Caramel Marshmallows

0 Prep a 12 x 17" sheet pan by lining it with parchment paper.
Caramel
2 Combine all ingredients in a large, thick bottomed, heavy duty pot.  Stirring constantly, heat on medium heat until all ingredients have melted and dissolved.  Bring to a boil over medium heat. You will need to stir from start to finish with this caramel. This is around 40 minutes. You do not stop stirring.  Have a show ready to watch, have a podcast ready to listen to, don't have kids around that can distract you.
3 Once boiling, increase heat to medium high.  Cook until temperature reaches 242, stirring the whole time.
4 Pour out on parchment paper.  Cool for a minimum of four hours.
Marshmallow
Hydrate Gelatin
7 In a 5 quart mixing bowl, Whisk gelatin into cold water.  Set aside while syrup slurry cooks.  Before beginning cooking syrup, set up a hot water bath for the gelatin but do not put the gelatin in it.
8 Combine sugar, honey, corn syrup, and water in a heavy duty, thick bottomed pot.  Stirring constantly, cook until temperature reaches 252F.  Turn off heat.  Cool undisturbed until 212F.
9 While syrup is cooling, place gelatin in a hot water bath until it is fluid. Place mixing bowl on mixing stand. When syrup has reached 212F, begin mixing with the whisk attachment on high.
10 Slowly stream syrup into whisking gelatin.  Once all syrup has been added, mix on high for 8 minutes.  Add vanilla and mix for 20 more seconds.
11 Spread evenly on top of cooled caramel.  Place a piece of oiled parchment on top of marshmallow.
12 Let marshmallow sit undisturbed for 12-24 hours.  Cut into desired size. I recommend 1" x 1.25"
13 Store in an airtight container.