Step one, we are going to add a 1/2 cup of water to the saucepan, followed by our 1/2 cup of maple syrup.

Place that on the stove over medium heat, whisk until combined, and bring to a boil.

Now we are going add our 4 tbsp of gelatin to your stand mixer bowl, followed by 1/2 a cup of water. Whisk well. Add tsp vanilla extract, whisk until combined.

Once the maple/water mixture has started to boil, add it to the stand mixer and set the stand mixer to low as you slowly pour in the maple mixture.

Slowly raise the speed to 8.

You're going to let that run at an 8 for about 5 minutes, then gradually turn it up to 10. Make sure you put the shield on so the marshmallows don't spray out.

It can take a bit of time for the marshmallows to reach the correct consistency. Just keep an eye on them.

While that's going I like to line a deepish baking dish with parchment paper and then sprinkle the arrowroot powder. This will prevent the marshmallows from sticking.

When the marshmallow consistency is right, it should look like the picture above. It needs to stick to the whisk and not be watery. You also don't want it so stiff that you can't pour it out. (It is a lot of trial and error in the beginning, and that's OK!)

This is where you have to be quick. The marshmallows start to harden super fast, so pour them in and smooth them out ASAP.

Now you are going to sprinkle the arrowroot powder over the marshmallows.

Cover with plastic wrap and keep in the fridge for 4 hours until hardened properly.

After 4 hours-ish, they are ready to be cut up and enjoyed!

These homemade marshmallows will be good in an airtight container on the counter for a weekish. But I recommend keeping them in the fridge in an airtight container, as they last longer and stay fresher!