Maple Marshmallow Recipe:
Ingredients
3 tablespoons unflavored gelatin
1 cup (240 ml) cold water, divided (pro tip is to make Marshmallow root tea and use the tea as this water)
1 1/2 cups (300 grams) maple sugar
1/4 teaspoon salt
2 large egg whites, at room temperature
1 teaspoon pure vanilla extract (or your preferred flavoring)
Powdered sugar or arrowroot powder (or a mix), for dusting
Instructions:
Prepare the Pan:
Line a 9x13-inch baking dish with parchment paper or grease with nonstick spray. Dust generously with powdered sugar or arrowroot powder.
Bloom the Gelatin:
Pour 1/2 cup of cold water into a large mixing bowl or the bowl of a stand mixer. Sprinkle the gelatin over the water and let it sit for 5-10 minutes to bloom.
Cook the Syrup:
In a medium saucepan, combine the maple sugar, remaining 1/2 cup of water (or tea), and salt.
Heat over medium heat, stirring until the sugar dissolves.
Attach a candy thermometer and cook without stirring until the mixture reaches 240°F (115°C). This will take about 6-8 minutes.
Whip the Egg Whites:
While the syrup is cooking, whip the egg whites in a clean, grease-free bowl using a stand or hand mixer. Beat on medium-high speed until soft peaks form.
Combine Syrup and Gelatin:
Start the stand mixer on low speed and carefully pour the hot syrup into the bloomed gelatin. Be cautious, as the mixture will be very hot.
Incorporate the Egg Whites:
Once the syrup and gelatin are combined, increase the mixer speed to high and whip for 6-8 minutes, until the mixture is thick and glossy.
Gently fold the whipped egg whites into the marshmallow mixture, or mix on low speed until fully incorporated. Add vanilla extract in the last minute of mixing.
Pour into the Pan:
Quickly pour the marshmallow mixture into the prepared pan and smooth the top with a greased spatula.
Set and Cut:
Allow the marshmallows to set uncovered at room temperature for at least 4-6 hours or overnight.
Dust a clean surface with powdered sugar or arrowroot powder. Turn the marshmallow slab out of the pan, and cut into desired shapes with a greased knife or cookie cutter. Dust the edges with powdered sugar to prevent sticking.
Store:
Store the marshmallows in an airtight container at room temperature for up to 1 week.
