Bloom Gelatin – In a mixing bowl, add ½ cup cold water and sprinkle gelatin evenly over it. Let it sit for 5–10 minutes.
Heat Sweetener – In a saucepan, combine remaining ½ cup water with honey or maple syrup. Bring to a boil, then simmer until it reaches 240°F (soft-ball stage).
Whip the Mixture – Slowly pour hot syrup into bloomed gelatin while mixing on low. Increase to high speed and whip for 10–12 minutes until fluffy and tripled in size. Add vanilla and a pinch of salt.
Set the Marshmallows – Pour into a parchment-lined dish, smooth the top, and let it rest at room temperature for 4–6 hours.
Cut & Serve – Remove from dish, cut into cubes, and dust with arrowroot or cocoa powder to prevent sticking.
