Naturally-Sweetened Homemade Marshmallows
- 3 tablespoons unflavored gelatin (like this)
- 2 teaspoons vanilla extract (how to make vanilla extract)
- 1 cup real maple syrup (like this)
- 1/2 cup water
- Pinch of salt (I use this one)
- 1/4 teaspoon cream of tarter (optional–it just improves the texture)
- Arrowroot powder (like this) 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.
- 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. Otherwise, the freezer works great for long-term storage.