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Steep marshmallow root in one cup of water overnight
Strain the marshmallow root water
Combine half a cup of marshmallow root water with gelatin and set aside to bloom
Add the other half cup of marshmallow root water to a pot along with 1 cup of maple syrup and bring to a boil
Combine all ingredients together in one big bowl
Whisk on high speed with an electric whisk for about 10 minutes until mixture turns into marshmallow fluff
Quickly transfer to a baking tray
Refrigerate for a couple hours to harden