Prepare marshmallow root infusion (overnight)

1. The night before making the marshmallows, put the marshmallow root in a small bowl with 1/4 cup of water. Cover tightly and put in the fridge overnight, for 12 hours or up to 24 hours, to extract the mucilage.
2. After the soaking process, strain through a fine mesh sieve or cheesecloth, pressing with a spoon to get as much of the viscous liquid as you can. Set aside.

Make the marshmallows

1. Prepare a baking dish by lining it with parchment paper (anywhere from 8×8-9×13 works – you’ll just end up with thicker or thinner marhsmallows depending on the size you use). Set aside.
2. Bloom the gelatin: In a large and tall bowl, sprinkle the gelatin over 3/4 cup (6oz) of cold water. Let sit 5-10 minutes to bloom while preparing the syrup.
3. Heat syrup: In a small saucepan, combine the maple syrup, coconut sugar, and 2 Tbsp of water. Stir and heat over medium-high heat until the coconut sugar is dissolved, then continue heating until it starts boiling.
4. Remove from heat and stir in the salt and vanilla extract.
5. Start whipping the bloomed gelatin on medium speed with a hand or stand mixer.
6. Slowly pour in the hot syrup while mixing. Whip for 1-2 minutes until the temperature reduces to below 100ºF.
7. Gradually pour the marshmallow root infusion into the mixture while continuing to whip (waiting until this temperature ensures you keep all the mucilage properties of the marshmallow root!). Gradually increase the mixer speed to high, and beat until the mixture is very thick and fluffy, 8 to 10 minutes.
8. Immediately pour the marshmallow mixture into the prepared dish and quickly smooth the top with a spatula. Let sit at room temperature for several hours before cutting into them, or put in the refrigerator for 30-60 minutes.
9. Cut and store: Slice into squares and store leftovers in an airtight container at room temperature (in a cool, dry place) for 3-5 days, or in the refrigerator for up to 7-10 days (where I store them).