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Maple Marshmallows
A simple marshmallow becomes a bespoke luxury when made fresh and showered with maple sugar. Easy to make, yet the results are impressive— what’s not to love?
Ingredients
Coating
- 1/4 cup confectioners' sugar
- 1/4 cup maple sugar
Marshmallows
- 1/3 cup cold water
- 1 tablespoon unsweetened dry gelatin
- 1 cup maple syrup
- 1 to 2 drops maple flavor, optional
- 1/8 teaspoon salt
Instructions
- For the coating: Whisk the sugars together in a small bowl. Sprinkle half the mixture liberally over the bottom of a parchment-lined, 8˝ square pan.
- For the marshmallows: Place the water in the large bowl of a stand mixer and sprinkle the gelatin over it. Let the gelatin soak until softened and translucent, about 5 minutes. Stir if there are any dry spots.
- In a medium saucepan, mix the maple syrup, maple flavor (if using), and salt. Put over medium heat and cook until the mixture reaches soft-ball stage (235°F to 240°F).
- Pour the syrup into the bowl with the gelatin and beat with the whisk attachment for 12 to 15 minutes, until the mixture holds a stiff peak when you pull up the whisk.
- Immediately spread the mixture into the prepared pan, using a wet offset spatula to smooth the top. Sprinkle 2 tablespoons of the remaining coating mixture over the top.
- When the marshmallow has cooled and set, cut into squares and dredge the edges of each square in the remaining sugar mixture to coat.
- Store marshmallows in an airtight container in a cool, dry place for up to 10 days.
- Yield: 2 dozen 1 1/2" marshmallows
Nutrition Information
- Serving Size 15g
- Servings Per Batch 24 marshmallows
Amount Per Serving:
- Calories 41
- Calories from Fat 0
- Total Fat 0g
- Saturated Fat 0g
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 14mg
- Total Carbohydrate 10g
- Dietary Fiber 0g
- Sugars 9g
- Protein 0g
* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.
Tips from our bakers
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Reviews
Just to clarify, my advice to use more than 2 drops of maple flavoring and to taste it before spreading so you can be sure it meets the needs of each individual baker's palate is based on used Boyajian natural maple flavoring purchased from King Arthur. Despite the fact that it is a wonderfully strong flavoring, with just 2 drops no one who sampled the marshmallow could tell it apart from just plain marshmallow! I just wish I had tasted it so I could have added more. (And in case it helps anyone: as stated on the 1 oz dropper listing, they don't fit Boyajian bottles. I just rinse the dropper thoroughly after each use.)
I was beyond excited to try my very first marshmallow recipe and have it be maple. I followed the directions very carefully as this was a whole new thing for me. I decided to hold off on opening a new, expensive bag of maple sugar until I was sure it wasn't going to be a waste. I followed the other reviewer's advice and used conf sugar and cornstarch under the marshmallow. I carefully used a dropper to add exactly 2 drops of Natural Maple Flavoring. The maple whipped up just as the recipe promised. After all, KAF recipes are known for being successful! My lesson learned: I should have tasted the marshmallow before spreading it in the pan. I hesitate to use much flavoring, but if you make this recipe, I strongly recommend using more than 2 drops. . My final product is yummy. It just isn't very maple-y. I found a reviewer on the flavoring page that said maple flavor tends to dissipate at high temps. That makes total sense to me with this and many other previous maple experiences. The marshmallows were fantastic in hot chocolate from the recipe on the ABC'S of Cocoa blog, and they were equally enjoyable just being eaten as snacks. But next time for me, I will add more flavoring TO TASTE!Hi Suzanne, the maple flavor that we used to develop this recipe is made by Boyajian, which is a professional quality and very concentrated. If you use another kind of flavoring or extract, you'll want to use more and as you suggested, adjust to taste. Happy baking! Kye@KAF
Just an addition to my prior post. Don't be put off by the dusting of maple sugar. If you don't have it, don't fret. I used equal parts of cornstarch and confectioner sugar to dust the marshmallows. They won't have that golden dusty look like in the picture, but they will taste just as wonderful.
Oh my my! These are quite delicious. An adult flavor marshmallow that are very addicting. Can't wait to try this again with a little bourbon added. In all seriousness, children will enjoy these as well. The maple syrup makes them a special treat. Can't help but think of Elf's quote: " We elves try to stick to the four main food groups: candy, candy cane, candy corn and syrup!" Elf would love these.
