Maple Syrup-Sweetened Marshmallows

Β Tonight, as we finished off a batch of Maple Syrup-Sweetened Marshmallows, my son said "Mom, these are the best ones so far," and I had to agree.

by ALEXA

 

A few weeks back I tempted you with some cane sugar-free, corn syrup-free, egg-free marshmallows. I promised the recipe, and it’s finally ready. Here are your Maple Syrup-Sweetened Marshmallows. We’ve had some medical stuff to deal with and so I thank youβ€” you’ve been incredibly patient.

Mad Science in the Kitchen

These past weeks in my mad marshmallow experimentationΒ I have learned that you cannot substitute agar agar for gelatin when making these marshmallows.Β I have learned that the type of sweetener used can make a difference. Believe it or not, marshmallows have a preference for sucrose over glucose.Β And, I have learnedΒ that as temperamental as they can be, marshmallows are pretty easy to make!Β I feel I have a lot more to learn and so I will continue my education in the field of Marshmallow Science. I wonder if Alton Brown would want to come over and play? Alton?

The Sweeteners

I tested a slew of sweeteners … and here’s how they fared.

HONEY
First up were honey-sweetened marshmallows using this recipe from Z’s Cup of Tea. Its a goody! An intense “honey” experience, fur shure. Oh and if honey is your thing, Kelly over at The Spunky Coconut has a great recipe for Honey Marshmallow Fluff in her Dairy-Free Ice Cream cookbook.

COCONUT NECTAR
Next up, coconut nectarβ€”that insanely expensive, lower-glycemic, caramel undertoned sweetener that I love atop my almond milk frappucino. Well, the jury is still out on this one. This batch bound up on me to the point I couldn’t even scoop it out of the bowl! I plan to try coconut nectar again to ensure it wasn’t an error on my part, but after my initial “fail” I moved on to …

GLUTEN-FREE BROWN RICE SYRUP
These marshmallows (pictured in the tutorial below) turned out nicelyβ€”not as fluffy as the maple syrup version (I used a smaller measure of water), but more on the soft and tender side. The only thing I wasn’t crazy about was the brown rice syrup aftertaste. That said, I might make these again, but I’d likely flavor them with a fairly strong extract (peppermint was great) to mask the brown rice syrup aftertaste. But really, I thought they were the bomb until I tried …

MAPLE SYRUP
YES! These were the ticket! Tonight, as we finished off a batch of Maple Marshmallows, my son said “Mom, these are the best ones so far,” and I had to agree. These Maple Syrup-Sweetened Marshmallows were fluffy and on the stiffer side.

Three Tips

Before we dive into the recipe, I am going to to give you three pointers.

FIRST: 235-245˚F is what we call the soft-ball candy stage. I found that it’s best to remove the boiling sweetener from heat the instant it hits the 235˚F markΒ and certainly before the 245˚F mark. A syrup hotter than 245˚F may cause the marshmallows to flop.

SECOND: Do not over beat. Beating and beating and beating in hopes of creating a mile high pile of fluff seems to cause the mixture to cool to the point that it begins to set. This may not be the case for all marshmallow recipes … but seems to be for this one.

Beat just to the point when the mixture turns white, thickens up, and gently falls in ribbons (versus thin stream) from the beaters. Beat much longerβ€”to soft peaks or when you feel the mixture pull at or climb up the beatersβ€”and the mixture will begin to set and will be nearly impossible to spread (but not to worry, they’ll still be good to eat!).

THIRD: No two batches of marshmallows have turned out exactly the same for me. So just roll with it and enjoy the fruits (however they turn out) of your labor!

 

Maple Syrup-Sweetened Marshmallows

Maple Syrup-Sweetened Marshmallows

Print
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

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)

Instructions

Lightly coat an 8x8" square pan with oil. Generously dust sides and bottom with starch. Set aside.
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.
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 stageβ€”235?F. Immediately remove from heat!
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.
Beat until the mixture thickens, turns white, and gently falls in ribbons when the beaters are lifted from the bowlβ€”about 5-6 minutes.
Pour mixture into the prepared 8x8-inch pan. Quickly smooth top with oiled rubber spatula or fingers.
Dust surface with additional starch and let set 2-3 hours at room temperature or until firm to touch.
Unmold from pan onto a starch-dusted surface and slice into desired sized cubes (large or mini) with a sharp starch-dusted knife.
Dust marshmallows in starch as needed to prevent sticking.
Store in air-tight container at room temp for up to one week or freeze.

