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Maple Syrup Marshmallows

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Charlotte Rutledge

Maple Syrup Marshmallows Recipe Maple Syrup Marshmallows Recipe

This recipe came to us from a little handout from the N.H. Maple Producers Assn., Inc. that dates back to 1966-1967. The pamphlet, aptly named "N.H. Maple Syrup - Its Care and Use" includes an assortment of maple-themed recipes, one of which was these marshmallows, made with maple syrup and dusted with maple sugar. We instantly fell in love with these airy puffs of maple deliciousness as well as with the simplicity of making them. This recipe first appeared in the Fall/Holiday 2014 issue of The Baking Sheet, Vol. XXV No. 5

At a glance

16 to 36 marshmallows, depending on size


Choose your measure:




  1. To make the marshmallows: Combine the gelatin and cold water, cover, and soak until the gelatin has softened and is no longer grainy, about 5 to 10 minutes.
  2. Mix the maple syrup, maple flavor, and salt in a medium saucepan.
  3. Cook slowly until the mixture reaches soft-ball stage (235°-240°F).
  4. Remove from the heat and add the gelatin solution.
  5. Transfer the mixture to an extra-large mixing bowl and beat with the whisk attachment of an electric mixer for 12 to 15 minutes, until the mixture holds its shape by standing in a peak.
  6. To make the coating: Combine the confectioners' and maple sugars in a small bowl. Sprinkle liberally into the bottom of an 8" square pan.
  7. Spread the marshmallow mixture evenly into the pan, using your wet fingers to smooth the surface.
  8. Sprinkle more coating on top.
  9. When the marshmallow has set, cut it into squares and roll each square in the remaining sugar to completely coat the outside.
  10. Store marshmallows in an airtight container in a cool, dry place.
  11. Yield: 16 to 36 marshmallows, depending on size.