In a large and tall saucepan, combine the remaining ½ cup of water, maple syrup, honey and salt. Bring the mixture to a boil over medium-high heat. Make sure you keep a close eye on it, as it tends to foam up pretty quickly. (This is why using a very tall saucepan is helpful!) Place a candy thermometer into the saucepan and continue boiling until the temperature reaches 240°F (114°C). This will usually take around 12-14 minutes after it first boils. Remove from heat, and immediately fit a whisk attachment to your stand mixer. Turn the mixer on medium-low speed, while simultaneously and steadily pouring in the syrup mixture. Make sure you cover all of the gelatin with it, so it can melt. After the syrup has been incorporated, turn the mixer up to high and continue beating until the mixture has more than doubled in volume. This will take anywhere between 6-8 minutes. To make sure they are done, turn off the mixer and lift up the whisk.The marshmallow cream should slowly fall off the whisk attachment. Beat in the vanilla extract until combined.