1. Line a square 8x8 pan, or a sheet pan (if you plan to pipe them) with parchment paper. Lightly dust w: powdered sugar, or a mixture of powdered sugar and cornstarch, to help it stick less. Or you can totally use a little bit of butter or oil.
2. Pour cold water into the bowl of a stand mixer fitted w/ a whisk. Sprinkle the gelatin over the water & let sit.
3. Pour the maple syrup into a deep saucepan or pot (make sure it’s a big pot because the maple syrup gets hugeeeee when it boils. Bring the syrup to a boil & let cook over medium heat until it reaches the soft ball stage, or 235F- 240F on a candy thermometer. No need to stir, just make sure it doesn’t boil over. This will take 15-20 mins. If you’re making marshmallow squares, I recommend boiling to 240F degrees. If you want to pipe the marshmallows, then take it off heat around 235-237F degrees to keep them softer (but they will be a little more sticky and require cornstarch or powdered sugar to coat the outside).
4. Once desired temp is reached, remove pan from the stove & turn the mixer on low to mix the gelatin & water. With the mixer on, slowly drizzle in the hot syrup. When all syrup is in, increase the speed & beat on high until you get a thick, glossy mixture that holds stiff peaks, about 5-10 minutes, sometimes longer. Near the end, mix in salt & vanilla. NOTE if you want to pipe them, stop mixing rat medium stiff peaks.
5. Immediately spread into prepared pan OR into a piping bag to pipe desired shapes. You need to move fast before it starts to set, so have your piping bag ready to go & pipe immediately. Let sit at room temp to firm up for a couple of hours.
6. Slice & dust exposed edges w/ powdered sugar or cornstarch or arrowroot powder to prevent sticking. Store in an airtight container for up to 2 weeks.
