DUE TO COVID-19 TONEWOOD IS TEMPORARILY CLOSED

Maple Syrup Sweetened Marshmallows


 


Ingredients:

1/3 cup, plus more as needed, ARROWROOT STARCH, potato or corn starch
1/2 cup cold WATER
2 teaspoons pure gluten-free VANILLA EXTRACT
1/4 teaspoon fine SALT
2-1/2 tablespoon unflavored powdered GELATIN
1 cup pure MAPLE SYRUP
1/8 teaspoon CREAM OF TARTAR (recommended but not necessary)

Directions:

  1. Lightly coat an 8x8" square pan with oil. Generously dust sides and bottom with starch. Set aside.
  2. Add water, vanilla, and salt to a deep, wide mixing bowl or bowl of a stand mixer. Slowly sprinkle gelatin over surface of liquids to bloom. Set aside.
  3. In a large saucepan slowly bring maple syrup and cream of tartar (if using) to a boil over medium heat. Continue to boil, slowly increasing temperature to medium-high until a digital or candy thermometer registers the syrup at the low end of the soft ball candy stage—235˚F. Immediately remove from heat!
  4. Working quickly and carefully, slowly beat hot syrup into bloomed gelatin using a handheld or stand mixer. I have a handheld and do this in the sink in case of splatters.
  5. Beat until the mixture thickens, turns white, and gently falls in ribbons when the beaters are lifted from the bowl—about 5-6 minutes. 
  6. Pour mixture into the prepared 8x8-inch pan. Quickly smooth top with oiled rubber spatula or fingers.
  7. Dust surface with additional starch and let set 2-3 hours at room temperature or until firm to touch.
  8. Unmold from pan onto a starch-dusted surface and slice into desired sized cubes (large or mini) with a sharp starch-dusted knife.
  9. Dust marshmallows in starch as needed to prevent sticking.
  10. Store in air-tight container at room temp for up to one week or freeze.

Notes & More Helpful Hints:

Like 'em Super Firm:  If you like firm and structured marshmallows (like Kraft Jet-Puffed), add an extra 1/2 tablespoon gelatin, bringing the measure up to 3 tablespoons.

And I Bet You're Wondering... : Yeah, no, these beauties do not perform fireside or atop a sweet potato casserole. They don't "toast," they melt. But that's okay by me, I am just glad to know that I can make these fluffy treats for my kids to enjoy as is or floating in a mug of hot cocoa.

The Mixer: Gasp! I don't have a stand mixer, and sure wouldn't refuse one (hint, hint KitchenAid, this one would be sweet!). For those of you who do, I'd love your report. Did your marshmallows turn out insanely fluffy?

For Mini Marshmallows: Spread the whipped mixture in a slightly larger pan to achieve a height of about 1/2 inch.

Flavors: For chocolate marshmallows, add 2-3 tablespoons cocoa powder in the last minute of beating. For peppermint marshmallows, add 1/8 teaspoon (or to taste) of peppermint extract. For an extra vanilla kick, add a couple teaspoons of this powder (does contain a small amout of cane sugar) to the your final dusting starch. Mmmmmm. Still dreaming up more!


Dori Ross

Author