Maple Marshmallows
A simple marshmallow becomes a bespoke luxury when made fresh and showered with maple sugar. Easy to make, yet the results are impressive — what’s not to love?
Prep
10 mins
Total
30 mins
Instructions
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For the coating: Whisk the sugars together in a small bowl. Sprinkle half the mixture liberally over the bottom of a parchment-lined, 8˝ square pan.
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For the marshmallows: Place the water in the large bowl of a stand mixer and sprinkle the gelatin over it. Let the gelatin soak until softened and translucent, about 5 minutes. Stir if there are any dry spots.
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In a medium saucepan, mix the maple syrup, maple flavor, and salt. Put over medium heat and cook until the mixture reaches soft-ball stage (235°F to 240°F).
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Pour the syrup into the bowl with the gelatin and beat with the whisk attachment for 12 to 15 minutes, until the mixture holds a stiff peak when you pull up the whisk.
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Immediately spread the mixture into the prepared pan, using a wet offset spatula to smooth the top. Sprinkle 2 tablespoons of the remaining coating mixture over the top.
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When the marshmallow has cooled and set, cut into squares and dredge the edges of each square in the remaining sugar mixture to coat.
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Store marshmallows in an airtight container in a cool, dry place for up to 10 days.
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Yield: 2 dozen 1 1/2" marshmallows
