Thermomix Method:

1. Prepare a baking dish by greasing with a little coconut oil and lining with baking paper. Leave some paper sticking up over the sides so marshmallows are easy to remove once set.
2. Weigh water into Thermomix bowl, and carefully sprinkle in gelatine powder so that it sits on the surface of the water (not on the blades).
3. Add honey, vanilla and salt and insert butterfly whisk. Place steamer basket onto lid instead of MC, so steam can escape.
4. Cook 15 mins/115C/speed 1 for TM5/TM6 (or cook at Varoma temp if using a TM31). Keep an eye on the mixture as it cooks – if it begins to bubble up onto the lid, turn temp down to 100C until it subsides, then turn back up to 115C/Varoma. 
5. Once done, remove lid from bowl and allow mixture to cool to room temp (37C) before continuing! Add optional colourings once mixture has cooled.
6. With butterfly attached and steamer basket on lid, mix 5-7 mins/speed 4, or until mixture is thick and glossy and holds its shape when on a spoon. Don’t overmix, as high heat will ruin the texture and make the marshmallows chewy and rubbery!
7. Transfer the marshmallow to your lined dish, scraping from the bowl with a silicon spatula.
8. Scrape the mixture into the lined dish with a silicone spatula, smoothing the top of the marshmallow. Place dish into the freezer to set for 30 minutes, or until firm.
9. Remove marshmallow from dish and discard paper. Cut marshmallow into approx. 4cm squares using kitchen scissors, or place onto a cutting board and cut with a very sharp knife.

Conventional Method:

1. Grease a 26cm x 19cm baking dish with a little coconut oil and line with baking paper, leaving some paper extending over the sides to allow for easy removal.
2. Place water and gelatine in a heavy-based saucepan over medium heat and add honey, salt and vanilla. Cook, whisking, for 7–10 minutes, or until gelatine is dissolved and syrup is clear and slightly reduced. Pour into the bowl of an electric mixer and set aside to cool to room temperature.
3. Using the whisk attachment, begin mixing on medium–low speed, gradually increasing speed to high. Beat for 5–7 minutes, or until mixture is thick and glossy and soft peaks form when the whisk is lifted. Don’t overmix, as texture may become chewy and stringy!
4. Using a silicone spatula, scrape mixture into prepared dish and smooth top. Freeze for 30 minutes to set.
5. Remove marshmallow from dish and discard paper. Cut marshmallow into 4cm squares with kitchen scissors, or place on a chopping board and cut with a very sharp knife.