Note: this is not my recipe. Credit to Heart & Soil Supplements. Their original recipe uses honey. I use maple syrup in this one, but it is the same recipe.

If a visual will help, watch the Instagram Reel for this recipe.

Bloom the gelatin.

• Pour 1/2 cup cold water into a small bowl and sprinkle in the gelatin (ASHLEYR for 10% off).
• Mix well and set aside to bloom. In a few minutes, the mixture should be like a thick jelly paste.

Make the base.

• In your small cooking pan, add the maple syrup (or honey), sea salt (ASHLEYR for 15% off), and the other 1/2 cup of water. Bring to a boil, then simmer for 7-8 minutes, stirring frequently to prevent burning. Using your cooking thermometer, track the temperature and make sure it does not get over 240 degrees.*
• *Note: The Heart & Soil recipe says to not allow the mixture to get over 240 degrees. The first time I made these marshmallows, I didn't track the temperature and the marshmallows came out great. When I filmed the reel for this recipe, I didn't track the temperature, but I think the maple syrup got too hot as the marshmallow fluff thickened quickly after whipping. The marshmallows come out great either way, but pay attention to temperature if you're looking for a smooth, classic marshmallow. Pictures in the "Tips to make the best..." section above for comparison.

Make the marshmallow fluff.

• Once the maple syrup-salt-water mixture is done simmering, add it to your mixing bowl along with the bloomed gelatin.
• Beat on high with a hand mixer until it is the consistency of marshmallow fluff, about 8-10 minutes or so.*
• *Note: One reader recommended decreasing the beat time to about 5 minutes if using maple syrup. Over-whipping my maple syrup batch could have also been the reason why my marshmallow fluff turned out a bit chunky.
• Spread the marshmallow fluff out in an even layer on top of a piece of parchment paper on your baking sheet.

Refrigerate, then serve and enjoy.

• Place in the fridge for 2-3 hours to set, then using your kitchen shears, cut into whatever size and shape you prefer your marshmallows to be.
• Store in the fridge in an airtight container for 4-5 days.