Equipment needed: 2 baking pans (8-by-8-inch), parchment paper, small stainless steel bowl, candy thermometer, wooden spoon, saucepan (medium size, heavy-bottom), saucepan (small-size), pastry brush in a small bowl of water, electric stand mixer, heat-resistant spatula, metal spatula, sharp knife or cookie cutters, sheet pan. To prepare pan: Cut two pieces of parchment paper to line bottom of baking pan. Place one sheet in pan and brush with oil. Place second piece on top of first and press down to oil underside of second sheet. Remove second sheet and hold to side. To bloom (plump up) gelatin: Pour 1/3 cup of cold water into a bowl. Sprinkle powdered gelatin quickly, but gently, across the surface of the water. Make sure all granules are completely moistened. Let stand for about 10 to 15 minutes to allow gelatin to "bloom" or plump up. To cook sugar: In a medium-size, heavy-bottom saucepan, combine sugar, honey, corn syrup and the remaining 1/3 cup of cold water. Stir to moisten sugar. Attach a candy thermometer to the side of pot; the thermometer bulb should be immersed in mixture but not touching pan bottom. Cook over high heat, stirring constantly with a wooden spoon or heat-resistant spatula until solution comes to a boil. When solution boils, stop stirring and skim surface to remove any scum that may have formed. Continue cooking to 248 degrees, watching the mixture carefully to make sure it does not boil over. If mixture begins to stick to the sides of the pan, wash sides using a pastry brush dipped in water. Remove from heat. Keeping the candy thermometer in place, allow sugar syrup to cool to about 210 degrees. This should take about 10 to 20 minutes. To prepare gelatin mixture: Place the bowl containing the bloomed gelatin over a pan of gently simmering water and melt completely. Mix vanilla into melted gelatin. To whip marshmallow: Place the sugar mixture and the gelatin mixture into bowl of a stand mixer. Fit the mixer with the wire whip attachment. Whip on high speed until strands of the marshmallow mixture form from the sides of the bowl to the whip. To set mixture: Use a lightly oiled heat-resistant spatula to remove mixture from bowl. Place mixture in center of the pan lined with oiled parchment paper. Place second piece of prepared parchment on top of marshmallow mixture, and lightly press second pan on top so that mixture spreads evenly to the edges. Remove second pan. Cover marshmallows with plastic wrap and allow to set overnight (or for at least 8 hours). To cut marshmallows: Loosen edges of marshmallow from sides of pan using an oiled metal spatula. (If removal appears difficult, place the pan containing the marshmallow slab into the freezer for up to 1 hour before cutting the marshmallows.) Place a generous bed (between 1/8- and 1/4-inch thick) of cornstarch on a large cutting board. Peel off top layer of parchment paper and gently flip paper-free side of marshmallow slab onto cornstarch. Peel off second piece of parchment. Lightly oil knife and cut marshmallows into 1-by-1-inch squares; or oil cookie cutters and cut into desired shapes. Place marshmallows onto a sheet pan that has been sprinkled with cornstarch and toss, coating them lightly to prevent pieces from sticking together. Store in an airtight container for 1 week, or freeze for later use. Makes about sixty-four 1-by-1-inch squares, 1 inch thick. Note: You may also use 9-by-13-inch pans, which will yield about 117 marshmallows, 1-by-1-inch squares but only half as thick. Variation: For a more prominent honey flavor, reduce the sugar to 1 cup and increase the honey to 1/3 cup. Follow method as indicated. Nutrition information per piece: 25 cal., 0 g pro., 6 g carbo., 0 g fat, 0 mg chol., 0 mg sodium.