Notes

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!

A Video Tutorial

I was tickled to find that the Craftsy Girls decided to give theseΒ Maple Syrup-Sweetened Marshmallows a go … on video. Thanks girls!

Β 

More Good Stuff

43 comments

Sarah November 8, 2012 - 9:53 pm

I cannot wait to make these! I've been wanting to make homemade marshmallows again and I love the idea of using maple syrup…it's one of my fave ingredients in baking πŸ™‚ Oh, and you NEED to get a Kitchenaid mixer! Honestly. It will change you're life!

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Lexie November 8, 2012 - 10:13 pm

Oh Sarah … I just may have to break down and get one. But where will it go on my counter? The juicer the processor, the pressure cooker … I think I just need a whole new kitchen!! This will be an expensive mixer : ) … Did you get my email BTW? xoLexie

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Cara November 9, 2012 - 12:33 am

Oooh the possibilities I am imagining… I LOVE maple syrup!

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Poha November 9, 2012 - 5:33 am

Hi Lexie, we have been waiting for this post; we'll try it and see just how fab! Nice pic and presentation of the idea! XXOO

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Shirley @ gfe November 9, 2012 - 11:40 am

Gorgeous and yummy homemade marshmallows, Lexie! I used to wonder why people would even consider making their own marshmallows … then I started reading labels. Ugh. So nice to have a healthier recipe!

xo,
Shirley

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Morri November 9, 2012 - 3:52 pm

Hiya Lexie,

What happened when you used agar agar? I'm really curious, as I have a vegetarian friend that I'd really like to make marshmallows for that we could both enjoy.

These do look heavenly, however… and just in time for hot cocoa season!

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Cassidy @ Cooking Gluten (& Dairy) Free November 9, 2012 - 4:05 pm

You worked so hard, thanks for the great recipe and all the great info. I always feel so guilty when I give my kids store-bought marshmallows, I know they are SUPER unhealthy! Thanks again!

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Cassidy @ Cooking Gluten (& Dairy) Free November 9, 2012 - 4:05 pm

You worked so hard, thanks for the great recipe and all the great info. I always feel so guilty when I give my kids store-bought marshmallows, I know they are SUPER unhealthy! Thanks again!

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Cassidy @ Cooking Gluten (& Dairy) Free November 9, 2012 - 4:05 pm

You worked so hard, thanks for the great recipe and all the great info. I always feel so guilty when I give my kids store-bought marshmallows, I know they are SUPER unhealthy! Thanks again!

Reply
Cassidy @ Cooking Gluten (& Dairy) Free November 9, 2012 - 4:05 pm

You worked so hard, thanks for the great recipe and all the great info. I always feel so guilty when I give my kids store-bought marshmallows, I know they are SUPER unhealthy! Thanks again!

Reply
Cassidy @ Cooking Gluten (& Dairy) Free November 9, 2012 - 4:05 pm

You worked so hard, thanks for the great recipe and all the great info. I always feel so guilty when I give my kids store-bought marshmallows, I know they are SUPER unhealthy! Thanks again!

Reply
Cassidy @ Cooking Gluten (& Dairy) Free November 9, 2012 - 4:05 pm

You worked so hard, thanks for the great recipe and all the great info. I always feel so guilty when I give my kids store-bought marshmallows, I know they are SUPER unhealthy! Thanks again!

Reply
Cassidy @ Cooking Gluten (& Dairy) Free November 9, 2012 - 4:05 pm

You worked so hard, thanks for the great recipe and all the great info. I always feel so guilty when I give my kids store-bought marshmallows, I know they are SUPER unhealthy! Thanks again!

Reply
Cassidy @ Cooking Gluten (& Dairy) Free November 9, 2012 - 4:05 pm

You worked so hard, thanks for the great recipe and all the great info. I always feel so guilty when I give my kids store-bought marshmallows, I know they are SUPER unhealthy! Thanks again!

