Brought to you by the Ontario Maple Syrup Producers’ Association
Maple Recipe

Maple Marshmallows

Hello hot cocoa season! Don’t settle for regular marshmallows in your cocoa – make a statement with maple marshmallows. These are not only easy to make, they taste great, too, and are made with zero sugar!

Ingredients

  • 1 cup cold water
  • 2-1/2 tablespoons powdered gelatin
  • 1-1/4 cups Sweet Ontario maple syrup
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • arrowroot starch or powdered sugar, for dusting

*Note, you will need a candy thermometer for this recipe.

Instructions

  1. Line an eight-inch square pan with parchment paper and sprinkle with arrowroot starch or powdered sugar.
  2. Using your mixer, please 1/2 cup cold water in a bowl and sprinkle gelatin on the water so it hydrates. Stir until it is completely combined.
  3. Add the whisk attachment to your mixer.
  4. Add the other 1/2 cup of water to a saucepan, along with the maple syrup and salt, and stir.
  5. Cook over medium heat so the mixture boils moderately. Do NOT stir. (keep a close watch to keep it from boiling over! If it looks like it may boil over, turn the heat down).
  6. Boil until the mixture reaches 242 degrees Fahrenheit (approximately 15 or 20 minutes).
  7. Once you reach the correct temperature, turn off the heat.
  8. Quickly, turn the mixer on low, and add the maple syrup mixture into the bowl on your mixer, and onto the gelatin. Try to ensure the maple syrup mixture does not touch the bowl or the whisk, but instead goes straight into the bowl.
  9. Once all the syrup mixture has been added, turn the mixer on medium for about a minute until the mixture begins to lighten in colour.
  10. Add the vanilla.
  11. Turn the mixer on medium-high to finish up, and mix for approximately 5-10 minutes.
  12. The marshmallow is ready when it has tripled in size in the mixer, is cool to the touch, and when it holds its shape when drizzled from the whisk into the bowl.
  13. QUICKLY scrape the marshmallow into your pan, and tap and jiggle the pan to help the marshmallow settle evenly.
  14. Let sit at room temperature for 4 to 5 hours.
  15. Remove marshmallow from pan and sprinkle the top with more starch.
  16. Using a sharp knife, cut into squares and dust again with starch or powdered sugar.

Enjoy!

 

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