Sweeten up your holidays by biting into a pillowy-soft marshmallow with a rich maple flavour that melts in your mouth. These homemade maple marshmallows are not only a cozy treat for chilly days but also a wholesome alternative to store-bought versions. Whether you’re topping your hot cocoa, assembling gourmet s’mores, or indulging in a sweet snack, these fluffy bites of heaven are guaranteed to impress. Plus, with just a few simple ingredients, you’ll be whipping up these all-natural delights in no time! Bonus: they make great homemade holiday gifts too!
WHAT YOU NEED
Pure bovine gelatin: base of the marshmallow
Water: binds the gelatin
Vanilla/salt: for flavour
Maple syrup: for sweetness
Arrowroot powder OR powdered sugar: for dusting
STORAGE
Marshmallows will last a few weeks, and you can store them either on the counter or in the fridge in an airtight container (I prefer mine in the fridge). They can also be frozen, for up to 3 months (although they will not freeze entirely due to the gelatin, this makes a great option for popping into hot beverages any time and as a bonus they don’t melt as quickly).
BAKING TIPS
If you have one, use a food thermometer to watch the temperature when heating, you’ll want to reach 238F (but I don’t use one, and they still turn out each time). Be patient while beating, it takes a while for them to come together even if it seems like it may not be working, beating for an extra minute once they start coming together will result in fluffier marshmallows, just be careful not to over beat.
WAYS TO ENJOY
These marshmallows can be enjoyed many ways, but my personal favourite is with a hot beverage such as hot cocoa or a delicious coffee/latte. They can also be used for smores, or served alone as a simple treat.
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Homemade Maple Marshmallows
Ingredients
- 1 cup water
- 3/4 cup maple syrup
- 3 tbsp pure bovine gelatin
- 1 tsp vanilla
- pinch salt
- sprinkle arrowroot powder OR powdered sugar for dusting
Instructions
- In a large mixing bowl, add 1/2 cup of water and sprinkle gelatin over top, do not mix. Let it bloom for a few minutes.
- While gelatin is blooming, line a baking pan with parchment paper and dust with arrowroot powder (or powdered sugar).
- In a medium pot, add 1/2 cup water, maple syrup, and salt. Heat on medium-low until it starts to lightly boil.
- Turn mixer on low speed and slowly add the maple syrup mixture to the bloomed gelatin. Add vanilla, and turn mixer on high speed. Beat for 10-15 minutes, until you have stiff peaks and it is white in colour, then turn off the mixer. Watch the mixing carefully, you do not want to over mix.
- As quickly as possible, pour the marshmallow fluff into your lined baking pan. You want to move quickly, as the gelatin sets fast. Spread evenly, dust the top with more arrowroot powder (or powdered sugar) and let set in the fridge for minimum 1 hour.
- Cut marshmallows into squares, check for readiness with a sharp knife. It is sticking, place back in the fridge for a little longer. Store in airtight container on the counter or in the fridge for up to two weeks, or in the freezer for up to 3 months.
