Begin by adding boiling water the bowl of a stand mixer or a heat proof bowl that you will be whipping by hand.

Sprinkle over the gelatin and let it bloom for one minute.

Add in the remaining ingredients (aside from arrow root and oil) and whisk to combine.

Whisk on low for 10ish minutes to allow the mixture to cool without the gelatin solidifying.

While that's whisking prepare your flat bottomed dish by coating it in a little bit of oil or butter and dusting with the arrowroot - this ensures the marshmallows release from the pan. If you want THICK marshmallows go for a 9x9 dish, anything larger will yield thinner marshmallows.

After 10 minutes increase to medium high speed and whisk another 5 minutes. At this point the mixture should be cooled, light in color, and starting to fluff up.

Here is the tricky part. You need to whisk on high at 30 second intervals to check for thickness. You want to stop mixing once the mixture is incredibly fluffy, light in color, and forms soft peaks when the whisk is flipped over.

Quickly pour into your prepared dish and working quickly smooth it out without compressing the mixture too much.

Sprinkle more arrow root powder over the top.

Allow to chill for at least 30 minutes before cutting into it. I like big ol' marshmallows!

After cutting toss in a little more arrow root powder to keep them from sticking together.

Store in the fridge.