Pour ½ cup of cold water into a mixing bowl and whisk in 3 tablespoons of unflavored gelatin. Let sit for 3 to 5 minutes.

In a saucepan, combine 1 cup of maple syrup, a pinch of sea salt, and 1½ cups of water. Heat until it simmers for about 8 minutes until it reaches 240°F (115°C).

Carefully pour the syrup mixture over the bloomed gelatin and mix until dissolved.

Using an electric mixer, whip the combined mixture on high speed for 5 to 10 minutes until fluffy.

Line a 9x13 inch pan with parchment paper, pour in the marshmallow fluff, and refrigerate for 2 to 3 hours to set.

Once set, dust your cutting surface with cornstarch and cut the marshmallows into desired shapes.