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Maple Syrup Marshmallows Recipe

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4 from 79 reviews

Delightfully chewy homemade maple syrup marshmallows with a natural sweetness and subtle vanilla flavor. These fluffy treats are made with pure maple syrup and gelatin, perfect for toasting, adding to hot chocolate, or enjoying as a sweet snack.

Ingredients

Marshmallows

  • 1.3 cups cold water
  • 1 tbsp gelatin (1 packet)
  • 1 cup pure maple syrup
  • 1 tsp vanilla extract
  • 1/2 tsp salt

For Dusting (Optional)

  • 1/8 cup confectioner’s sugar

Instructions

  1. Prepare the Pan: Lightly oil a 6×6-inch pan and dust it with powdered sugar to prevent sticking. Alternatively, you can use a thin layer of oil or parchment paper if you prefer not to use powdered sugar.
  2. Bloom the Gelatin: In your mixer bowl, combine the gelatin and cold water. Stir gently with a fork and let it sit for about 10 minutes to allow the gelatin to bloom and absorb the liquid.
  3. Heat the Maple Syrup: Meanwhile, place the maple syrup in a saucepan over medium heat. Bring it to a rolling boil and continue heating until it reaches the soft-ball stage, about 240°F, ensuring the right consistency for the marshmallow base.
  4. Combine and Whip: Turn your mixer on low speed and start whipping the bloomed gelatin to break it up. Carefully pour the hot maple syrup into the mixer bowl while it’s running. Immediately increase the mixer speed to high and whip vigorously for roughly 10 minutes until the mixture becomes thick, glossy, and holds its shape. About 8 minutes into whipping, add the salt, and near the end, add the vanilla extract.
  5. Set the Marshmallows: Quickly transfer the marshmallow mixture into the prepared pan, spreading it evenly. Let it sit uncovered at room temperature for approximately 8 hours or overnight until fully set and firm.
  6. Cut and Dust: Once set, grease a sharp knife to prevent sticking, turn the slab out of the pan, and cut into squares. Optionally toss the marshmallow pieces in powdered sugar for a soft, non-sticky coating.
  7. Serve and Store: Enjoy your maple marshmallows by toasting them, adding to hot chocolate, or eating as a sweet treat. Store leftovers in an airtight container at room temperature for up to two weeks or freeze for longer shelf life.

Notes

  • Use pure maple syrup for the best flavor and consistency.
  • Make sure to reach the soft-ball stage (240°F) on a candy thermometer for perfect marshmallow texture.
  • Blooming gelatin properly ensures the marshmallows will have the right structure and chewiness.
  • Coating the marshmallows with confectioner’s sugar helps prevent them from sticking together.
  • Store marshmallows in an airtight container to maintain freshness and texture.
  • You can substitute the vanilla extract with maple extract for an even stronger maple flavor if desired.

Find it online: https://justsosavory.com/maple-syrup-marshmallows-recipe/