1/4tspcream of tarteroptional, but helps consistency
Combine the gelatin with the water and set aside.
Heat the maple syrup (and cream of tarter) to 250°. If you do not have a candy thermometer like I don’t, this is the hard crack stage – so when the syrup is dipped into ice water it will harden completely.
One word of advice though – syrup boils over easily.
Especially when you’re on twitter while making it.
Once it reaches 250° remove from heat and slowly pour into the bowl with the gelatin.(or 235-240 as some commenters suggested)
Use a whisk attachment to the mixer and start whipping.
Add in the salt and vanilla and continue to whip until light and fluffy.
After 5 – 10 minutes it will stop expanding and is done.
Pour into a buttered 9 x 13 pan and let set until completely cool, or a couple hours.
Once cool, cut into squares. To make it easier, you can butter the knife or run it under hot water occasionally to keep it from sticking.