Prepare an 9 x 11 casserole dish one of two ways. You can grease the dish with high quality fat and then dust it (powdered sugar, coconut flour, cocoa are just a few ideas). OR, you can simply place parchment sheet to fit (including up the sides inside the dish.) The parchment paper won't lie down until the marshmallow is weighing it down. However, once they're dry, the paper will just peel off the marshmallows.
Gently boil honey while constantly stirring, until candy thermometer reaches 225F/107C degrees. The honey should bubble, froth and turn a deeper caramel color.
Once temperature is reached, immediately remove from heat. Turn your mixer on low/medium (use the whisk attachment) and slowly stir honey mixture into the bloomed gelatin. Drizzle the honey down the inside of the bowl at a slow, steady rate.
Once honey and gelatin are mixed, put the collar on your mixing bowl (if you have one). If you don't, place a towel over the top of the bowl to prevent splashes. Believe me, you do NOT want to scrape marshmallow goo from off your fridge. Or off your toddler.
Turn the mixer to high and watch for it to change into marshmallow cream. The color will lighten and thicken. You'll know the marshmallow mixture is ready to put in the pan when it becomes semi-stiff - a little bit like beaten egg whites, but stickier. This can take anywhere from 8-20 minutes.
Spoon the marshmallow cream into your prepared dish with a greased scraper. Cover them lightly with parchment paper without allowing the paper to touch the marshmallows. Set in a cool, dry place.
To cut the marshmallows use a greased pizza cutter for streamlined sizing. Or, use greased cookie cutters.
Dust your marshmallows in powdered sugar. Other ideas include cinnamon, cocoa, coconut flour or roll them in chocolate chips, chopped nuts, cookie crumbs. Anything tasty that will hold still long enough will be suitable.