You will need a candy thermometer and a large pastry bag, size 12 " or larger.
Sift together the powdered sugar and Clabber Girl Cornstarch. Prepare one baking sheet by sifting the powdered sugar mixture over it quite generously.
Place 6 tablespoons of the water and the gelatin in the workbowl of a mixer.
Bring the remaining 6 tablespoons of water, honey, sugar and salt to a boil in a 2 to 3 quart thick, heavy bottomed saucepan. Cover and boil for three minutes, allowing the steam to cook down any sugar crystals that may have formed on the sides of the pan. Uncover and boil till a candy thermometer reaches 240 degrees and remove from the heat.
Set the mixer at medium speed and pour the syrup over the gelatin mixture, pouring slowly down the sides of the mixer to avoid splattering. Once all the syrup is added, increase the speed to high and mix for about 2 minutes. Add the vanilla, mix for another 2 to 3 minutes or until cooled somewhat.
Scoop the marshmallow cream into the pastry bag and squeeze a small portion straight down on the sheet till it oozes out about 1 1/2 inches wide, then pull up slowly till it forms a small curl. Pull the bag away quickly and you will have a gigantic chocolate chip shaped marshmallow. Repeat with the remaining mixture.
Sift more powdered sugar over the top and sides of the formed marshmallow "kisses". Allow to cool and set for at least 1/2 hour. Toss all the marshmallows again in the sifted powdered sugar till well coated, separating the sticky ones as you go.
Note: If you are planning to spread the marshmallow over a cake, mix for a total of three minutes and work quickly with an offset spatula before it sets.
Makes about 4 dozen 1 1/2 inch marshmallows. Store in an airtight container at room temperature. Will keep indefinitely.
Recipe by Mani Niall - Mix it up with Mani.