To make the marshmallows:

Lightly spray an 11 x 15 jelly roll pan with non-stick cooking spray, then rub gently with a paper towel to distribute the spray and leave just the merest sheen of oil on the sheet. Similarly, lightly spray a large offset spatula and set beside the prepared tray.

Combine the gelatin and the first quantity of water in a medium bowl and whisk until well blended and smooth. Set aside.

Combine second quantity of water, honey, salt and sugar in a 6-quart saucepan and place over medium heat. When mixture boils, brush down the sides of the pan above the upper surface of the syrup with a clean, moistened pastry brush, or cover the pot with a lid for two minutes to allow the condensation to dissolve any lingering crystals. (It is very important to use a large pot for this. The honey makes the mixture boil up very high and it will overflow a smaller pot making a huge mess on the stove. Trust me, you do not want this to happen!)

Place a candy or instant read thermometer into the syrup and continue to cook, without stirring, until syrup reaches 250F. Do not stir the mixture once you remove the lid. Remove pan from heat and carefully stir in gelatin mixture.

Pour mixture into the bowl of an electric stand mixer fitted with the whisk attachment. Quickly cover bowl with loosely draped plastic wrap or a clean kitchen towel in order to avoid splatters, and gradually increase the mixer speed to “high”. Whip mixture for 10-12 minutes.

Scrape mixture into the prepared pan and spread out smooth with oiled offset spatula. Set marshmallow aside, uncovered, at room temperature for at least 4 hours or overnight before cutting.

To make the green coating sugar:

Place a cup or two of granulated sugar in a resealable plastic bag. Add a few drops of food coloring and seal the bag well. Knead the bag until the color is evenly distributed. Spread the colored sugar out in a thin layer on a cookie sheet and let it dry overnight while the marshmallows are curing.

To finish the marshmallows:

Place the colored sugar in a medium bowl. Lightly spray the cookie cutter with cooking spray. Cut the marshmallows out as close together as possible. Re-oil the cutter as necessary. If it gets too sticky to make clean cuts run the cutter under hot water to remove the buildup. Dry the cutter and re-oil before continuing. Toss the cutout marshmallows in the sugar to completely coat. Transfer them to a strainer and shake off the excess sugar. Store in an airtight container with the lid slightly ajar for up to two weeks (but they are best the first week).