• In a bowl, add the water, vanilla and peppermint. Have a fork ready and pour in the powdered gelatin. Whisk until well mixed then set aside to bloom.
• In a deep pot, add the water, sugar, salt and honey. Stir to mix then set over medium heat. Attach a candy thermometer or have an instant or laser thermometer nearby. Cook until the temperature reaches 245 F. It will take at least 10 minutes but check on it from time to time. Careful, honey boils up and the hot sugar mix can burn!
• Pour the hot sugar liquid into the bowl of a stand mixer, wait 30 seconds then add the gelatin. Attach the whisk attachment and begin whipping on low. Gradually work up to medium high and whip until the marshmallow mix is looking thick and fluffy.

While it’s whipping

• Drop in your food coloring, I do 2-4 drops each color for a light mint. Whip until the mallow mix is pulling from the sides.
• Oil a large 13x9” cake pan.
• Melt the chocolate in the microwave in 30 second increments. Stop when it’s mostly but not fully melted. Stir until it’s all liquid.
• When the mallow mix is ready pour half of it into the oiled pan. Spoon half the chocolate over the bottom layer of the marshmallow, in little piles (see video for reference).
• Add the rest of the marshmallow mix on top, then repeat with the chocolate. Using a toothpick of offset spatula, swirl the mix.
• Cover with foil and set in the fridge for 2 hours.
• When you are ready to slice, coat the countertop in a thin layer of powdered sugar. Set some powdered sugar in a bowl (½ cup is usually enough).
• Transfer the now firm, large marshmallow onto the countertop. Oil a chef’s knife and slice the mallows into cubes. Dust with powdered sugar in the bowl.
• Store in an airtight container. Mallows keep for 3 weeks at room temperature.