Step 1

Line a 9×9 square baking pan with parchment paper. Spray the parchment paper with spray oil. Then, sprinkle 2 tablespoons arrowroot powder on the bottom of the parchment paper in an even layer. Be sure not to skip this - it helps ensure the marshmallows don't stick!

Step 2

In the bowl of your stand mixer, add 1/2 cup water, gelatin and the cinnamon. Using the whisk attachment, let it whisk for a few seconds to incorporate. Then sprinkle the gelatin over top. Let it sit while you start the syrup.

Step 3

In a small saucepan over medium-high heat, add the other 1/2 cup water, maple syrup or honey, and vanilla. Let the mixture boil until it reaches a temperature of 240F. This usually takes about 10 minutes, if you don't have a thermometer - this should be sufficient time!

Step 4

Turn the mixer on low, then slowly pour the syrup mixture into the bowl. Once it's all poured in, turn the mixture to high and let it beat for about 5 minutes until it triples in size and is super fluffy. You'll know it's done when you lift the head of the mixer and the marshmallow fluff sticks like peaks to the whisk attachment.

Step 5

Working quickly, pour the marshmallow fluff into the lined baking pan. You'll need to use a spatula to do so. You can use the spatula to help smooth the top of the marshmallows.

Step 6

Place the marshmallows in the fridge for an hour or two or leave them on the counter for at least 2-3 hours until they're set and not super sticky. In a small bowl, combine 1 tbsp tapioca flour, coconut sugar, and 1/2 tsp cinnamon. Sprinkle it over the top of the marshamllows.

Step 7

Then use a sharp knife to cut them into squares. I like to cut the edges off to make cleaner squares.

Step 8

Store marshmallows in a covered container at room-temperature for up to two weeks!