Pour ½ cup water into a medium bowl. Sprinkle gelatin evenly over the top of the water, stir together briefly and then leave to bloom.
½ cup water, ¼ cup gelatin
Line a slice tin or medium sized baking dish with baking paper and dust with a fine layer of tapioca starch. Set aside.
Tapioca starch for dusting pan
Transfer the bloomed gelatin to a large mixing bowl and have electric beaters and a spatula out and ready to use.
Add honey and water to a saucepan, whisk to combine. Place saucepan onto a high heat and bring to a boil for 7 minutes or until the temperature of the liquid is 116 – 118 degrees Celsius when tested with a candy thermometer. Once the liquid reaches this temperature, turn off the heat.
½ cup water, ¾ cup Honey
With electric beaters in one hand, slowly pour honey syrup into the bloomed gelatin while beating to combine. Beat for 8 minutes, slowly increasing the speed. If adding vanilla ectract or rose water, add now while still beating.
Once the mixture is white and fluffy, pour into the pre-prepared baking tin or dish straight away - it is important to work quickly here as the marshmallow will begin to set. Place the marshmallow into the fridge for 1 and a half hours to set.
Once the marshmallow is set, remove from the fridge and use a sharp knife, dusted in tapioca starch, to cut into cubes. Dust each cube in tapioca starch and store in an airtight container, between layers of baking paper to prevent sticking.