Ingredients
3 tbsp unflavored gelatin powder
1 cup cold water (divided into two ½ cup portions)
1 ½ cups pure maple syrup
¼ tsp salt
1 tsp vanilla extract
Powdered sugar or starch (corn, arrowroot, or tapioca) for dusting
Instructions
1. Bloom the Gelatin – Sprinkle gelatin over ½ cup of cold water in a large bowl or stand mixer. Let sit for 10 minutes.
2. Make the Syrup – In a saucepan, combine the remaining ½ cup of water, maple syrup, and salt. Heat over medium until it boils, then increase to medium-high and heat to 240°F (soft ball stage).
3. Whip the Mixture – Slowly pour the hot syrup into the bloomed gelatin while mixing on high speed. Beat for 10-12 minutes until thick, glossy, and tripled in volume.
4. Add Vanilla – Mix in vanilla extract during the last minute of beating.
5. Set the Marshmallows – Pour into a parchment-lined 8x8-inch pan and spread evenly. Let set for 4-6 hours or overnight.
6. Cut and Dust – Lift the set marshmallow slab from the pan, cut into squares, and dust with powdered sugar or starch to prevent sticking.
Enjoy! Use in hot cocoa, as a snack, or toasted.