Honey-Sweetened Homemade Marshmallows

I adapted my recipe for Marshmallows from the Nourishing Gourmet. I doubled hers, and used the process I was familiar with from my older recipe for marshmallows.  

Honey-Sweetened Homemade Marshmallows
4 packets plain gelatin (a little less than 3 Tbls)
1 cup cold water
1 cup honey
1/4 tsp. salt
1 tsp. vanilla extract

Butter a 9x9 pan. Put 1/2 cup of water in the bowl of a mixer with a whisk , and sprinkle the gelatin over the water. Set aside to soften. (I sprinkle one packet at a time and let it sit in between so it doesn't get clumpy.)

In a small pot, place the honey, salt, and the other 1/2 cup of water. Heat on medium heat. Using a candy thermometer, bring the mixture to 248 degrees. It takes about 7-8 minutes to reach this temperature. Remove from the heat as soon as it’s at the right temperature.

Turn the mixer with the gelatin on low, very slowly pour the hot syrup in a thin stream into the gelatin mixture. Once combined, add the vanilla and increase speed to high. Beat for 10- 15 minutes, or until the mixture is thick and fluffy and cooled down to a lukewarm temperature. Scrape into the prepared pan and leave, uncovered, for at least 4 hours or until set and mostly dry.

Pull the edges away from the side of the pan with a spatula. Sprinkle the top with cocoa powder, toasted coconut, or for classic marshmallows a mixture of half powdered sugar and half corn starch. Flip the pan over on top of a cutting board and let the marshmallow slowly fall out--you can give it a bit of help with the spatula around the edges. Cut into squares and toss in a bowl with your desired coating.

 For S'mores- These did toast up better the next day when they'd dried out for longer, so if you want them for roasting--make at least a day in advance.