Tapioca starch, enough to sprinkle, may substitute with coconut flour for SCD
Add 1/2 cup water to a small pot, and 1/2 cup into a mixing bowl.
Sprinkle gelatin on top of water in bowl, and set aside.
Add maple syrup from marshmallow ingredients to water in the pot, and turn on medium/high heat.
Stir every couple of minutes, and allow mixture to reach a gentle boil. Once mixture has hit a boil, do not stir.
While mixture is boiling, line a glass or metal casserole dish with parchment paper, and dust with tapioca starch (or coconut flour). Set aside for later.
Cook mixture until it has reached the soft ball stage (235-240ºf). (This takes mine around 20 minutes, but be sure to monitor every 5 minutes or so to ensure mixture does not surpass 240º)
Once soft ball stage is reached, combine with gelatin and water mixture in large mixing bowl.
Use an electric mixture to slowly and carefully work up to high speed. Mix for 10+ minutes, or until a thick, yet spreadable marshmallow texture has been achieved (if you are making a marshmallow dip, I suggest you stop mixing between 7-10 minutes).
Scoop mixture into prepared parchment lined casserole dish, and smooth top with a spatula.
Dust with tapioca starch or coconut flour, and cover. Place in refrigerator for at least 3 hours.
Cut into squares, and enjoy!
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