Maple Vanilla Marshmallows

DESSERT - RECIPES - DAIRY FREE - GLUTEN FREE

There are two things I really enjoy. One is a cup of hot cocoa with a large marshmallow in it and the other is a smore with a large melty marshmallow. Therefore, I always make my own marshmallows because homemade marshmallows are definitely the way to go. They are very delicious with an actual flavor besides just being sweet and they melt so beautifully in comparison to store bought marshmallows.

Another advantage when making homemade marshmallows is that you have the option to flavor them with whatever your heart desires. I decided to make a maple vanilla marshmallow because they are two of my favorite flavors and I would also be able to use maple syrup instead of corn syrup. Additionally, they are not hard to make and it only requires a few ingredients. These marshmallows turn out wonderful every time I make them! You should definitely give this recipe a try!

Ingredients

Water: The water is used to bloom or hydrate the gelatin

Gelatin: Most gelatin is derived from pork but there are many gelatins on the market if you look around. I personally do not eat pork so I use a gelatin that is cattle based. However, there is also gelatin made from fish that you can use while creating your marshmallows. Any gelatin should work.

Maple Syrup: The grade of maple syrup does not matter. Any pure maple syrup should work. Just make sure it is not maple flavored syrup but actual maple syrup.

Salt: Flavor enhancer

Vanilla Extract: You can also use vanilla bean paste

Powdered Sugar: The powdered sugar will be used for dusting the marshmallows to ensure they do not stick to your surface. You can also toss the cut marshmallows in the powdered sugar before storing them in a lidded food container after they have been set and cut.

Maple Vanilla Marshmallows

Yield: 1 9x9 square pan

1/2 cup water

2 tbsps gelatin

2 cups maple syrup

1/4 tsp salt

2 tsp vanilla extract or vanilla bean paste

1/2 cup powdered sugar

Oil or grease a 9x9 pan and line with parchment paper. Attach the whip attachment to your stand mixer.

Add 1/2 cup of water to mixing bowl. Layer gelatin evenly over the water. Allow the gelatin to hydrate/bloom while you prepare the other ingredients.

Mix maple syrup and salt in a medium-large size sauce pan. Bring to a boil over medium heat. Continue to boil until the maple syrup mixture reaches 240 F on a candy thermometer.

Being VERY careful, slowly stream the hot maple syrup mixture into the bloomed gelatin while your mixer is going on low. Once you finish pouring the hot maple syrup mixture into the gelatin, increase the speed of your stand mixer to medium/high.

When the mixture begins to thicken and turn white, add in your vanilla. You will allow the mixture to whip for a total of about 10 minutes until the mixture turns white and falls gently into ribbons when the whisk is lifted from the mixing bowl.

Pour the mixture into your prepared 9x9 square pan. Dust the surface of the marshmallow mixture with powdered sugar. Allow to sit for at least 8 hours until the marshmallows have completely set. I normally let them sit for a full day before using.

Turn the marshmallows out onto a powdered sugar dusted surface. Slice into your desired size and shape.

Enjoy!