Maple Marshmallows

Maple Marshmallows

Maple Marshmallows

Sweet, soft, fluffy maple marshmallows. We have plans for you.

These have all the sweet gooey goodness of a store bought marshmallow, but they’re denser, softer, and in case you couldn’t tell already, maple flavored.

We have epic plans for them, but they’re versatile little guys: put them in your hot cocoa, melt them in a s’more, wrap them in plastic and sleep on them – whatever you normally do with marshmallows, you can now do with a sweet maple twist.


Maple Marshmallows

Maple Marshmallows

Based on this recipe, with a few alterations. It takes about 30 minutes to make these and about 3 hours for the marshmallows to set completely.

Tools:

  • 9-by-13-inch glass baking pan
  • Parchment paper
  • Electric mixer or stand mixer
    • Trust me, no amount of upper body strength will cut it here.

Ingredients:

  • Vegetable or canola oil, for greasing
  • 4 envelopes unflavored gelatin (3 tablespoons plus 1 1/2 teaspoons)
  • 3 cups granulated sugar
  • 1 and 1/4 cup maple syrup
    • We recommend using a cheap kind, not real maple syrup. The cheap kind will be thicker and corn syrup based, which is what we want here.
  • 1 and 1/2 cups water
  • 1/4 tsp. salt
  • 1 cup confectioner’s sugar

How to Put This in Your Mouth:

  1. Put the granulated sugar, maple syrup, 3/4 cup water, and salt in a medium saucepan. Bring to a boil over high heat, stirring to help the sugar dissolve, then turn heat to low and let simmer at 238 degrees for about 10 minutes.
    If you don’t have a candy thermometer and are brave enough to eyeball it, the simmer and color should look something like this:Maple MarshmallowsWhen it’s slightly thickened, turn off the heat.
  2. While you’re waiting for the syrup to thicken, grease a 9-by-13-inch glass baking dish with oil. Line with parchment paper, allowing a 2-inch overhang on the long sides. Make sure and oil that as well or else your marshmallows will stick!
  3. About halfway through the thickening, put the unflavored gelatin into a large bowl (or your stand mixer’s bowl) and add the other 3/4 cup water, allowing to sit for five minutes.
  4. When your sugar mixture has thickened, slowly add it to the bowl and mix on low speed. Gradually raise the speed to high and beat for about 10 minutes until the mixture has about doubled in size, turned white, and begins to climb up the mixer.The original recipe calls for you to beat until the mixture is stiff, but we found that leaving it slightly softer improves the texture. If you like a chewier, denser marshmallow, we recommend you leave it more syrupy, like we did:

    https://www.instagram.com/p/BFUgxXZgTwA/?taken-by=piymouth

  5. When you’ve achieved this texture and tamed your marshmallow batter, pour it into your baking dish and let it sit uncovered until firm, about 3 hours.
  6. When it’s nearing time to cut them into squares, spread about 1/3 cup of confectioner’s sugar onto a large work surface. Turn the marshmallows onto the work surface and peel off the parchment paper.
    Maple Marshmallows
  7. Brush some oil onto a sharp knife and cut the marshmallows into 1 or 2 inch squares, using the remaining confection’s sugar to coat the cut marshmallows.

Maple Marshmallows

Maple Marshmallows

Maple Marshmallows

Maple Marshmallows

And there you have it! Delicious, eatable, giftable maple marshmallows. We’ll be using them for our recipe tomorrow, so stay tuned!

Enjoy!

Maple Marshmallows


Master List of Ingredients

Tools:

  • 9-by-13-inch glass baking pan
  • Parchment paper
  • Electric mixer or stand mixer
    • Trust me, no amount of upper body strength will cut it here.

Ingredients:

  • Vegetable or canola oil, for greasing
  • 4 envelopes unflavored gelatin (3 tablespoons plus 1 1/2 teaspoons)
  • 3 cups granulated sugar
  • 1 and 1/4 cup maple syrup
    • We recommend using a cheap kind, not real maple syrup. The cheap kind will be thicker and corn syrup based, which is what we want here.
  • 1 and 1/2 cups water
  • 1/4 tsp. salt
  • 1 cup confectioner’s sugar

Step-by-Steps:

  1. Put the granulated sugar, maple syrup, 3/4 cup water, and salt in a medium saucepan. Bring to a boil over high heat, stirring to help the sugar dissolve, then turn heat to low and let simmer at 238 degrees for about 10 minutes.
  2. While you’re waiting for the syrup to thicken, grease a 9-by-13-inch glass baking dish with oil. Line with parchment paper, allowing a 2-inch overhang on the long sides. Make sure and oil that as well or else your marshmallows will stick!
  3. About halfway through the thickening, put the unflavored gelatin into a large bowl (or your stand mixer’s bowl) and add the other 3/4 cup water, allowing to sit for five minutes.
  4. When your sugar mixture has thickened, slowly add it to the bowl and mix on low speed. Gradually raise the speed to high and beat for about 10 minutes until the mixture has about doubled in size, turned white, and begins to climb up the mixer.The original recipe calls for you to beat until the mixture is stiff, but we found that leaving it slightly softer improves the texture.
  5. When you’ve achieved this texture and tamed your marshmallow batter, pour it into your baking dish and let it sit uncovered until firm, about 3 hours.
  6. When it’s nearing time to cut them into squares, spread about 1/3 cup of confectioner’s sugar onto a large work surface. Turn the marshmallows onto the work surface and peel off the parchment paper.
  7. Brush some oil onto a sharp knife and cut the marshmallows into 1 or 2 inch squares, using the remaining confection’s sugar to coat the cut marshmallows.

And there you have it! Enjoy, and stay tuned – we’ll be using these for another treat to be posted tomorrow!

 

3 thoughts on “Maple Marshmallows

    1. Oh, we had the same problem. It’s even worse if you cover them in chocolate – then it’s /really/ hopeless haha.

      Thanks for coming to check out the recipe! 😀

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