Maple Syrup Marshmallows

• Gluten free

• Condiments

  • 1/3 cup Maple syrup

• Baking & Spices

  • 3/4 cup Granulated sugar
  • 1/2 tsp Maple extract
  • 1/2 cup Powdered sugar
  • 1 pinch Salt

• Desserts

  • 1 packet Gelatin, unflavored powder

• Liquids

  • 6 tbsp Water

Found on dessertfortwo.com

Description

Ingredients

• 3/4 cup granulated sugar
• 1/3 cup maple syrup
• pinch of salt
• 6 tablespoons cool water
• 1 packet (21/2 teaspoons) unflavored gelatin powder
• 1/2 teaspoon maple extract (or vanilla extract)
• 1/2 cup powdered sugar

Directions

• Have ready a baking sheet (or 8x8-inch square pan) lined with parchment paper and sprinkled with a light layer of powdered sugar.
• In a medium sauce pan, stir together the granulated sugar, maple syrup, salt, and 3 tablespoons of the water. Turn the heat to high and bring to a boil without stirring. Clip a candy thermometer to the edge of the pan, and boil until it reaches 238-degrees Farenheit.
• Meanwhile, add the remaining 3 tablespoons of water to a large bowl and sprinkle the gelatin on top. Let sit for a few minutes without stirring.
• When the sugar syrup reaches 238, slowly begin to stream it into the gelatin mixture while constantly beating with a hand mixer (or a mini stand mixer). Do not splash the syrup on the edges of the bowl, or it will harden immediately. Go slow, and take your time.
• Beat the mixture for 7-9minutes on medium speed. It will look like marshmallow fluff from the jar and be quite stiff.
• Spray a mini cookie scoop with cooking spray, and make a test marshmallow on the baking sheet. Does it hold its shape relatively well? If not, scoop it back into the bowl and beat on high for 2-3 minutes until the mixture is more stiffer.
• Stir in the maple extract and mix until combined.
• Using a mini cookie scoop that you spray with cooking spray between each scoop, scoop out 18-20 marshmallows onto the prepared baking sheet. Alternatively, spread in the 8x8-inch square pan and let rest on the counter for 3 hours.
• Let the mixture set uncovered for at least 90 minutes. The longer they sit out uncovered, the more they take on the texture of store-bought marshmallows with a firm crust.
• Sprinkle the marshmallows with the extra powdered sugar and allow to dry.
• Store the marshmallows in an air-tight container at room temperature. They will keep for 5 days .