This Valentines Day we did a cheese fondue, and for desert we of course did chocolate. To go in the delicious molten goodness we cut up some fruit, and Melissa made these marshmallows. They are sweetened with maple syrup, and upon entering your mouth, you suddenly realize how stale every marshmallow you have ever eaten really is. This revelation was similar to that of making crackers for the first time.
I know! How stale are store bought marshmallows? These things took all of 30 minutes to make and melted in your mouth like a puffy cloud of mapley-goodness. They only have 6 ingredients: Gelatin, maple syrup, water, cream of tartar, salt, and vanilla extract. I will admit I totally forgot to put in the vanilla. I don’t think anybody noticed though. Also looking back I really should have buttered the pan better. I thinly coated it and i’m thinking now it should have been like a thick globby coat, because they did stick to the pan a bit when I turned them out on my cutting board. So without further ado here is the recipe for maple marshmallows:
Maple Syrup Marshmallows
- 3Tbsp gelatin
- 1/2 cup water
- 2 cups real maple syrup
- 1/4 tsp cream of tarter (optional, but helps consistency)
- 1/4 tsp salt
- 1 Tbsp vanilla extract
- Combine the gelatin with the water and set aside.
- Heat the maple syrup (and cream of tarter) to 250°. If you do not have a candy thermometer you can try the water teset this by dropping the syrup into ice water if it hardens completely its ready.
- Watch your syrup vigilantly! Syrup has a tendency to boil over so don’t leave the pan alone even for a second or you will be sorry later! Cleaning up hardened syrup off your stovetop is probably the worst to have to clean up. I’ll have to show you pictures of my stove after I make jam, eeeek!
- Once it reaches 250° remove from heat and slowly pour the syrup into the bowl with the gelatin. This is where having a stand mixture is awesome because you are supposed to be mixing it while you pour it in. If you have a hand mixer you may have to recruit someone to operate the handmixer for you while you pour. Also, be careful as the syrup is really hot! And sugar burns hurt!
- Use a whisk attachment on your mixer and start whipping. Add in the salt and vanilla and continue to whip until light and fluffy. After 5 – 10 minutes it will stop expanding and its done. Resist the temptation to put your finger in it, I know its hard, but its still hot.
- Pour into a buttered 9 x 13 pan, and remember really butter the crap out of it! Also you can use coconut oil if you want. I did and it worked about the same although I realize now you probably have to use more of the coconut oil then the butter when coating the pan. Let them set until they are completely cool, or a couple hours. Unless you are making marshmallow fluff and then obviously you can use it as soon as it doesn’t burn the crap out of your mouth.
- After they have cooled turn them out onto a well dusted cutting board. I used tapioca starch, but I think just about any type of starch would work fine. Dust the knife or cookie cutters like and start cutting. Some people use powdered sugar to coat them but I didn’t think my kids needed the extra sugar. I’ve also heard that these do well in cocoa but to be honest they didn’t last long enough for me to try that.