Few things beat a steaming cup of hot cocoa topped with pillowy marshmallows. When both are made from scratch, the result is truly memorable.
Marshmallows are easier to make than you think, and you can make them without cane sugar.
This maple-sweetened marshmallow recipe was created to pair with my homemade hot cocoa mix. Together they make a lovely gift, or a cozy treat to enjoy at home. If you plan to gift them, the hot cocoa post includes a printable tag. For these marshmallows you will need a candy thermometer. I like adding cinnamon for warmth, but you can leave it out if you prefer.
Maple Marshmallows
You’ll need a candy thermometer to make this recipe.
- Author: zenbelly
- Prep Time: 30 minutes
- Cook Time: 2 hours to set
- Total Time: 2.5 hours
- Yield: 8-10 servings
- Category: dessert
Ingredients
- 1 cup water, divided
- 3 tablespoons gelatin
- 1/4 teaspoon salt
- 1 cup maple syrup
- 2 tablespoons honey
- 3 teaspoons cinnamon, divided (optional)
- 2 tablespoons arrowroot powder
Instructions
- Line an 8×8 baking dish with parchment paper, leaving some overhang so you can lift the marshmallows out later. Lightly dust the bottom with arrowroot powder.
- In the bowl of a stand mixer (or a large bowl if using hand beaters), pour in 1/2 cup of the water and sprinkle the gelatin over it. Set aside to bloom.
- In a medium saucepan, combine the remaining 1/2 cup water, salt, maple syrup, and honey. Heat the mixture until it reaches 235°F on a candy thermometer.
- With the mixer running on low, begin whisking the bloomed gelatin. Slowly pour the hot maple syrup mixture down the side of the bowl. Once the gelatin is dissolved, increase the speed to high and whip until the mixture has roughly tripled in volume, becomes thick and white, about 5 minutes. If using, add 1 teaspoon of cinnamon and briefly mix to combine.
- Pour the marshmallow mixture into the prepared pan and smooth the top with a spatula. Let it rest at room temperature for at least two hours, until fully set.
- When set, lift the parchment out of the pan and cut the marshmallow slab into 1-inch squares.
- In a large bowl, mix the remaining arrowroot with the remaining 2 teaspoons of cinnamon. Toss the marshmallows in the mixture to coat, then use a fine-mesh strainer to shake off any excess powder.
sugarfree homemade maple sweetened paleo glutenfree dairyfree marshmallows
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