Maple Syrup Marshmallows
Happy winter! This weekend, it snowed about 6 inches here in New Jersey and the real feel temps were around 9 degrees. Brr!! I often wonder why we live here and not some sunny paradise. But, then we wouldn’t appreciate the leaves changing and summer months.
My friend Charlie Thyme sent me these delicious Maple Syrup Marshmallows over the holiday season and they were THE perfect addition to our mugs of hot chocolate over this winter weekend! These Maple Syrup Marshmallows are adapted from a delicious King Arthur Flour recipe.
- 1 tbsp dry gelatin
- ⅓ cup cold water
- 1 cup maple syrup
- ⅛ salt
- Combine gelatin and water, cover and soak until the gelatin has dissolved for about 5 to 10 minutes.
- In a medium saucepan, mix maple syrup and salt. Cook until the mixture reaches a soft ball stage of 235-240 degrees.
- Remove from heat and add in the gelatin mixture.
- Whisk in an electric mixture for 12-15 minutes until the mixture can stand in a peak.
- Transfer the mixture to an extra-large mixing bowl and beat with the whisk attachment of an electric mixer for 12 to 15 minutes, until the mixture holds its shape by standing in a peak.
- Spread the marshmallow mixture into a cake pan.
- Smooth the surface.
- When the marshmallows set, cut into squares.
- Store in an air tight container in a cool, dry place.
My husband and I are crazy for maple syrup. Our dream is to one day be able to tap some trees in our area for our own fresh syrup. Now I just need some homemade hot cocoa to go with these maple marshmallows!