Reply
Cassidy @ Cooking Gluten (& Dairy) Free November 9, 2012 - 4:05 pm

You worked so hard, thanks for the great recipe and all the great info. I always feel so guilty when I give my kids store-bought marshmallows, I know they are SUPER unhealthy! Thanks again!

Reply
Cassidy @ Cooking Gluten (& Dairy) Free November 9, 2012 - 4:05 pm

You worked so hard, thanks for the great recipe and all the great info. I always feel so guilty when I give my kids store-bought marshmallows, I know they are SUPER unhealthy! Thanks again!

Reply
Cassidy @ Cooking Gluten (& Dairy) Free November 9, 2012 - 4:05 pm

You worked so hard, thanks for the great recipe and all the great info. I always feel so guilty when I give my kids store-bought marshmallows, I know they are SUPER unhealthy! Thanks again!

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Lexie November 9, 2012 - 7:40 pm

Morri … I got a custard like thing : ) You could check out this book:

http://www.amazon.com/The-New-Seaweed-Cookbook-Discovering/dp/1556436521

There is a recipe for agar (vegan) marshmallows. I have not tried it but have been real curious. Just an option.

xoLexie

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Lexie November 9, 2012 - 7:46 pm

Thank you Poha. I know YOU will let me know how they turn out for you. xoLex

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Hallie @ Daily Bites November 9, 2012 - 8:28 pm

These photos make me want to just jump into some sort of fairy land and drown myself in a magical sea of confections! Love it!

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Alisa November 9, 2012 - 9:43 pm

Holy moly, these are little heavenly pillows Lex! You amaze me, seriously.

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Ali Morris November 9, 2012 - 11:06 pm

WOW! These look amazing! Can't wait to try them! Thanks for sharing πŸ™‚

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Maggie November 10, 2012 - 1:38 am

These are beautiful Lexie! I think my kidlets would love to make their own marshmallows! Right now I treat them to marshmallows in their hot chocolate. This recipe would make me feel MUCH better about that.

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cheryl November 10, 2012 - 2:31 pm

These look pretty incredible!

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Loretta | A Finn In The Kitchen November 11, 2012 - 8:44 pm

This is a dangerous recipe to have for sure! I'm glad the winner ended up being maple syrup. It has such a great flavor, even if it's not the cheapest…

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Emily November 12, 2012 - 3:18 am

Thank you so much for this recipe! It really takes an entire cup of maple syrup (sounds really sweet!)? Of course, I've only ever made the regular kind of marshmallows, so this is completely new for me. Can I use vanilla paste instead of extract? I've made all kinds of marshmallows: raspberry, vanilla, peppermint, chocolate, toasted coconut, cinnamon-nutmeg…
Thanks again Lexi!

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Kim-Cook It Allergy Free November 13, 2012 - 3:28 am

All I can say is that you are AMAZING!!!! This is incredible! The photos, the steps, the tips… You are so talented. Seriously.
I am thinking that this will be a holiday project with the boys for sure!
And PS… I am so hoping that KitchenAid gets your hint!! You so need one of those babies!
XOXOX

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Jenna December 19, 2012 - 3:35 pm

I saw that you think substituting agar agar will not suffice in this recipe. Can you explain why? My sister is vegan and I have been searching high and low for a vegan marshmallow recipe to try making for her. She also prefers gluten free (though it's not a necessity), and your recipe looks like it might work for us…except the use of gelatin. Any suggestions?

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Lexie December 19, 2012 - 4:02 pm

Jenna, all I can say is that the agar batch turned to goo. I got a custard-like thing : ) You could check out this book:

http://www.amazon.com/The-New-Seaweed-Cookbook-Discovering/dp/1556436521

There is a recipe for agar (vegan) marshmallows. I have not tried it but have been real curious. Just an option.

xoLexie

Reply
Zoe March 26, 2013 - 10:04 pm

Lexie, this is the first time I've seen your post. Love your marshmallow photos, especially the step-by-step ones! I've wanted to make marshmallows with maple syrup for a long time, but just haven't done it yet. Also thank you so much for trying my recipe – did you add vanilla extract as well? I've noticed that it usually offsets the strong honey flavour.

