Working quickly, beat hot syrup into the gelatin mixture at slow speed.
In a large saucepan set up the thermometer. Combine the maple syrup, sugar, and the remaining water and bring the mixture to a boil. Continue cooking over medium heat until the thermometer reaches so called "soft candy stage" or 238-240 degrees F. Immediately remove from heat.
In a small bowl combine the gelatin, vanilla extract, and 1/2 of the water. Set aside while preparing the syrup.