Homemade Honey Marshmallows

Lightly coat an 8- or 9-inch square pan with spray oil.

Line the bottom with parchment paper, allowing it to hang over two sides, and lightly oil the paper.

To keep marshmallow from sticking as you transfer it to the pan, lightly coat a wooden spoon or rubber spatula with spray oil and set aside. (NOTE: To cut marshmallow into shapes instead of squares, make a thinner layer of marshmallow by using a 9x13-inch pan.)

Pour 1/2 cup water into the bowl of a stand mixer fitted with the whisk attachment, sprinkle gelatin evenly over the top and let sit until gelatin "blooms".

Meanwhile, in a medium saucepan, stir together honey, salt and 1/2 cup water.

Clip a candy thermometer to the inside edge of the pan and bring mixture to a boil over medium-high heat.

Lower heat to medium and boil, without stirring, until mixture reaches 240°F, 6 to 8 minutes.

Immediately remove the pan from heat.

Working quickly, turn mixer on low speed and slowly pour in hot honey syrup.

Increase speed to medium-high and whisk until mixture reaches room temperature and is shiny white, very thick and fluffy, 10 to 15 minutes total, adding any flavoring or coloring during the last minute.

Use the prepared spoon or spatula to transfer marshmallow to the prepared pan and spread it out evenly.

Let sit at room temperature until cooled, set and slightly dried out, about 4 hours.

Put potato starch in a medium bowl.

Using the overhanging parchment paper as handles, remove marshmallow from the pan and place on a cutting board.

Lightly coat a large knife with spray oil and cut marshmallow into generous 1-inch squares, spraying the knife as needed to keep it from sticking.

As you go, toss a few marshmallows at a time in potato starch, shaking off the excess. (Alternatively, lightly coat cookie cutters with spray oil and cut marshmallow into shapes.)

Store in an airtight container for up to 1 week.

*Replace the vanilla with fresh herbs or citrus zest, if you like.