Sprinkle gelatin over cold water and let rest for 20 minutes.
Combine sugar, syrup, honey, and water in small heavy-bottomed pot. Cook to 248°F.
Carefully pour hot syrup into stand mixer bowl. Add bloomed gelatin. Let stand 5 minutes.
Whip sugar on low until gelatin and sugar are uniform.
Increase to medium speed and whip 4–6 minutes. Stop whipping when marshmallow can hold itself up.
Pipe marshmallows while warm onto cornstarch-dusted parchment paper.
Dust marshmallows with cornstarch. Let set for 2 hours.
Store marshmallows in an airtight container.