1. Add a ¼ cup of the water to a large mixing bowl

2. Whisk in the ½ tbsp of unflavored gelatin

3. Set aside while you make the honey syrup

4. Add ¾ cup of water to medium saucepan

5. Heat over medium heat until the mixture just starts to bubble

6. Reduce heat to keep it bubbling, but not at a rolling boil

7. Heat to 220 - 225℉ while stirring occasionally

8. Keep an eye on it because you don't want it to get too hot and boil over - that will be messy!

9. Remove from heat once it reaches temperature

10. Use the electric (or stand) mixer on low in the gelatin mixture and slowly pour in your honey mixture

11. Gradually increase speed to high and beat for five minutes

12. Add vanilla and the dash of salt

13. Beat on high another five minutes

14. Allow to stand for five to ten minutes

15. If it is not fluffy enough, beat another few minutes

For Marshmallows

1. Pour mixture into an 8 x 8 pan

2. Cover and refrigerate for several hours or overnight

3. Cut into squares

4. Store fluff and marshmallows in air-tight container in refrigerator or up to four days