Add 1/2 cup water and 2 tbsp gelatin to mixing bowl and whisk to combine

In a sauce pan combine 1 cup honey and 1/2 cup water over medium heat

Stir regularly, and heat until thermometer reads 238-240 degrees F. This takes about 8 minutes

Pour hot honey mixture into your mixing bowl, and turn your stand mixer or electric hand mixer on low-med and whip until mixture turns white and gooey

Pause the mixing and add your vanilla protein powder and vanilla extract

Whip for another minute until gooey and close to being fully whipped

Pour into 9x9 pan sprayed with nonstick spray

Dissolve your colorant with a pinch of water, drop overtop your marshmallow sporadically, then use a toothpick or cake pop stick to gently swirl for that marbled affect

Refrigerate for 2 hours

Dust a surface with arrowroot powder, loosen the edges of the marshmallow from the pan, set on the dusted surface, then place your cookie cutter in the arrowroot powder also before cutting out marshmallow- this helps it not stick to the cutter

Optionally, toss all your marshmallows in the flour then dust off excess, as this assures they aren't as sticky and don't stick to one another

Store in an airtight container