Spray an 8x11″ rectangle pan with cooking spray and line with parchment paper one way for easy removal later.

In a large stand mixer bowl with whisk attachment, add the gelatin and water.

Place the agave nectar in a small saucepan (I used a 2-quart pan).  Add a candy thermometer to the pan and place over medium heat. Bring it to a boil.  Remove from the heat when the temperature reaches 230°F.

Turn the stand mixer on low speed and carefully pour in the hot syrup.  Cover the stand mixer with a kitchen towel to avoid any splatters on your counter, and increase the mixer speed to high.  Beat for 8 minutes, or until very thick, shiny and voluminous.

Add the vanilla paste and salt and beat for 1 more minute.

Working quickly, scoop the mixture into the prepared pan and spread it out using an offset spatula.  Let sit for 5+ hours, or overnight.

Dust your countertop with the arrowroot starch.  Gently flip the marshmallows onto the counter and slice the marshmallows.  Toss the marshmallows around in the starch.  Serve and enjoy!