In a large mixing bowl, add 1/2 cup of water and sprinkle gelatin over top, do not mix. Let it bloom for a few minutes.
While gelatin is blooming, line a baking pan with parchment paper and dust with arrowroot powder (or powdered sugar).
In a medium pot, add 1/2 cup water, maple syrup, and salt. Heat on medium-low until it starts to lightly boil.
Turn mixer on low speed and slowly add the maple syrup mixture to the bloomed gelatin. Add vanilla, and turn mixer on high speed. Beat for 10-15 minutes, until you have stiff peaks and it is white in colour, then turn off the mixer. Watch the mixing carefully, you do not want to over mix.
As quickly as possible, pour the marshmallow fluff into your lined baking pan. You want to move quickly, as the gelatin sets fast. Spread evenly, dust the top with more arrowroot powder (or powdered sugar) and let set in the fridge for minimum 1 hour.
Cut marshmallows into squares, check for readiness with a sharp knife. It is sticking, place back in the fridge for a little longer. Store in airtight container on the counter or in the fridge for up to two weeks, or in the freezer for up to 3 months.
