Homemade Marshmallows with Maple Syrup Recipe
This Homemade Marshmallow Recipe creates soft, fluffy, and naturally sweet marshmallows using simple ingredients like water, maple syrup or honey, and gelatin. Perfect for snacking, topping hot cocoa, or adding to desserts, these marshmallows are free from artificial additives and can be tailored to your preferred sweetener.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 3 hours 10 minutes
- Yield: Approximately 24 marshmallows
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Ingredients
Liquids
- 1 cup Water
- 1/2 cup Water
- 1/2 cup Maple Syrup or Honey
Other Ingredients
- 3 tbsp Unflavored Gelatin (preferably grass-fed)
- Pinch of Sea Salt
Instructions
- Prepare Gelatin Mixture: In a small bowl, combine 1/2 cup of water with the 3 tablespoons of unflavored gelatin. Stir gently and let it bloom for about 5 minutes until the gelatin becomes thick and spongy.
- Heat Syrup Mixture: In a medium saucepan, combine 1 cup of water, 1/2 cup of maple syrup or honey, and a pinch of sea salt. Heat the mixture over medium heat, stirring occasionally until it reaches a gentle boil.
- Add Gelatin to Syrup: Remove the syrup from heat and add the bloomed gelatin mixture. Stir until the gelatin is completely dissolved and the mixture is smooth.
- Whip Mixture: Pour the mixture into a mixing bowl. Using an electric mixer, whip on high speed for about 10-15 minutes until the mixture becomes thick, white, and fluffy, resembling marshmallow cream.
- Set the Marshmallows: Transfer the whipped mixture into a greased or parchment-lined pan. Smooth the top evenly using a spatula.
- Cool and Firm: Let the marshmallows set at room temperature for at least 3 hours or until firm. Avoid refrigerating as it may alter texture.
- Cut and Store: Once set, carefully remove from the pan and cut into desired shapes and sizes. Store marshmallows in an airtight container at room temperature for up to 1 week.
Notes
- You can substitute maple syrup with honey, but keep in mind honey may alter the flavor slightly.
- For best texture, use high-quality unflavored gelatin, preferably grass-fed.
- Use a candy thermometer if available to monitor syrup temperature; however, gentle boiling is sufficient for this recipe.
- Do not refrigerate marshmallows after setting as it may make them sticky.
- Dust cut marshmallows with cornstarch or powdered sugar if desired to prevent sticking.
