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1
Place parchment or waxed paper on the bottom and sides of a 12 7/8-by- 17 3 /4-inch baking sheet.
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2
If using the food coloring, combine it with the superfine sugar in a small bowl; stir or massage with your fingers until color is evenly distributed.
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3
Sift half of the superfine sugar, with or without color, over the bottom of the pan.
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4
Using a spice grinder or mortar and pestle, finely grind 1 teaspoon granulated sugar with the saffron threads.
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5
Place in a bowl and cover with 2 tablespoons very hot water.
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6
When cool, cover with 3/4 cup plus 2 tablespoons cold water.
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7
Stir the gelatin into the water and let rest until the mixture becomes very thick.
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8
In a saucepan over medium heat, cook the remaining 2 cups granulated sugar, honey and 1/2 cup water, stirring, until the sugar dissolves and the mixture reaches 240 degrees on a candy thermometer.
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9
Meanwhile, with an electric mixer on medium speed, whisk the egg whites and salt until soft peaks form, about 4 minutes.
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10
With the mixer running, carefully pour the 240-degree sugar syrup down the side of the mixing bowl in a slow and steady drizzle.
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11
Continue whisking until the mixture has cooled slightly, about 2 minutes.
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12
Scrape in the gelatin mixture.
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13
Continue whisking until the mixture begins to thicken and quadruples in volume, about 10 minutes.
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14
Scrape the mixture into the prepared pan and smooth the top.
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15
Sift the remaining superfine sugar over the marshmallows.
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16
Allow marshmallows to set for 4 hours or overnight at room temperature.
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17
Use cookie cutters or a knife to cut marshmallows into shapes or squares.
