-
1
Dust an 8x8 inch no-bake collapsible pan with the tapioca and powdered sugar, so that the marshmallow does not stick to the pan.
-
2
Pour the gelatin into the bottom of the bowl of a standing kitchen mixer.
-
3
In a medium sized sauce pan, add the half cup of room temperature water, the maple syrup, and the maple sugar. Stir to combine, and place a candy thermometer into the pot. Heat over medium to medium-high heat.
-
4
Allow the sugar to cook until the temperature reaches around 240 degrees, being careful that the sugar does not bubble over the sides of the pot.
-
5
While the sugar is cooking, pour the half cup of cold water into the kitchen mixer to bloom the gelatin.
-
6
Once the sugar has come to temperature, carefully pour the hot sugar into the kitchen mixer, over the gelatin.
-
7
Attach the bowl to the mixer, as well as the whisk attachment, and start whipping the sugar and gelatin over medium speed.
-
8
After about 30 seconds, turn the mixer up to full speed, to whip the marshmallow.
-
9
Once the marshmallow starts to turn lighter in color, and thicken slightly, turn the speed back down to medium to add the vanilla extract.
-
10
Turn the mixer back up to full speed, and continue to whip until small peaks form. This can take anywhere from 3 to 6 minutes depending on the type of kitchen mixer you are using.
-
11
Once the marshmallow is white in color, thick, and fluffy, with the small peaks, you can now transfer the marshmallow to the pan to set.
-
12
Carefully pour the marshmallow into the pan, smoothing out the top, and allow to set for 2 hours.
-
13
Dust the top of the marshmallows with the tapioca and sugar mixture, and release the sides of the collapsible pan to slice your marshmallows.
