Combine powdered sugar & cornstarch in a small bowl, set aside.

Line an 8x8”baking pan with parchment paper. Lightly grease with spray or butter. (you can use a 9x9” pan for thinner marshmallows).

Then dust the pan with 1-2 TBS of the powdered sugar mixture, evenly coating the bottom and sides. Set aside.

Combine ½ cup water and 3 TBS gelatin in the bowl of your standing mixer fitted with the wire whisk attachment. Let sit for 10 minutes until the mixture becomes gelatinous.

Meanwhile, add ½ cup water, honey, maple syrup and salt to a medium saucepan.

Heat over medium-high heat and stir constantly during the first minute of cooking.

After 1 minute, continue cooking over medium-high heat without stirring for about 10 minutes, or until the temperature reaches 240 degrees F.

Once the mixture has reached 240 degrees F, remove it from the heat and carefully pour it into the container of your standing mixture over the thickened gelatin mixture.

Mix on high-speed for 4-5 minutes or until the mixture achieves the consistency of marshmallow fluff.

Add vanilla and beat for 1-2 more minutes or until the mixture forms stiff peaks but is still smooth and glossy. (do not over-beat).

Working quickly, spread the mixture evenly into the prepared pan. Put the marshmallows in a cool, dry place for 12 hours or overnight.

Once the marshmallows have set, dust the top with corn starch/powdered sugar mixture and turn it out onto a cutting board.

Dust the other side with the mixture and cut with a clean, sharp knife.

Serve in your favorite hot chocolate, s’mores or eat plain.

Store in an airtight container in the refrigerator for up to two weeks.