(See the site for a photo tutorial)
Place the gelatin in the bottom of a large mixing bowl. Pour 1/2 c water on top and whisk to combine, then set aside.
Pour the honey and remaining 1/2 c water in a small saucepan over medium heat. Bring to a rolling boil, stirring to make sure it doesn’t burn or boil over.
OK here’s the tricky part. I actually transferred the hot honey mixture into a glass pitcher to make sure I wouldn’t spill. Turn on your mixer to medium-high in the bowl with the gelatin. SLOWLY pour a steady stream of hot honey, making sure the stream of liquid hits the side of the bowl first so it doesn’t curdle the gelatin.
Have patience…keep pouring until all everything is combined. Then leave the mixer on for 15 minutes. Yep. 15 whole minutes. I covered my mixer with a towel so it wouldn’t splatter. Add the vanilla about 2 minutes before it’s done.
Grease a 9×13 inch pan with coconut oil. When the marshmallow cream is whipped to perfection, spread it into the pan. Refrigerate for at least 4 hours or overnight.
Then cut into squares and use for all your marshmallow-y needs.