean, who can wait
7. When set, remove the marshmallows by lifting from the parchment paper flaps. Cut to desired size and serve!