• Preparing the Pan: Line a 9x13 pan with parchment paper or a silicone liner for easy removal after the marshmallows have properly set.

  Dust the pan generously with powdered sugar to coat the bottom and sides. Set aside any excess powdered sugar for later. The powdered sugar helps make it so it doesn’t stick as easy and gives the marshmallows a tasty coating.

Blooming the Gelatin

• Pour 1/2 cup of cold water in a mixing bowl.
• Sprinkle the gelatin over the water and let it sit for about 10 minutes to bloom.

Heating the Maple Syrup

• In a medium saucepan, combine the remaining 1/2 cup of water, maple syrup, and salt.
• Heat the mixture over medium heat, whisking until it reaches 210°F. If the mixture starts to boil over, reduce the heat slightly and stir gently to keep it under control.
• Once it reaches 210°F, remove it from heat.

Combining and Whipping

• With a mixer on low speed, slowly pour the hot syrup into the gelatin mixture. Be careful as the mixture will be very hot. This took me about a minute and a half because I would pour a little, let it mix, then pour again.
• Gradually increase the speed to high and continue to whip for 10-15 minutes, until the mixture is thick, glossy, double in size, and has cooled to room temperature.
• Add the vanilla extract in the last minute of whipping, if using.
• Pouring into Molds
• Pour the whipped mixture into the greased pan or silicone molds. Spread it evenly with a rubber spatula to ensure a smooth surface. The mixture will be sticky, so work quickly and efficiently. The longer it sits, the more it is able to setup.
• Sprinkle the top with powdered sugar.

Allowing to Set

• Let the marshmallow mixture sit at room temperature for at least 4 hours, overnight, or until it’s fully set. This allows the marshmallows to firm up and hold their shape.

Cutting and Coating

• Removing from Molds: Once set, remove the marshmallow slab from the pan or molds. This is why parchment paper makes this easy—you can lift and set down somewhere else. This makes handling and cutting the marshmallows much easier.
• Cutting into Shapes: Cut the marshmallows into squares or use cookie cutters for fun shapes. Kitchen scissors work well for precise cutting. You can use a sharp kitchen knife and cut straight down as well. The marshmallows shouldn’t be overly sticky that you can’t separate them.
• Coating: Toss the marshmallow pieces in powdered sugar to coat them completely. This prevents will help so they don’t stick together and gives them a professional finish.