Melt-in-your-mouth maple goodness
There used to be a restaurant in Fort Worth that served tabletop s’mores with house-made maple marshmallows and it was just about the most magical way to end a meal. Whether you use these in hot chocolate/hot cocoa, for s’mores, for baking, or for marshmallow pops, this is an absolutely delicious way to celebrate the flavors of fall.
I want you all to know that I insisted my dad try one. He took it from me and said, “Ugh, I don’t even like marshmallows!” and popped it in his mouth. “Oh wow!” he exclaimed. “They melt in your mouth!” So there you have it. Even someone who doesn’t really like marshmallows loves these pillowy maple clouds.
I used to be intimidated to make my own marshmallows but they’re actually very easy to make. You will need a candy thermometer though, so go Prime yourself one if you don’t have one already. They also need 6-8 hours to sit so either make these in the morning or the day before you need them. Don’t fret though – they last for weeks after you make them so you’ll have plenty of time to enjoy them!
Can you tell how soft and pillowy these are? I feel like I’m rubbish at photographing marshmallows. I should have taken a video so you could really see how soft and squishy they are! This recipe makes a bunch, a whole 9×13″ pan worth of marshmallows. You can cut them into cute shapes (how darling would maple leaves be?!), large squares for s’mores, or mini marshmallows – whatever floats your boat.
1 cup cold water, divided
3 Knox gelatin packets
2/3 cup light corn syrup
2 cups granulated sugar
1/4 tsp salt
1 Tbsp maple extract
1 cup powdered sugar, divided
1/3 cup cornstarch
- Line a 9×13” pan with wax paper and coat with nonstick spray.
- Pour 1/2 cup of cold water into the bowl of a stand mixer. Sprinkle with gelatin and let bloom while you make the next step.
- Combine remaining 1/2 cup cold water with corn syrup, sugar, and salt in a medium sized saucepan over medium high heat. Whisk until the sugar has dissolved, then leave it alone and place a candy thermometer on the side of your pan. Bring to a boil and cook for about 8-10 minutes, until the candy thermometer reaches 240 degrees.
- Remove from heat and carefully pour straight onto the gelatin in the stand mixer, avoiding the sides of the bowl. Attach the whisk attachment and turn the mixer on low for about a minute, then slowly increase the speed to high. Let whip on high speed for 8-10 minutes, until mixture is thick and glossy.
- While your mixture is whipping, whisk together 1/2 cup powdered sugar and 1/3 cup cornstarch. Spray a silicone spatula with nonstick spray.
- With the mixer still running, add maple extract and beat for one more minute. Turn off the mixer and quickly scrape the mixture into the prepared pan, spreading it out with your greased spatula. Sift half of the powder sugar-cornstarch mixture over the marshmallows, reserving the rest for later. Cover loosely with plastic wrap and let sit at room temperature for 6-8 hours or overnight.
- After 6-8 hours, set a cutting board on top of the marshmallow pan. Flip upside down so that the marshmallows fall onto the cutting board and peel off wax paper. Sift remaining powdered sugar-cornstarch mixture over the marshmallows.
- Spray a long knife with nonstick spray and cut into 1” cubes. Place remaining 1/2 cup powdered sugar in a paper bag. Toss 3-4 marshmallows in the bag at at time to coat with powdered sugar, then toss in a sieve to remove excess sugar. Store at room temperature in an airtight container or ziplock bag for up to three weeks.
Love it? Pin it!