How to Make Maple Marshmallows
Why Make This Recipe
Making maple marshmallows is a delightful way to transform a classic treat into something special, infused with the rich, sweet flavor of pure maple syrup. These homemade marshmallows are fluffy, light, and melt-in-your-mouth good. They can be enjoyed on their own, toasted, or added to hot chocolate, making them a versatile addition to your dessert repertoire. Plus, there’s something incredibly satisfying about creating candy from scratch, giving you a chance to impress friends and family with your culinary skills.
How to Make Maple Marshmallows
Ingredients:
- 1/3 cup cold water
- 1 Tbsp powdered gelatin
- 1 cup maple syrup
- Pinch of salt
- Confectioner’s sugar for dusting the finished marshmallows
Directions:
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Lightly butter a 9×13 pan and line it with a sheet of parchment paper, leaving long ends for easy lifting later. Dust the lined pan with powdered sugar.
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In the bowl of a stand mixer fitted with the balloon whisk attachment, add the cold water. Sprinkle the powdered gelatin over the water and let it sit to bloom.
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In a relatively deep saucepan, pour in the maple syrup. Bring it to a boil over medium heat. Allow it to cook until it reaches the soft ball stage, or 235°F on a candy thermometer. Avoid stirring, but keep a close eye to prevent the syrup from boiling over. Make sure to monitor the temperature carefully as it approaches the desired level to avoid burning.
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Once the syrup reaches the correct temperature, remove the pan from the heat. Turn the mixer on low to combine the gelatin and water mixture. Slowly drizzle in the hot syrup while the mixer is running.
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After all the syrup has been incorporated, increase the mixer speed to high and beat until the mixture becomes thick, glossy, and holds stiff peaks. Add a pinch of salt during this process. Most recipes suggest a beating time of 10-15 minutes, but it should take less time if you are vigilant.
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Immediately spread the viscous mixture into the prepared pan, taking care to get every last bit out. Use an offset spatula to spread it evenly.
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Allow the marshmallows to set at room temperature for several hours, or ideally overnight, to firm up.
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To remove the marshmallows from the pan, use the parchment paper as a sling, inverting the marshmallow slab onto a surface dusted with sifted confectioner’s sugar. Gently peel off the parchment.
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Dust the surface of the marshmallows with additional confectioner’s sugar. Use a long, sharp knife to slice them into strips and then cut those strips into cubes. Make sure to dust all exposed edges with confectioner’s sugar to prevent sticking.
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Store the marshmallows in an airtight container for up to two weeks.
How to Serve Maple Marshmallows
These delicious maple marshmallows can be enjoyed in a variety of ways. Serve them on their own as a sweet treat, or add them to a steaming cup of hot chocolate for an extra touch of sweetness and flavor. For a fun twist, try roasting them over a campfire until they’re perfectly toasted and gooey. You can also use them to create delightful s’mores or update classic desserts like rice crispy treats.
How to Store Maple Marshmallows
To keep your maple marshmallows fresh and delicious, store them in an airtight container in a cool, dry place. Proper storage will help them maintain their fluffy texture for up to two weeks. If you want to keep them for a longer period, you can freeze them, but be aware that freezing may affect their texture.
Tips to Make Maple Marshmallows
- Be precise with your temperature measurements, as sugar can quickly go from perfectly cooked to burnt.
- If the mixture becomes too thick before spreading it in the pan, you can microwave it for a few seconds to soften it.
- Ensure your equipment is clean and dry before starting, as any moisture can impact the texture of the marshmallows.
Variation
For a fun twist on the classic, try adding different flavors or mix-ins such as chocolate chips, crushed nuts, or a splash of vanilla extract to the mixture before spreading it in the pan. You can also experiment with different syrups, like honey or agave, for alternative flavors.
FAQs
Can I use a hand mixer instead of a stand mixer?
Yes, you can use a hand mixer, but it will require a bit more effort to achieve the desired consistency, and it may take longer.
What kind of maple syrup should I use?
Use pure maple syrup for the best flavor. Avoid imitation syrup, as it won’t provide the same depth of taste.
Can I add food coloring to the marshmallows?
Yes, you can add food coloring during the mixing phase for a fun visual appeal. Just make sure to use gel food coloring for the best results without adding too much liquid.
Maple Marshmallows
Ingredients
Marshmallow Base
- 1/3 cup cold water
- 1 Tbsp powdered gelatin
- 1 cup maple syrup Use pure maple syrup for the best flavor.
- a pinch salt
- as needed cup Confectioner's sugar For dusting finished marshmallows.
Instructions
Preparation
- Lightly butter a 9x13 pan and line it with a sheet of parchment paper, leaving long ends for easy lifting later. Dust the lined pan with powdered sugar.
- In the bowl of a stand mixer fitted with the balloon whisk attachment, add the cold water. Sprinkle the powdered gelatin over the water and let it sit to bloom.
Cooking
- In a relatively deep saucepan, pour in the maple syrup. Bring it to a boil over medium heat and cook until it reaches the soft ball stage, or 235°F on a candy thermometer.
- Once the syrup reaches the correct temperature, remove the pan from the heat. Turn the mixer on low to combine the gelatin and water mixture, then slowly drizzle in the hot syrup while the mixer is running.
- After all the syrup has been incorporated, increase the mixer speed to high and beat until the mixture becomes thick, glossy, and holds stiff peaks. Add a pinch of salt during this process.
- Immediately spread the viscous mixture into the prepared pan, using an offset spatula to spread it evenly.
Setting
- Allow the marshmallows to set at room temperature for several hours, or ideally overnight, to firm up.
Finishing
- To remove the marshmallows from the pan, use the parchment paper as a sling, inverting the marshmallow slab onto a surface dusted with sifted confectioner's sugar. Gently peel off the parchment.
- Dust the surface of the marshmallows with additional confectioner’s sugar. Use a long, sharp knife to slice them into strips and then cut those strips into cubes, dusting all exposed edges with confectioner’s sugar to prevent sticking.
- Store the marshmallows in an airtight container for up to two weeks.
