Prepare the pan by lightly buttering a 9x13 pan, line it with parchment paper, and dust with confectioner’s sugar.

In a stand mixer, combine cold water with powdered gelatin and let sit for about 10 minutes to bloom.

In a deep saucepan, pour maple syrup and bring to a rolling boil over medium heat until it reaches 235°F.

Remove syrup from heat, start mixer on low, add bloomed gelatin, mix, then gradually drizzle in hot syrup.

Increase mixer speed to high and beat until thick and glossy, forming stiff peaks (8-12 minutes).

Pour whipped marshmallow mixture into the prepared pan and spread it evenly.

Let the mixture sit at room temperature for several hours or overnight to cure.

Once set, invert the pan, peel off parchment, and cut into squares, dusting with additional confectioner’s sugar.