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

While that blooms, in a sauce pan 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 pan to be sure mixture doesn't boil over. If you're using a candy thermometer, bring the temperature to 240 degrees F.

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

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

Midway through, add pinch of salt and peppermint extract.

In an 8x8 baking dish lined with parchment paper, Sprinkle 1 TBS arrowroot powder over the bottom of the dish. This will prevent the marshmallows from sticking. Pour the marshmallow mixture into dish and spread out 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 set, remove from dish using the parchment paper as handles. Sprinkle remaining arrowroot over the top.

On a cutting board, slice to the desired size of marshmallows. I like big marshmallows for snacking and melting into hot cocoa, but any size will work.

Give the marshmallows a quick toss in the arrowroot powder (to prevent from sticking) and then dust off the extra.