(Pretty please!) watch the video and read post for thorough details and tips. You also want to have *all* your ingredients handy, measured out, and make sure you won’t be disturbed for 15 minutes. Seriously! They’re easy and quick, but you need to work through the steps continuously and quickly.
Line a 8x8-inch pan with parchment paper and set aside. If using a stand mixer, fit it with the whisk attachment; otherwise have your hand mixer handy and ready to go.
Add gelatin and water to your mixer bowl, mix thoroughly with a fork, and allow to bloom for 10 minutes while you heat up the maple syrup.
Add maple syrup to a saucepan and bring to a boil over medium heat until it reaches soft ball stage. If you've got a thermometer, temperature reaches about 210ºF/100ºC. But don't worry if you don't have one; just be sure to keep it on a rolling boil for about 2 minutes to ensure maximum temperature is reached (in my experience maple syrup doesn't heat up past a certain point).
Turn your mixer on low to break up the gelatin, and quickly pour in your hot syrup to avoid losing heat. Increase your speed to high, and whisk non-stop for about 10-13 minutes (I do 12). Sprinkle in the pinch of salt at about minute 8. When ready, the mixture will be stiff and hold it's shape well, and if you're using a glass bowl it will feel only lightly warm to touch.
Turn mixer off and quickly pour the marshmallow batter onto your prepared dish. Don't worry too much about what's left behind in the whisk etc, or your marshmallows will likely set in the bowl itself!
Allow marshmallows to dry, uncovered and at room temperature, for 6 hours though preferably overnight. Gently remove from pan and cut with a greased knife. In my experience maple marshmallows don't need dusting as they're not overly sticky, and a touch of coconut oil does wonders if need be.
Store in a cool, dry place for a couple weeks and in the freezer after.
This recipe was specifically developed around maple syrup, and any and all kinds will work as long as they’re 100% natural maple (i.e. you don’t want anything with corn syrup and so on).The one thing of note is that while marshmallows are generally made with your ‘sugar mixture’ reaching the soft ball stage ( F), I’ve never been able to get maple syrup to heat past around 210 F. Still, I’ve made them several times already since last summer with various syrups and there doesn’t seem to be an issue whatsoever with their ability to charr properly… they’re perfect for s’mores and rice krispies treats!And p.s. while a thermometer is generally recommended for fool proof candy making, given that once maple syrup comes to a rolling boil and begins to bubble up it the temperature stays the same… if you don’t have a thermometer on hand simply allow the maple to bubble up for about 7 minutes to ensure it’s reached its peak temp.My top tip: go for a deep amber if rich maple tones are your thing… or a light maple for more neutral marshmallows (I go for the former!).