In a food processor or spice grinder, add the freeze-dried raspberry. Pulse until they turn into powder. Sift out the seeds and set aside.
In a medium bowl, sift together ½ cup powdered sugar and ½ cup corn starch.
Prepare a 9 x 13-inch baking pan, lightly grease with nonstick cooking spray. Make sure the pan is well covered. Use a paper towel to remove extra oil. Dust the pan with the powdered sugar mixture very generously to cover. Set aside.
In a large mixing bowl with an electric mixer fitted with a whisk attachment, pour in the ¾ cup cold water. Sprinkle the gelatin over. Mix everything slightly with a fork. Set aside and let the gelatin bloom.
In a medium saucepan, combine the sugar, corn syrup, honey, ½ cup water and salt. Cook over medium-low heat until sugar is dissolved, stirring occasionally. Attach a candy thermometer onto the side of the pan. Turn the heat to medium and bring the sugar to a boil without stirring. Continue to cook until the sugar mixture has reached 250˚F, about 8 – 9 minutes. Remove from heat immediately.
With the mixer on low speed, mix the gelatin mixture quickly. Slowly pour the boiling sugar syrup down the side of the bowl into the gelatin mixture. Once all sugar syrup has been added, increase the mixer to high speed. Whip until the mixture turns very thick and is lukewarm, about 10 – 12 minutes. Add the freeze-dried raspberry powder and vanilla extract at the last 2 minutes of whipping.
When the marshmallow mixture is ready, quickly transfer to the prepared pan with a spatula. Spread the mixture evenly. Dust with more powdered sugar mixture to cover. Save the rest of the powdered sugar mixture for dusting later.
Let the marshmallows to rest at room temperature uncover for at least 6 hours, best for overnight.
Prepared a cutting board lightly cover with powdered sugar mixture. Run a thin knife around the edges between the marshmallow and the pan. Turn the marshmallows out onto the cutting board. Lightly grease a large sharp knife with nonstick cooking spray. Wipe off extra oil. Cover the knife with powdered sugar mixture. Cut down firmly into the marshmallow and make 1-inch squares or desired shapes. Cover all sides of the marshmallow squares with more powdered sugar mixture until not sticky.