Butter a loaf pan and dust with powdered sugar (or arrowroot or tapioca flour/starch).
Add ½ cup of the water and the marshmallow root tea to a glass and allow to sit for one hour.
Strain the marshmallow root tea and add that ½ cup of the marshmallow root tea to a pan until boiling. Then, combine the “tea” with the gelatin, mixing as you pour/right away until fully combined.
Add the remaining ½ cup of water with honey to a separate pan over heat until it reaches 240℉, stirring constantly. It's important that the temperature reaches 240℉!
Add everything to a stand mixing bowl and whisk everything together on medium/high speed until thick and stiff peaks form (about 10 mins, but be sure to watch it). You want the mixture to be silky but not too thick and clumpy.
Working quickly, pour in the marshmallow mixture into your prepared loaf pan and spread it out as best you can. Reminder, it doesn't have to look perfect! I actually prefer to cut my marshmallows into shapes so it doesn't matter if they aren't perfectly smooth. Being in the kitchen should be fun!
Dust the marshmallows with more powdered sugar (or arrowroot or tapioca flour/starch) then place the marshmallows in the fridge for 1-2 hours.
Once firm, cut the marshmallows to desired size using a knife or cookie cutters to make shapes.
