Line a 9x13 baking dish with Parchment and dust with a generous amount of icing sugar
Take half of your cold water (3/4 cup) and add it to the bowl of your stand mixer
Sprinkle the gelatin into the water in your stand mixer and allow it to bloom for at least 10 minutes
Combine the rest of the water, the sugar, honey and the salt into a medium sauce pan. Over medium-high heat bring the mixture to a boil stirring it while the sugar is dissolving
Once the sugar has dissolved and it has come to a boil, you can stop stirring it and put a lid on it. Allow it to boil for a few minutes, you want the temperature to come to about 245 degrees Fahrenheit. You can use a candy thermometer to do this, or just check it frequently using a meat thermometer, careful not to burn yourself on the steam.
Once the sugar mixture has come to temperature, turn your stand mixer to low and slowly pour in the hot sugar mixture into the gelatin
Once it is combined you can turn your mixer to high and allow it to mix for about 10 minutes, it should be very fluffy and white, while also forming stiff peaks
Take the marshmallow mixture and working quickly pour it into your prepared dish, using a spatula to get out as much as you can, and doing your best to make the mixture is even in the dish
Transfer to your refrigerator and allow to set up for at least 4-6 hours or overnight
Slice the marshmallows to your desired size and store in an air tight dish in the fridge!