Homemade maple marshmallows with no corn syrup

Store-bought marshmallows are made mostly from sugar and corn syrup. This version uses pure maple syrup as the only sweetener, so the marshmallows come out a soft tan colour with a gentle maple flavour. Honey works the same way if you prefer it. You need a candy thermometer, because the syrup has to reach a specific temperature for the marshmallows to set properly.

Steps

1. Line an 8-inch (20 cm) square pan with parchment paper, leaving some overhang so you can lift the slab out later. Lightly oil the parchment and dust it with a spoonful of starch.
2. Pour the 1/2 cup (125 ml) cold water into the bowl of your stand mixer. Sprinkle the gelatin evenly over the top and leave it to bloom while you make the syrup. It will turn thick and spongy.
3. In a medium saucepan, combine the maple syrup (or honey), the 1/4 cup (60 ml) water and the salt. Clip on the candy thermometer so the tip sits in the syrup but doesn’t touch the bottom of the pan.
4. Bring to a boil over medium-high heat. Let it bubble, without stirring, until the thermometer reads 240°F (115°C), the soft-ball stage. This usually takes 8 to 12 minutes. Maple syrup foams up a lot, which is why you need a roomy pan. Watch it closely near the end.
5. Take the pan off the heat right away. With the mixer on low, slowly pour the hot syrup down the side of the bowl into the gelatin, avoiding the whisk so it doesn’t splash.
6. Turn the mixer up to high and whip for 10 to 15 minutes, until the mixture is pale, thick, glossy and roughly tripled in size. Add the vanilla in the last minute.
7. Scrape the fluff into the prepared pan and smooth the top with an oiled spatula. Dust the top with a little more starch.
8. Leave the pan uncovered at room temperature for about 4 hours, or overnight, until set and no longer sticky.
9. Lift the slab out, dust a sharp knife with starch, and cut into squares. Toss the pieces in the remaining starch so the cut sides don’t stick.

Tips

• Test your thermometer. In boiling water it should read about 212°F (100°C) at sea level. If it reads a few degrees off, adjust your target by the same amount.
• Too soft or weepy? The syrup probably didn’t reach 240°F (115°C). Next time cook it a little longer.
• Easy clean-up: soak the pan, whisk and bowl in hot water. The sugar and gelatin dissolve on their own.
• Storage: keep the marshmallows in an airtight container at room temperature, with a little starch between layers, for up to about a week.
• They’re softer and more delicate than store-bought marshmallows, so they’re best for hot chocolate or eating as is, rather than roasting over a fire.

Good to know

• Maple syrup and honey are still sugar. These skip corn syrup and white sugar, but they’re a treat, not a health food.
• Don’t give honey to babies under 1 year old, because of the risk of infant botulism (Health Canada). Use maple syrup if anyone that young might get a taste.
• Marshmallows are on the American Academy of Pediatrics list of foods that are choking risks for young children. The AAP suggests keeping these foods away from children until at least age 4, depending on the child (HealthyChildren.org). For older kids, cut them small and keep an eye on them while they eat.
• Gelatin comes from animals, so these aren’t vegetarian. Agar-agar doesn’t whip the same way and isn’t a direct swap here.
• Hot sugar syrup can cause serious burns. An adult should handle the boiling and pouring. Kids can help with dusting and cutting once the slab has set.

Want something with less cooking? Try our 4-ingredient fruit gummies or browse all our make-it-at-home recipes.

Sources

• Choking prevention, HealthyChildren.org (American Academy of Pediatrics)
• Preventing botulism in infants, Health Canada