Ingredients
Marshmallow Base
- 1.3 cup 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
- Prepare the pan: Lightly oil a 6×6-inch pan and dust it with powdered sugar to prevent sticking. Alternatively, use a thin layer of oil or line the pan with parchment paper if you prefer not to use powdered sugar.
- Bloom the gelatin: In a mixer bowl, combine the gelatin with cold water. Stir gently with a fork and let it sit for about 10 minutes until the gelatin softens and blooms.
- Heat the syrup: Meanwhile, in a saucepan over medium heat, bring the maple syrup to a rolling boil. Continue heating until the syrup reaches approximately 240°F (soft-ball stage), ensuring it attains the desired consistency for marshmallows.
- Mix syrup with gelatin: With the mixer running on low speed, start whipping the bloomed gelatin to break it up. Slowly and carefully pour the hot maple syrup into the bowl. Immediately increase mixer speed to high and whip continuously for about 10 minutes until the mixture becomes thick, glossy, and can hold its shape. Add the salt around minute 8 and the vanilla extract near the end of whipping.
- Set the marshmallows: Quickly pour the marshmallow mixture into the prepared pan and spread it evenly. Leave it uncovered at room temperature for about 8 hours or overnight until fully set.
- Cut and dust: Once set, grease a sharp knife and carefully remove the marshmallow slab from the pan. Slice into squares and optionally toss each piece in powdered sugar to give a soft coating and prevent sticking.
- Serve and store: Enjoy the 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 extended storage.
Notes
- Ensure the maple syrup reaches the soft-ball stage (around 240°F) for proper texture; a candy thermometer is helpful.
- Use pure maple syrup for the best flavor and natural sweetness.
- Blooming gelatin is crucial—it softens gelatin granules for smooth mixing.
- Work quickly when pouring and spreading the marshmallow mixture before it begins to set.
- Powdered sugar dusting helps prevent the marshmallows from sticking together.
- Store marshmallows in a cool, dry place away from moisture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
