In a small bowl, stir 3 tablespoons of gelatin into ½ cup of cold water. Allow this mixture to sit undisturbed for about 3-5 minutes until it becomes a gel-like consistency.

In a medium saucepan, combine 1 cup of water, ½ cup of maple syrup, and a pinch of sea salt. Bring this mixture to a gentle boil over medium heat, stirring frequently for approximately 8 minutes.

Once the water and maple syrup mixture is boiling, carefully pour it over the bloomed gelatin in the bowl. Stir continuously until the gelatin is completely dissolved, which should take about 2 minutes.

Transfer the gelatin mixture to a stand mixer equipped with a whisk attachment or use a hand mixer. Whip the mixture on high speed for 5-10 minutes until soft peaks form.

Line a 9x13 inch pan with parchment paper and pour the whipped marshmallow fluff into the prepared pan. Cover it lightly with plastic wrap and place the pan in the refrigerator for 2-3 hours.

Once the marshmallows are fully set, remove them from the fridge and lift them out of the pan using the parchment paper. Use a sharp knife or kitchen scissors to cut them into your desired shapes.