Grease an 8x8(or larger) pan and line with unbleached parchment paper in both directions. Leave some length to use as handles when removing your finished marshmallows. Sprinkle the bottom of the pan with 2 tablespoons arrowroot powder.
In your mixer bowl, add the gelatin with 1/2 cup of water
While the gelatin is softening, pour the other 1/2 cup of water in a sauce pan along with the honey, vanilla and the salt. Turn the burner to a medium high heat, bringing the mixture to a boil. Place a candy thermometer in the sauce pan and continue to boil the mixture until it reaches 240 degrees (the soft ball stage). This will take approx. 7-8 min. Immediately remove from the sauce pan from the heat.
Turn your standing mixer to low/med. Slowly pour the honey mixture into the bowl combining it with the softened gelatin. Turn the mixer to high and continue beating the mixtures until it becomes thick like marshmallow creme (about 10 min).
Turn off the mixer and transfer the marshmallow creme to the prepared pan. Smooth the top and sprinkle on the remaining 2 tablespoons of arrowroot powder. Pat to smooth again.
If you would prefer not to use the arrowroot, lightly grease your hands with oil and pat smooth. This will keep it from sticking to your fingers. Alternatively you can press it down with parchment paper, leaving it there till the marshmallows are completely set.
When set, remove the marshmallows by lifting from the parchment paper flaps. Cut to desired size and enjoy!