Maple Syrup Marshmallows


3 tablespoons unflavored gelatin (3 packets)
1/2 cup cool water
1/4 teaspoon cream of tartar
1/4 teaspoon kosher salt
Powdered sugar for coating


Add gelatin and water into a stand mixer bowl. Make sure you have the whisk attachment on. Let the mixture sit.
Heat up the maple syrup and cream of tartar in a large heavy saucepan, over medium high heat. Bring to hard-ball stage or 250* degrees, using a candy thermometer.
Take the pot off the stove and pour slowly into the gelatin while the mixer is running on low. Add the salt and vanilla. Turn it up to high and ignore it for a couple minutes. When very fluffy and seems to be done expanding pour/pack the mixture into a lightly buttered 9″x13″ glass pan. Use a silicone spatula to spread it evenly.
Let it set for 2-3 hours and then cut into squares. This can be tricky as it will be a bit sticky. You may want to lightly butter your knife. In a large bowl toss the cut marshmallows in powdered sugar. This will allow you to store them without sticking. You can also cut out shapes with deep cookie cutters dipped in sugar.




You will notice this is a more unusual marshmallow recipe in that there is no corn syrup in it. I worked on this recipe so I could have a corn syrup free marshmallow. The color of the candy is darker than usual but they are quite tasty.


32.0 servings


Thursday, December 10, 2009 - 5:34pm

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