Line an eight-inch square pan with Gefen Parchment Paper, letting it cover all sides. Dust with powdered sugar.

In a mixing bowl, sprinkle 1/2 cup cold water with gelatin. Stir until dissolved and set up the whisk attachment.

In a saucepan, combine the remaining 1/2 cup water, maple syrup, and salt. Heat over medium heat without stirring until it boils. Keep boiling until the temperature reaches 242 degrees Fahrenheit (15 to 20 minutes).

Slowly pour the hot syrup onto where the gelatin meets the bowl, while the mixer runs on low.

Increase the mixer speed to medium for about 30 seconds, then add vanilla. Whip on medium-high for five to 10 minutes until the marshmallow triples in size and holds a shape (not too runny, not too stiff).

Quickly transfer the mixture to the prepared pan, smoothing it out and tapping the pan to settle. Let it set at room temperature for around four hours.

Remove the marshmallow from the pan, dust the top with a nice amount of powdered sugar, and cut into squares with a kitchen scissors.