Don’t make this recipe…
Unless you have superb self-control,
You are really good at hiding things from yourself…
I’ve always had a thing for homemade marshmallows so I could hardly wait to make a batch to christen the new fire ring that we put in last week.
Life got in the way after I made them, so it was several days before we had our first fire. And the number of homemade marshmallows sitting on my counter mysteriously dwindled by then…
Of course I have NO idea how that happened. A-hem.
Most people are shocked when they find out you can indeed make marshmallows at home. They are many marshmallow recipes floating around calling for loads of white sugar, but I much prefer this simple, maple-sweetened version. Homemade marshmallows are light-years ahead of the store-bought kind in both flavor and texture. Try them and you’ll never go back!
Maple-Sweetened Marshmallow Recipe
You Will Need:
- 3 tablespoons unflavored gelatin (where to buy it) affiliate link
- 2 teaspoons vanilla extract (how to make vanilla extract)
- 1 cup real maple syrup (where to buy it) affiliate link
- 1/2 cup water
- Pinch of sea salt
- 1/4 teaspoon cream of tarter (optional–it just improves the texture)
- Arrowroot powder OR cornstarch OR powdered sugar (for dusting)
- A stand mixer or hand mixer
Generously grease an 8×8 pan (I used coconut oil) and dust it with arrowroot powder (or other dusting option of your choice).
In the bowl of your stand mixer (or regular mixing bowl if you are using a hand mixer), mix the water, vanilla extract, and cream of tartar. Sprinkle the gelatin over the top and set aside.
In a small saucepan, heat the maple syrup and salt until it reaches 240 degrees. Use a candy thermometer to monitor the temperature and stir frequently to prevent it from boiling over.
Once the correct temperature has been reached, pour the maple syrup into the gelatin mixture. Beat the mixture on high for 8-10 minutes, or until stiff peaks form, and the marshmallow “batter” will hold its shape. Like this ——>
Spread the marshmallow mixture in the pan, loosely cover, and allow to set for 3-4 hours.
Remove the set marshmallow block from the pan, and cut into squares (or whatever shape you want). You may need to sprinkle your cutting surface with arrowroot powder to prevent a sticky mess.
Dredge the freshly-cut marshmallows in more arrowroot powder.
Store loosely covered. I usually leave mine on the counter, and they will last 5-7 days easily (if you don’t eat them before then…). Otherwise, the freezer works great for long-term storage. I prefer my homemade marshmallows to dry out a bit, so I make sure to allow plenty of air circulation as I store them. Dry marshmallows also work the best if you plan to toast them over a campfire.
- Homemade marshmallows make fabulous gifts. Share them with homemade cocoa mix at during the holiday season, or cut them into fun shapes to fit other themes.
- If you do plan to toast these over the campfire, they behave a bit differently than store-bought marshmallows, but are still excellent. I found they toasted the best if they were a few days old and had a bit of time to dry out.
- You can usually find arrowroot powder at any health food store. I prefer it since it ensures you avoid the GMO-issue that is present with cornstarch.
- Wanna get really fancy? Dip your ‘mallows in chocolate, or roll them in coconut or sprinkles. Oh yeah baby…
- Eh, I don’t get too hung up on cutting them perfectly. I call mine “rustic marshmallows.” 😉
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