Line the bottom and sides of a 9x9-inch square baking pan with parchment paper. Lightly grease with nonstick cooking spray and using a fine mesh sieve, generously dust the pan with powdered sugar. Set aside.

Pour the gelatin over ½ cup of the cold water in the bowl of a stand mixer fitted with a whisk attachment; whisk to combine. Let the mixture sit to allow the gelatin to thicken and "bloom".

Meanwhile, combine the sugar, dried lavender buds, corn syrup, salt, and the remaining ½ cup water in a small saucepan. Cook over medium-high, stirring often until the sugar is dissolved, about 3 minutes.

Continue cooking, stirring occasionally, until the sugar syrup registers 240° (soft-ball stage) on a candy thermometer. This takes approximately 10 minutes. Remove from heat.

Immediately, turn the mixer to medium-low speed and carefully pour in the syrup. Once all of the syrup is combined, gradually increase the mixer speed to high, and beat until the mixture is very thick and fluffy, 10 to 12 minutes. Add in the vanilla extract.

Pour the marshmallow mixture into the prepared pan and quickly smooth the top. Drizzle your honey on top. Sprinkle the top with powdered sugar. Add additional lavender buds for garnish if desired. Let marshmallows sit at room temperature overnight before cutting into them.
Cut marshmallows into squares or use cookie cutters to cut shapes, like we did with hearts.