### Yield
Approximately 2 dozen 2-inch marshmallows

### Ingredients
- Vegetable oil, for brushing
- 4 envelopes unflavored gelatin, about 3 tablespoons
- 1 1/3 cups ice cold water, divided
- 2 cups granulated sugar
- 1 1/3 cup maple syrup
- 1/2 teaspoon sea salt
- 2 teaspoons pure vanilla extract
- 1 cup powdered sugar

### Procedure
1. Brush a 9-by-13-inch glass pan with vegetable oil and line with parchment paper. Brush parchment paper with oil and set aside.
2. In the bowl of a stand mixer fitted with a whisk attachment, combine gelatin and 2/3 cup water. Allow gelatin to soften.
3. In a medium saucepan, combine remianing 2/3 cup water, granulated sugar, maple syrup, and salt. Bring to a boil over high heat, stirring to dissolve sugar. Cook without stirring until mixture registers 240 degrees Fahrenheit on a candy thermometer.
4. With mixer on low speed, slowly pour the hot syrup into the gelatin mixture. Increase speed to high and beat mixture until very thick, about 10 minutes. Add vanilla just to incorporate.
5. Pour the mixture into the prepared pan, smoothing the top with an offset spatula. Allow to cool at room temperature until firm, about 3 hours.
6. Un-mold marshmallow onto a work surface dusted iwth powdered sugar. Remove parchment paper and dust top of marshmallow with more powdered sugar. Using a lighly oiled knife, cut marshmallow into 2-inch squars. Roll each marshmallow in powdered sugar before storing in an airtight container.