Line 8x8 baking dish with parchment paper and grease with coconut oil and dust with powdered sugar/arrowroot/cornstarch if using.

In mixing bowl, dissolve 3 tbsp gelatin in 1/2 cup of water and set aside.

Bring 1/2 cup of water, honey and salt to a boil in a saucepan over medium-high heat. Continue to boil until it is at 240 degrees F ("soft ball stage"). Remove from heat.

Slowly pour the hot liquid into the mixing bowl and mix on low until incorporated. Increase speed to high until consistency becomes thicker.

Add vanilla and peppermint extracts and food coloring (if using)

Continue to mix until it is thick and creamy looking but not too stiff.

Pour/scoop marshmallow moisture into the baking dish and spread evenly in pan.

Let sit at room temperature for at least 4 hours or overnight.

Dust top of marshmallows with powdered sugar/arrowroot/cornstarch if using.

Carefully remove from pan and cut into squares. (I found kitchen shears to be the easiest for this job)

If you'd like to keep them from sticking, put them in a pile or a bowl and dust with more powdered sugar/arrowroot/cornstarch and toss until all sides are coated.

These will keep in an airtight container for about a week.

They also freeze very well! You don't even really have to thaw them. Just be sure to dust them with extra powdered sugar/arrowroot/cornstarch before you freeze as they can get a little sticky coming back to room temp.

Top on your hot cocoa and enjoy!!!