• Prep a 12 x 17" sheet pan by lining it with parchment paper.

Caramel

• Combine all ingredients in a large, thick bottomed, heavy duty pot. Stirring constantly, heat on medium heat until all ingredients have melted and dissolved. Bring to a boil over medium heat. You will need to stir from start to finish with this caramel. This is around 40 minutes. You do not stop stirring. Have a show ready to watch, have a podcast ready to listen to, don't have kids around that can distract you.
• Once boiling, increase heat to medium high. Cook until temperature reaches 242, stirring the whole time.
• Pour out on parchment paper. Cool for a minimum of four hours.

Marshmallow

Hydrate Gelatin

• In a 5 quart mixing bowl, Whisk gelatin into cold water. Set aside while syrup slurry cooks. Before beginning cooking syrup, set up a hot water bath for the gelatin but do not put the gelatin in it.
• Combine sugar, honey, corn syrup, and water in a heavy duty, thick bottomed pot. Stirring constantly, cook until temperature reaches 252F. Turn off heat. Cool undisturbed until 212F.
• While syrup is cooling, place gelatin in a hot water bath until it is fluid. Place mixing bowl on mixing stand. When syrup has reached 212F, begin mixing with the whisk attachment on high.
• Slowly stream syrup into whisking gelatin. Once all syrup has been added, mix on high for 8 minutes. Add vanilla and mix for 20 more seconds.
• Spread evenly on top of cooled caramel. Place a piece of oiled parchment on top of marshmallow.
• Let marshmallow sit undisturbed for 12-24 hours. Cut into desired size. I recommend 1" x 1.25"
• Store in an airtight container.