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These maple syrup marshmallows are fluffy little clouds of sweetness, made with pure maple syrup instead of refined sugar (similar to my healthy marshmallows!) and toast like a dream! They’re perfect for s’mores or cozy mugs of hot chocolate!
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- Naturally sweetened with pure maple syrup, so you skip the refined sugar.
- Just like my classic marshmallows, these have a light, bouncy texture that holds up when toasted (ideal for s’mores!). They’re the best with a cup of hot chocolate too!
- Easy to whip up in a 6×6-inch pan for the perfect shape and portion. Having a candy thermometer and an electric mixer are a must!
I also have a great recipe for maple syrup frosting that is SO good!
Maple Syrup Marshmallow Ingredients
Gelatin – the magic binder that gives your marshmallows that soft, chewy bounce. Same thing I use in my rose-flavored marshmallows.
Cold water – to bloom the gelatin so it thoroughly hydrates and sets properly.
Pure maple syrup – the primary sweetener and flavor star, giving a cozy maple-kissed taste.
Vanilla extract – adds warmth and rounds out the flavor beautifully.
Pinch of salt – balances the sweetness and enhances the maple note.
Optional: Confectioners’ (powdered) sugar for dusting so the marshmallows don’t stick and get that pretty coating.
How to Make Maple Marshmallows
Lightly oil a 6×6-inch pan and dust it with powdered sugar to help the marshmallows release cleanly.
In your mixer (stand mixer preferred, hand mixer also okay), add the cold water and sprinkle in the gelatin. Let it rest for about 10 minutes while you work on the next step.
In a saucepan, bring the maple syrup to a rolling boil and heat until it reaches the soft-ball stage (approximately 240°F) or until you’re confident it’s at that consistency.
Turn your mixer on low to break up the gelatin, then carefully pour in the hot syrup. Immediately raise the speed to high and whip non-stop for about 10 minutes (or until the mix is thick, glossy, and holds shape). Add the pinch of salt around minute 8 and the vanilla near the end.
Quickly scrape the marshmallow mixture into your prepared pan, smooth the top, and leave it uncovered at room temperature for about 8 hours (or overnight) to fully set.
Once firm, use a greased knife to lift the marshmallow slab out of the pan, slice it into squares, and toss it in powdered sugar if you like that soft coating.
Eden’s Marshmallow Tips
Read through the whole recipe once before you begin to make sure all your equipment and ingredients are ready. This process moves quickly once the syrup is boiling.
Using a candy thermometer for the syrup is super helpful: you want that 240°F (soft-ball stage) for proper set.
A cooking torch is perfect for toasting these! Once they’re gooey, then sandwich with chocolate and graham crackers.
Coat your knife with a little (just a tiny bit!) of oil before slicing for clean cuts without sticking.
These have a slightly different texture than a classic marshmallow, they’re a little softer but they hold up great and they taste delicious!
Maple Marshmallow FAQs
I prefer an electric stand mixer, but a a hand mixer will work; just make sure you whip it long enough (about 10 minutes) until the mixture is thick and glossy.
This is optional if you don’t want to add any sugar to the recipe, but dusting helps prevent stickiness and gives a lovely soft finish.
Keep them in an airtight container in a cool, dry place for up to 5 days. After that, the texture can start to get a little weird—less fluffy and more tacky.
More Marshmallow Recipes
Let me know if you make these by leaving a review below!
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Maple Syrup Marshmallows
Equipment
- 1 6×6 pan
- 1 Candy Thermometer
- 1 Medium Saucepan
Ingredients
- 1.3 cup cold water
- 1 tbsp gelatin, 1 packet
- 1 cup maple syrup, pure maple syrup
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/8 cup confectioner's sugar , optional for dusting
Instructions
- Lightly oil a 6×6-inch pan, dust with powdered sugar, and set aside. You can do a super thin layer of oil OR parchment paper if you don't want to use powdered sugar.
- In your mixer bowl, combine the gelatin and cold water. Stir with a fork and let sit for about 10 minutes to bloom.
- Meanwhile, in a saucepan over medium heat, bring the maple syrup to a rolling boil and heat until it reaches the soft-ball stage (~240°F) or until it’s at the right consistency.
- With the mixer on low, begin whipping the bloomed gelatin to break it up. Then carefully pour the hot syrup into the bowl. Immediately increase the mixer speed to high and whip continuously for roughly 10 minutes, until the mixture is thick, glossy, and holds its shape. Around minute 8, sprinkle in the salt; near the end, add the vanilla.
- Quickly transfer the mixture into the prepared pan and spread evenly. Let it sit uncovered at room temperature for about 8 hours or overnight, until fully set.
- Once set, grease a sharp knife and turn the slab out of the pan. Slice into squares, and optionally toss each piece in powdered sugar for a soft coating.
- Use the marshmallows for toasting, hot chocolate, or snacking. Store in an airtight container at room temperature for up to two weeks or freeze for longer storage.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My kids raved about these and wanted to eat them all! They’re fun for the holidays 🙂