- 1 (2 1/4 ounce) package gelatin
- 1/ 4 cup cool water
- 1 1/ 2 cups maple syrup
- Flaky sea salt, to taste
- 3/ 4 teaspoon Chinese five spice, or cinnamon, optional, but encouraged
- Confectioners' sugar, for dusting, if needed
Set up a piping bag fitted with a large round tip into a tall glass so you can easily load the marshmallow mixture into it. Or, line a 9" x 13" pan with parchment paper and a thin coating of nonstick cooking spray.
Sprinkle gelatin over cool water in the bowl of an electric mixer fitted with the whisk attachment.
Meanwhile, heat maple syrup over medium-high heat in a large heavy-bottom pot until it reaches 240F degrees on an instant-read thermometer, about 8 minutes. Stir in flaky sea salt to taste.
Pour hot syrup in a slow, steady stream into bloomed gelatin, stirring on low speed. Add Chinese five spice or cinnamon, if using, and increase speed to high until mixture reaches stiff peaks, about 5 minutes.
Working quickly, load marshmallow into a piping bag and pipe mixture directly onto a dish such as sweet potato casserole or baked brownies! Broil or torch briefly to toast marshmallow until golden brown. Alternatively, pipe into dollops onto the prepared pan and dust with confectioners' sugar. Allow to set completely, then store in an air-tight container.
Note: if you wish to cut marshmallow into squares, spread all of the mixture into prepared pan and smooth into an even layer. Dust with confectioners' sugar, then cut evenly into squares with a sharp knife.