Grease 9x13 baking pan with butter or coconut oil; you can also use parchment paper. Set aside.
Place gelatin powder and 1/2 cup water in a large mixing bowl. Whisk to combine then let sit.
Place 1/2 cup water and 1 cup honey in a saucepan and slowly bring to a boil. Stir constantly until candy thermometer reads 240 F.
Quickly (and carefully) pour honey into mixing bowl and beat on high for 6-10 minutes or until fluffy and forms a stiff cream (will form gentle peaks). Around minute 6, add in vanilla extract.
Once it forms a stiff cream you need to work fast so that the marshmallows don’t start to form in your bowl! Quickly pour cream into prepared pan and let sit, uncovered, at room temperature for 4 hours.
Remove from pan and cut into desired shapes/sizes. Dust each marshmallow in corn starch to prevent them from sticking to one another.
Store at room temperature in a bowl or open container for 3-5 days. It’s important not to put these in the fridge or cover as moisture will dissolve these guys. Enjoy!