Grease and 8” x 8” pan and then line the pan with parchment paper, leaving enough of an overlap so that you can lift the marshmallows from the pan later.

Mix the gelatin and ½ cup of the water in the bowl of a stand mixer at low until combined. Allow to sit for at least 5 minutes.

Pour the remaining ½ cup of water into a saucepan. Add the monk fruit, allulose, and salt. Bring to a boil. Boil, stirring occasionally, for about 8 minutes, until the mixture reaches 250° F. Stir in the vanilla and then add the mixture to the gelatin in the stand mixer.

Start on low, and then gradually turn it up to high.

Beat for 8 to 10 minutes, until the mixture is thick.

Pour the mixture into the parchment-lined baking dish.

Press a lightly greased sheet of parchment paper on the surface and let stand until set, about 4 hours.

Invert the pan into a work service and cut it into 1 ½-inch pieces.