Homemade Marshmallows

1. Pour the water into a small saucepan. Sprinkle the gelatin evenly over the surface and let it bloom for about 5 minutes.
2. Warm the bloomed gelatin over medium heat, stirring just until fully dissolved—do not let it boil. Remove from the heat.
3. In the bowl of a stand mixer, whisk together the maple syrup and vanilla. With the mixer running on medium-low speed, slowly pour the dissolved gelatin into the maple syrup mixture. Increase the speed to medium-high and whip for 8–10 minutes, until fluffy, opaque, and forming firm peaks (photo 4). Stop mixing once it reaches this stage; do not overmix.
4. Line an 8×10-inch (or similar-size) dish with parchment paper and dust lightly with arrowroot to prevent sticking. Immediately spread the mixture evenly into the prepared dish.
5. Let set at room temperature for at least 4 hours or overnight. Cut into squares and dust the cut edges with additional arrowroot to prevent sticking.
6. Store in an airtight container at room temperature for up to 1 week. For s’mores, let the marshmallows sit uncovered on the counter for a day or two to dry slightly. They can also be frozen for up to 2 months (they won’t freeze solid due to the gelatin).

NOTE: Get it in your dish to set right away or its hard to layout evernly and becomes clumpy.