Homemade Maple Marshmallows are all natural, no corn syrup marshmallows made with maple syrup ~ instantly upgrade your hot cocoa and other cozy winter sip-ables with these easy refined sugar free treats!
Servings: 4dozen small marshmallows
saucepan with deep sides
pinch of salt
Lightly butter a 9x13 pan and line with a sheet of parchment with long ends. Lightly dust all with powdered sugar. The paper will allow you to lift out the marshmallows for cutting, later.
Put the water in the bowl of a stand mixer fitted with the balloon whisk attatchment. Sprinkle the gelatin over the water and let sit.
Put the maple syrup in a relatively deep saucepan, because as the syrup cooks it will foam up. Bring the syrup up to a boil and let cook over medium heat until it reaches the soft ball stage, or 235F on a candy thermometer. There is no need to stir the syrup, just make sure it doesn't boil over. Watch the temperature carefully as it nears the soft ball stage, you don't want to over heat it because it can burn. Be patient, and make sure to get the syrup up to the correct temp.
Remove the pan from the stove, and turn the mixer on low to mix the gelatin and water. While the machine is going, drizzle in the hot syrup, slowly. When all the syrup is in, raise the speed of the mixer and beat on high until you get a thick, glossy mixture that holds stiff peaks. Add your pinch of salt at this point. Many recipes say to beat for as much as 10-15 minutes, but I find it never takes this long.
Immediately spread the mixture into your prepared pan. It's sticky, so take the time to get it all out and then spread it as evenly as you can. An offset spatula works well for this.
Let the mixture sit at room temperature to firm up for several hours or overnight.
Remove the marshmallows from the pan using the parchment paper sling, and invert onto a surface that has been covered with sifted confectioner's sugar. Carefully peel off the paper. Dust the whole surface with more confectioner's sugar.
Slice the slab of marshmallow into strips using a long sharp knife. Then cut the strips into cubes. Dust all exposed edges with confectioner's sugar to prevent sticking. Store in an airtight container for up to 2 weeks.