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Add the marshmallow root to a jar or teapot and pour in just over a cup of boiing water. Steep and allow to cool before proceeding with the recipe.
Line an 8x8" or 9x13" pan with parchment paper and set aside.
Measure one cup of cooled tea and add to a stand mixer fitted with the whisk attachment along with gelatin and vanilla extract.
Mix these ingredients together for a few seconds and then allow gelatin to bloom.
Meanwhile, boil the maple syrup in a small saucepan until it comes to a rolling boil for at least one minute. Alternatively, for even better results, use a candy thermometer and boil until the syrup reaches 240° F.
Drizzle immediately into the stand mixer on medium high speed. Continue to beat the mixture until it becomes creamy white, fluffy, and forms soft peaks. It should cling to the spoon or beater. This will usually take between 5-10 minutes.
Once the marshmallow mixture reaches this point, pour immediately into the prepared pan. Work quickly before mixture starts to harden.
Allow marshmallows to set at room temperature covered for 4-8 hours until cured. They will have a somewhat firm, yet spongy texture.
Store in the fridge in an airtight container for up to 1 week.