Maple Vanilla Marshmallows
Indulge in the sweet, comforting embrace of homemade maple vanilla marshmallows, where the rich warmth of pure maple syrup meets the delicate essence of vanilla in a fluffy, melt-in-your-mouth treat. This simple yet exquisite recipe transforms basic ingredients into an elegant confection that's perfect for elevating your hot cocoa experience or enjoying straight from the pan.
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 8x8 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.
Notes
These store wonderfully in the freezer - we just pull out as needed!
This recipe contains affiliate links - these allow Cravethegood to earn a small commission from your purchases to help offset the cost of running a website!
