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Homemade Maple Marshmallows

Homemade maple marshmallows are made by whipping hot maple syrup into gelatin until the mixture is thick and glossy. Let them set until no longer tacky, then cut into soft, maple-scented squares and coat with confectioners' sugar and cornstarch.
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Prep Time 20 minutes
Cook Time 24 minutes
Standing and setting time 6 hours 10 minutes
Total Time 6 hours 54 minutes
Servings: 48 servings
Course: Dessert
Cuisine: American
Calories: 42
Ingredients Equipment Method Notes

Ingredients
  

For the pan and coating
  • 1 tbsp neutral oil for greasing the pan, parchment, and spatula
  • 0.5 cup confectioners' sugar
  • 0.25 cup cornstarch
For the marshmallows
  • 3 packet (0.25 oz) unflavored gelatin
  • 1 cup water cold, divided
  • 1 cup pure maple syrup
  • 1 cup granulated sugar
  • 0.25 tsp fine salt
  • 1 tsp maple extract

Equipment

  • 1 9x13-inch pan
  • 1 6-quart stand mixer
  • 1 2-quart saucepan

Method
 

Prepare the pan and coating
  1. Line a 9x13-inch pan with parchment, leaving overhang on two opposite sides.
  2. Lightly grease the pan, parchment, and a flexible spatula with the oil.
  3. Mix the confectioners' sugar and cornstarch in a small bowl, dust the pan with a few tablespoons, and reserve the rest.
Make the marshmallows
  1. In the bowl of a 6-quart stand mixer, sprinkle the gelatin over 1/2 cup cold water and let it stand for 10 minutes.
  2. In a 2-quart saucepan, combine the remaining 1/2 cup water, maple syrup, granulated sugar, and salt.
  3. Stir over medium heat until the sugar dissolves.
  4. Boil without stirring until the syrup reaches 240°F, about 8–12 minutes.
  5. With the mixer on low, carefully pour the hot syrup in a thin stream down the inside of the bowl, avoiding the whisk.
  6. Increase to high and whip for 8–12 minutes, until thick, glossy, and barely warm.
  7. Beat in the maple extract during the last 30 seconds.
  8. Scrape the mixture into the prepared pan and smooth the top quickly with the oiled spatula.
Set and cut the marshmallows
  1. Let the pan stand uncovered at room temperature for at least 6 hours or overnight, until the marshmallow is set and no longer tacky.
  2. Dust the top with the reserved coating and lift the marshmallow out using the parchment overhang.
  3. Cut into 1 1/2-inch squares, dusting the knife and tossing the cut sides in coating as needed.
  4. Store in an airtight container at room temperature for up to 1 week.

Notes

For the best texture, boil the syrup to 240°F and pour it in a thin stream while the mixer is on low. Store airtight at room temperature for up to 1 week; refrigeration is not recommended, and the marshmallows can be frozen airtight for up to 2 months. For a corn-free coating, substitute arrowroot for the cornstarch.