These homemade marshmallows are made with maple syrup instead of corn syrup! The maple syrup imparts a delicious maple flavor to the marshmallows that pairs well with a cup of hot cocoa.
Homemade marshmallows are an impressive, memorable treat. I confess, marshmallows seem intimidating to make at first, but making them only requires that you can read a candy thermometer. Having a steady hand helps when pouring hot syrup, but the complexity doesn’t go much beyond that. They make excellent gifts and gatherings memorable. Winter is for projects like homemade marshmallows in my humble opinion!
WHY THIS RECIPE FOR MAPLE MARSHMALLOWS IS SPECIAL
I adapted this recipe from Ina Garten’s Homemade Marshmallows recipe by playing around with some key ingredients:
- Maple syrup instead of corn syrup. The maple syrup does double duty in this recipe. First, it helps to thicken the marshmallow mixture and adds to the bouncy texture. The maple syrup also adds sweetness and flavor.
- Maple sugar instead of granulated sugar. To really drive the maple flavor home, maple sugar is used in this recipe. Maple sugar is made from real maple syrup and can be substituted for granulated sugar 1:1.
- Maple extract instead of vanilla extract. This recipe really guilds the lily with an addition of maple extract at the end. The maple flavor of these marshmallows is really delicious as it melts into a cup of hot chocolate. Be sure to try my recipes for Two Ingredient Hot Chocolate and Easy One Pot Hot Chocolate!
CAN I MAKE THESE MARSHMALLOWS WITHOUT THE MAPLE?
Absolutely! If you prefer to make marshmallows without all the maple additions, here’s what to do:
- 1. Instead of maple sugar, use granulated sugar. Maple sugar is made from maple syrup and can be substituted 1:1 with granulated sugar. If you still want to use maple syrup, feel free! Simply sub out the maple sugar for granulated and proceed with the recipe as written.
- 2. Instead of maple syrup, use light corn syrup or brown rice syrup. If you do not want any maple flavor at all, simply use light corn syrup. If you are adverse to corn syrup but don’t want any maple flavor, try brown rice syrup. I use brown rice syrup as a substitute for light corn syrup in both my Pecan Pie and Pecan Bars recipes!
- 3. Instead of maple extract use vanilla or another extract of your choice. Extracts are a great way to get creative with flavors. For the holidays, try peppermint or almond extracts!
Maple Marshmallows
A recipe for homemade marshmallow made with real maple syrup!
Equipment
- 1 hand or stand mixer
- 1 medium saucepan
- 1 set measuring cups optional
- 1 set measuring spoons
- 1 heat proof spatula
- 1 candy thermometer
- 1 medium sized sifter
- 1 9 x 13" non-metal baking pan
Ingredients
- 3 packages unflavored gelatin
- 1 1/2 cups (300 grams) maple sugar or granulated sugar
- 1 cup (312 grams) pure maple syrup
- 1/4 tsp sea salt
- 1 tsp maple extract
- powdered sugar for dusting
Instructions
- Combine the gelatin and 1/2 cup cold water in the bottom of the bowl of the stand mixer fitted with a whisk attachment. If using a hand mixer, use a large bowl and fit your hand mixer with a whisk attachment. Let the gelatin rehydrate completely.
- Combine the maple sugar, maple syrup, salt and 1/2 cup water in a heavy-bottomed saucepan. Dissolve the sugar over medium low heat, then increase the heat and cook the mixture until the temperature reaches 240 F on a candy thermometer.
- Whisk the gelatin on low speed while slowly pouring the hot sugar syrup in a steady stream into the mixing bowl of gelatin. Gradually increase the speed and beat the mixture for about 15 minutes, or until very thick and glossy. Add the maple extract and whisk it in.
- Use a sifter to coat a non-metal 9 x 13" pan with powdered sugar. Pour the marshmallow mixture into the pan and smooth the top, then dust with additional powdered sugar. Let the mixture sit uncovered overnight to cure.
- The next day, run a sharp knife around the outer edge of the marshmallow block and turn it over onto a surface dusted with powdered sugar. Cut the block into 20 large squares and toss them in powdered sugar. Keep the marshmallows in an air tight container at room temperature.
