Gluten Free Marshmallows

0 Place ½ cup water in a bowl of the stand mixer. Sprinkle the gelatin on top and let it bloom while you make the syrup. 
1 Add the other ½ cup water to a small sauce pan and add in the maple syrup. Turn to medium heat and bring to a boil. Boil until mixture gets to 242°. I boiled mine for 10 minutes and it wouldn't go above 220° and it still set okay, but try to get to 242°.
2 Turn off the heat and let the bubbles stop. Turn the stand mixture on low to let the gelatin mix with the water. Slowly pour the hot mixture in and then turn the speed up to high. Add in the vanilla and salt. Beat until triples in size and light and fluffy- about 6 to 8 minutes. You don't want to beat longer than that or the marshmallow will get cool and hard to spread.
3 While that is mixing, prepare a 9x9 pan by lining it with parchment paper. This will help them not stick to it. Once mixture is done beating, scoop into prepared pan and smooth on top. Let sit to cool and then cut into squares. Mine was set within 30 minutes, but it may take longer. 
4 Store covered at room temperature for up to 2 weeks. Leave uncovered for a couple days if wanting to use to roast.