Maple Syrup Marshmallows
These homemade maple syrup marshmallows are soft, fluffy, and naturally sweetened with pure maple syrup. They toast beautifully for s’mores, melt perfectly into hot chocolate, and are simple to make with just a few ingredients.
Servings: 9 marshmallows
Cost: $10
Equipment
- 1 6x6 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
Calories: 107kcal | Carbohydrates: 26g | Protein: 1g | Fat: 0.001g | Sodium: 136mg | Potassium: 81mg | Sugar: 23g | Calcium: 41mg | Iron: 0.1mg