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Tammy May 22, 2013 - 11:02 pm

Hi Lexie, I made these using honey and no cream of tartar and I used my Kitchen Aid mixer; they came up amazingly fluffy and thick (I put them on parchment paper on cookie sheets, cut them out and let them dry for 12 hours). My daughters' classes LOVED them and the adults prefer them!!

Thanks for the recipes!

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Lexie May 23, 2013 - 12:36 am

Tammy, thanks for sharing your success!! I just got a hand-me-down kitchen aid …. you've inspired me to ditch the hand-held and break the kitchen aid out πŸ™‚ xoLexie

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Suzanne H June 11, 2013 - 4:51 pm

Do you think tapioca starch would work as a substitute for the arrowroot, potato, or corn starch?

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Lexie June 11, 2013 - 5:05 pm

Hi Suzanne … absolutely! πŸ™‚

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Lazarus December 5, 2013 - 12:55 am

Hi Lexie – I tried these last night, and they seemingly worked beautifully. Nice, firm marshmallows. I let them cool completely, coated them generously with powdered maple sugar (alternative to cornstarch, the only deviation I made to the recipe), and packaged them individually in cello wrappers sealed with a crimper. This evening, 24 hours later, I checked them and they were basically a gooey mess in their wrappers. Though still firm and spongy, a significant amount of what looks like maple syrup had precipitated out of the marshmallows. Using corn starch instead of sugar for dusting I think would not have made a difference, as there was at least a teaspoon of extra liquid in each wrapper beyond the wet marshmallows. They were completely cool when packaged. So, I'm not sure what happened, but I was looking for a recipe stable enough for individual (i.e. cottage food) production for sale. Any ideas here?

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Lexie December 5, 2013 - 2:00 am

Lazarus, eeks, that is not good. Let me give some thought to it. So they were still firm and spongy in the bag. Was the maple sugar still powdery on the parts of the marshmallow that weren't gooey or was the entire surface of the marshmallows wettish? I would have to try the recipe again and dust in a starch or a starch/sugar mixture to figure it out. I really feel the powdered maple sugar could have caused the weeping. I may give the recipe a go this week just to be certain. xoLexie

UPDATE: Lazarus, I just talked with one of my home economist friends and we agree that the sugar (in the sealed environment), must have pulled moisture from the marshmallows. I hope the helps. πŸ™‚

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Tasha February 13, 2014 - 7:59 pm

These marshmallows look divine, Lexie! Was wondering about the chocolate topping on the marshmallows in the picture. Was this just melted chocolate drizzled over the marshmallows or is there a special recipe for the chocolate topping? Many thanks!

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Lexie February 18, 2014 - 1:27 am

Hi Tasha,

Ha! So the chocolate topping is simply melted chocolate. I use enjoy life chocolate chips. For a slightly softer chocolate you can add a bit of coconut oil when meltingβ€”but usually I just melt the chips over low heat and pour on the marshmallows.

xoLexie

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CraftyGirls February 7, 2017 - 4:58 pm

Hi! We just made a video that included your recipe and want to share it with you. Of course, we plugged your blog and left the link below our video. πŸ™‚ Here it is: https://www.youtube.com/watch?v=R1v6oeLwU6k Thanks for the wonderful recipe!

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Alexa February 7, 2017 - 8:55 pm

Yayyyyyy! Thanks Crafty Girls! This is a great video … I had so much fun watching. xo

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Emily June 27, 2017 - 5:33 pm

Lexie, when does one add the starch? I don’t see that in the recipe directions nor the video, thanks!

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Alexa June 28, 2017 - 9:53 am

Hi Emily, The starch is used for dusting to keep the marshmallows from sticking to the pan and eachother. It is not an ingredient that goes into the marshmallows per se. See steps 1, 7, 9 in the recipe. I hope that helps. So excited you are trying them. Note: get the mixture to the right temperature. That is critical to success πŸ™‚

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Jen December 13, 2018 - 1:17 pm

Has anyone tried dehydrating these? That’s my plan today… wish me luck!

Reply

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