Add 1 cup of the water to a small mixing bowl. Evenly sprinkle the gelatin on top of the water then allow it to bloom.

Add remaining ¼ cup of water, maple syrup, sea salt, and vanilla extract to a medium pot over medium heat. Bring to a gentle simmer, then remove pot from heat.

Transfer bloomed gelatin to a stand mixer or large mixing bowl. Use the stand mixer or hand beaters on high speed.

Slowly trickle in the maple syrup mixture, beating for 5-7 minutes or until soft peaks form.*

Line a 9” x 13” baking dish with parchment, then dust with 2 Tbsp arrowroot starch.

Use a rubber scraper to transfer marshmallow mixture into the prepared dish. Sprinkle the top of the marshmallow mixture with coconut sugar, if using.

Sprinkle the top with 1 to 2 Tbsp more starch.

Use cling wrap or a silicone food seal to cover the baking dish.

Rest at room temperature for 6 hours or overnight.

Spread a small amount of AIP fat to grease a sharp knife, then slice the firmed mixture into 1” squares.

Toss sliced marshmallows with additional starch if necessary to prevent them from sticking together.