In the bowl of a stand mixer, pour in the cold water. Sprinkle the gelatin evenly over the water and let it sit for about 5-10 minutes. This allows the gelatin to bloom, absorbing the water and forming a thick consistency.

In a medium-sized saucepan, add the maple syrup. Place the pan over medium heat and let the syrup warm gently.

Use a candy thermometer to monitor the temperature. Avoid stirring to prevent crystallization. Heat until the syrup reaches 220°F (soft ball stage). This process ensures the syrup has the right consistency for marshmallows.

Attach the whisk attachment to your stand mixer. Start at low speed to break up the bloomed gelatin.

Slowly and carefully pour the hot maple syrup into the bowl while the mixer runs on low speed. This prevents splattering and ensures the syrup incorporates smoothly. You could also make the marshmallow fluff in a large bowl with a hand mixer.

Once all the syrup is added, sprinkle in the salt and pour in the vanilla extract.

Increase the mixer speed to medium- high speed and whisk until the mixture becomes fluffy and forms stiff peaks, about 5-7 minutes. The marshmallow fluff mixture should triple in volume and hold its shape when the whisk is lifted. Avoid overmixing, as this can make the marshmallows dense.

While the marshmallow mixture is whipping, sift together the powdered sugar and arrowroot powder in a small bowl.

Line a 9x9-inch glass pan with parchment paper, ensuring the edges are covered for easy removal. Sprinkle half of the powdered sugar mixture evenly over the parchment to prevent sticking.

Once the marshmallow mixture is ready, immediately pour it into the prepared pan. Spread it out evenly with a greased spatula or an offset spatula.

Let the marshmallow set at room temperature for 4-6 hours or until firm. Avoid refrigerating, as it can make the texture gummy.

Once set, turn the marshmallow slab onto a clean surface sprinkled with the remaining powdered sugar mixture.

Use a sharp knife (lightly greased for smoother cuts) to slice the marshmallows into cubes. Toss each piece in the powdered sugar mixture to coat all sides.

Place the marshmallows in an airtight container. They can be stored at room temperature for up to 2 weeks.