Put 3 TBS of gelatin over 1/2 cup of water to bloom.

While the gelatin blooms, put freeze-dried strawberries in a food processor and pulse until a powder-like substance is formed. Set aside.

While that blooms, in a saucepan combine 1/2 cup of water with 1 cup honey. Bring to a vigorous boil in a small saucepan over medium heat. This takes about 5 to 7 minutes. Carefully watch the pan to be sure the mixture doesn't boil over. If you're using a candy thermometer, bring the temperature to 240 degrees F.

4 Add the boiling water/honey mixture to the gelatin mixture (bloomed gelatin) in your mixing bowl and immediately start mixing using either a handheld mixer or stand mixer to form the hot syrup mixture.

You will mix the ingredients for about 8 to 10 minutes total with a hand mixer. I start at a low speed and then slowly increase to a medium speed. You will slowly see the mixture change from a medium brown to a creamy color as stiff peaks form.

Midway through, add a pinch of salt, vanilla extract, and freeze-dried strawberry powder.

In an 8x8 baking dish lined with parchment paper generously grease with cooking spray. This will prevent the marshmallows from sticking. Pour the marshmallow mixture into dish and spread out the top of the marshmallows with the back of a spatula.

Allow marshmallows to form on the counter for 6 hours or in the refrigerator for 4 hours.

Once the marshmallows have been set, remove them from dish using the parchment paper as handles.

On a cutting board, slice to the desired size of marshmallows. I like big marshmallows for snacking, but any size or shape will work.