Prepare Your Baking Dish: Grease your baking dish with butter or coconut oil and dust it with sifted confectioner’s sugar to prevent sticking.

Bloom the Gelatin: In your mixer bowl, mix ½ cup of water with the 7 tsp of gelatin. Stir gently and let it sit for about 5-10 minutes until it becomes thick and spongy.

Cook the Sugar Mixture: While your gelatin blooms, in a saucepan, combine the 2 cups + 1 tbsp of white sugar, ¼ cup of maple syrup, ½ cup of water. Heat over medium, stirring until the sugar dissolves. Once dissolved, stop stirring and place the lid on the pot for 5 mins. Allowing the steam to dissolve any sugar crystals on the pot sides. Remove the lid and allow it to boil until it reaches 240°F (115°C) on your candy thermometer.

Combine Gelatin and Syrup Mixture: Remove the saucepan from the heat and pour into your mixer on medium speed. Allow the mixer to pour down the inside of the bowl to slightly cool before it hits the gelatin.

Whip the Mixture: Using your electric mixer on high, whip the mixture for about 10 minutes, until it’s thick, fluffy, and holds stiff peaks. Be sure to mix right after cooking; don’t let the mixture cool down, or your marshmallows will lose their bounce! Add the vanilla and mix for another min.

Set the Marshmallows: Pour the marshmallow mixture into your prepared baking dish, smoothing the top with a spatula. Dust the top with sifted confectioner’s sugar to keep a crust from forming.

Let Them Set: Allow the marshmallows to sit at room temperature covered with a tea towel for at least 4 hours, or ideally overnight, until they are firm.

Cut and Dust: Once set, dust a clean surface with more confectioner’s sugar and carefully remove the marshmallow block from the dish. Cut into squares using a greased knife and toss the marshmallow pieces in more powdered sugar to coat.

Storage: Once cut, you can store your marshmallows in a sealed glass jar dusted or ziplock bag dusted with confectioner’s sugar, keeping them fresh for your holiday treats.