Place the sugar, honey, and water into a pot and stir until the sugar is moist and mixed into the water.
Heat the mixture over medium heat until the sugar syrup starts to come to a boil, let the mixture cook about 10-15 minutes or until the temperature reaches about 240-245 degrees if you are checking the temperature.
While the sugar is cooking add the other half of the water and the gelatin into a bowl of a stand mixer with the whisk attachment and let it bloom.
When the sugar mixture is cooked remove it from the heat, with the mixer on low slowly start pouring the sugar mixture into the gelatin.
Add the salt and vanilla and increase the speed to high and let it whip until the marshmallow because light and fluffy.
While the marshmallow is being whipped, lightly grease and dust an 8x8 or 9x13 baking dish with the tapioca starch.
Scoop and spread out the marshmallows into the baking dish and lighty dust the top with more tapioca starch.
Allow the marshmallows to cool uncovered for at least 6 hours or overnight.
Once the marshmallows have solidified cut them into desired shapes and dust the edges with more tapioca starch to remove any excess stickiness from being cut.
Store in an airtight container