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1
Line a 9-by-13-inch baking dish with foil, smoothing the foil into the dish so there are no wrinkles to leave an unsightly pattern on the marshmallows.
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2
Sift 1/4 cup of confectioners' sugar into the bottom of the dish.
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3
Place the gelatin in 1 cup cold water to bloom.
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4
Place a candy thermometer in a saucepan over a medium heat; cook the granulated sugar, honey, and 1/2 cup water, stirring until the sugar dissolves, until the mixture reaches 240 degrees.
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5
In the bowl of an electric mixer, whisk the egg whites and salt until soft peaks form.
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6
When the sugar mixture has come up to temperature, carefully pour it into the egg whites while whisking.
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7
Continue whisking until the mixture has cooled slightly, about 1 minute, then add the gelatin mixture and the vanilla.
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8
Continue whisking until the mixture begins to thicken and quadruples in volume, 5 to 7 minutes.
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9
Scrape the marshmallow into the prepared pan and smooth the top with a spatula.
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10
Sift the remaining 1/4 cup confectioners' sugar on top.
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11
Allow the marshmallows to set for 4 hours or overnight.
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12
Cut them into 2-inch squares and store in an airtight container in the refrigerator or at room temperature.
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13
The marshmallows will keep for 2 to 3 days at room temperature, and up to 1 week if chilled.
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14
Sprinkle with additional confectioners' sugar before serving, if desired.
