3 Tbs gelatin
1/2 cup water
2 cups real maple syrup
1/4 tsp cream of tartar (optional but helps consistency)
1/4 tsp salt
1 Tbsp vanilla extract
1. Combine the gelatin with the water and set aside
2. Heat the maple syrup (and cream of tartar) to 250 degrees. If you do not have a candy thermometer, this is the "hard crack" stage- when the syrup is dipped into ice water it will harden completely. *SYRUP BOILS OVER EASILY SO REMAIN CLOSE AND STIR OFTEN*
3. Once it reaches 250 remove from heat and slowly pour into the bowl with the gelatin. This is where having a stand mixer is beneficial as you are supposed to be mixing it while you pour. A hand mixer will work as well.
5. Add in the salt and vanilla and continue to whip until light and fluffy, about 5-10 minutes. It WILL expand some.
6. Pour into a buttered 9x13 pan and let set until completely cool.
8. A trick to consider (as these are very sticky), roll cut marshmallows in corn starch (some use powdered sugar, but as I'm off the "refined stuff" I chose the corn starch) and shake off excess. I had no trouble with stickage after that! Another option is cocoa powder.