In a deep sauce pan (there will be boiling up) stir the sugar and water just to mix. Turn heat to medium high and do not stir for about 10 minutes, keeping watch on the color as it turns from amber to darker but don’t let it burn. You can choose when to take the caramel off: a lighter hue will be sweeter, darker will have a deeper caramel taste and be less sweet. I like to leave mine a minute or two after I see amber because I like my sea salt to stand out when I’m done. Once you’ve reached the color you’ll “stop” it from cooking by adding the cream - do so carefully. I turn my heat all the way down and add it by whisking while adding with a large whisk because it boils up quite a bit. Once calm and incorporated, add your butter, peanut butter and salt and stir to combine. However you are going to use it, you’ll want it a bit cooler than it is right off the heat so allow to cool at room temperature if using soon or store in an air-tight container in the fridge for later use.

In a heatproof bowl, combine the vanilla and water. Add the gelatin and whisk or use a fork to combine it well into the water. Set aside.

In a deep saucepan, mix together the sugar, salt, water and honey. Turn heat to medium, attach a candy thermometer and swirl gently until the sugar is melted. Do not stir it after. Let cook for about 10 minutes, until the temperature registers 250. Remove from heat and transfer to bowl of stand-mixer. Let the sugar cool until temperature is about 210, and while it is cooling melt the butter and warm the gelatin mixture in the microwave. Add the gelatin and begin whisking on medium and then on high.

A few things to do while this is whipping: melt the butter and spray a loaf pan and a spatula with a thin layer of canola oil. If your caramel is not warm enough to pour, warm it in the microwave - you don’t want it too hot but you do want it pourable.

Once you are at 9 minutes, the mixture should look very white, thick and fluffy. Add the butter and whip until combined (the butter makes it pull away from the sides but it comes back together a minute later) for one more minute. Stop the mixer and add the peanut butter caramel and mix for 30 seconds or less - just until you see streaks of the caramel rippling through the marshmallow.

Pour the mallow fluff into the loaf pan, scraping sides of bowl with the oiled spatula and smooth over the top. Cover with an oiled sheet of foil and set in fridge for 2 hours.

Prepare a workspace by sifting over a counter some organic powdered sugar and oiling a knife. Once the marshmallow is set you can begin cutting. Cover all sides of the marshmallow in powdered sugar. Store in an airtight container. The mallows will last 3 weeks!