Directions

• Prepare a 9×13 in baking pan with cooking spray. (Ensure the entire dish is coated as the marshmallow mixture is very sticky. Combine ½ cup of powdered sugar with ¼ cup cornstarch. Sift mixture into the baking dish and shake so the dish is coated. Set aside.
• In a large bowl, combine gelatin, vanilla extract, and maple extract with ½ cup and 2 tablespoons of cold water. Gently whisk mixture until well combined and no lumps remain. Continue to whisk until the gelatin reaches a consistency similar to baby food (about 1 minute). Set aside.
• In a medium saucepan combine ¾ cup water, corn syrup, granulated sugar, and salt. Whisk to combine and bring to a boil over medium-high heat. Cover pot, reduce heat and simmer for about 2½ minutes. Remove from heat.
• Pour mixture over gelatin and beat on medium with an electric mixer until combined, about 1 minute. Increase speed to maximum and beat for 15 to 20 minutes, until the mixture is glossy and makes meringue-like peaks.
• Pour marshmallow mixture into prepared 9×13 inch dish and spread evenly. Wet spatula and smooth the top until it’s even.
• Leave the marshmallow mixture uncovered on a counter for 24 hours to set.
• Once the marshmallows have set, prepare your workspace. Combine remaining powdered sugar and cornstarch in a medium-sized bowl. Dust some of the mixture onto a cutting board.
• Wet a sharp knife and drag it along the edges of the 9×13 inch dish to loosen the marshmallow mixture. Sprinkle some of the powdered sugar onto the top of the marshmallows and flip the dish onto prepared cutting board.
• Cut the marshmallows into squares, occasionally wetting the knife to make more precise cuts. Toss marshmallow squares in the cornstarch-sugar mixture until well coated.
• Store marshmallows in a sealed container, layered between wax paper.