Maple Vanilla Marshmallow Recipe
I’ve made marshmallows before, but this vanilla marshmallow recipe is something else, you guys. As you can see in my instagram post, they puff up wonderfully when baked into s’mores, they also roast fabulously over the fire, compliment a hot cup of coffee and baileys (or hot chocolate for the kids), and are great just plain.
I know what you’re thinking, who makes their own marshmallows. Lots of people do, it’s not that weird, really!
It sounds daunting, when you look at the recipe and all the lengthy looking steps, it looks like a lot of work.
It’s not.
Hands on time isn’t really that intense, and these marshmallows are so worth the time and energy.
I’ve made these gluten free, dairy free, soy free, refined sugar free, and for the most part – healthy when in moderation! I think we all deserve some treats in life 🙂
Pair these homemade marshmallows with some gluten free graham crackers and a slie of high quality chocolate for a decadent, allergy friendly treat!
I find that after the set time on the counter, once I shake them in a bag with arrowroot starch and put them into containers that these marshmallows store best in the freezer and I just take out as required.
📖 Printable Recipe
Maple Vanilla Marshmallows
Ingredients
- ½ cup water
- 3 tablespoon gelatin
- 1 cup maple syrup
- ½ cup water
- pinch of salt
- 2 teaspoons vanilla extract
- 1 teaspoon cornstarch to coat
Instructions
- Prep 8×8 baking pan by greasing it with coconut or olive oil. Line the pan with parchment paper, leaving excess hang over the edge – you'll use that as handles later. Grease the parchment paper and dust the entire pan with 1 teaspoon cornstarch.
- In the bowl of your stand mixer, sprinkle the 3 tablespoon gelatin over ½ cup water, and set aside to bloom. Fit your mixer with the whisk and splash guard if you have.
- Meanwhile, add 1 cup maple syrup, ½ cup water, and a pinch of salt to a medium pot. Bring to a boil over medium high heat – being cautious as the mixture will foam up. If you're using a candy thermometer, aim for 235-240f. If you're not using a candy thermometer, use the soft ball stage to determine the readiness of your sugar. Set a small glass with ice water near the stove – to test, drop a small amount of the sugar into the water, it should form a small ball but be pliable to the touch.
- Don’t overcook the sugar, but don’t under cook it either – this part of the recipe takes a little more attention.
- Turn on stand mixer to medium, and slowly pour the sugar mixture into the bowl of the stand mixer, in a steady stream. Once all sugar has been added to the gelatin mixture, add 2 teaspoons vanilla extract turn mixer to high and whip for 10 minutes. (Yes, it probably will take 10 minutes!!) Whip the marshmallow creme until it increases about 3x in volume.
- Use a spatula to spoon the marshmallow creme into the baking pan, and working quickly, smooth it as well as you can.
- Set it aside for 24 hours – it will be agonizing, but you can do it.
- After 24 hours, use the parchment paper handles to remove the set up marshmallows. Using a greased knife, cut the marshmallows into 1″ strips and then cut the strips into 1″ squares.
- Toss the marshmallows into gallon ziplock bag with some arrowroot starch and shake vigorously until all marshmallows are coated and not sticky.
- Transfer the marshmallows into a container and store in the freezer until ready to use.
