This recipe can be made with a stand mixer or a handheld electric mixer. If using handheld beaters, you may want an extra set of hands when it comes time to add your hot maple syrup to your gelatine.

Ingredients

2/3 cup + 1 tbsp cold water
3 x 7g packets (21g total) unflavoured gelatine (I use Knox)

2 cups pure maple syrup

flaky salt to taste, ~2-3 pinches (I use Maldon)

vegetable oil spray or vegetable oil for brushing your dish
powdered sugar OR starch of choice for cutting/storing

Method

1. Prepare a deep baking dish (see picture at bottom) by spraying or brushing all inside surfaces with vegetable spray/oil. Then, lay a piece or parchment paper across your dish and spray/brush again so that all surfaces are coated with oil. This allows the marshmallows to be easily removed from your mold.*
2. Add cold water to a large mixing bowl or bowl of a stand mixer. Mix in all of the gelatine powder. Set aside to bloom.
3. Add maple syrup into a pot larger than what you think you will need. As the maple syrup heats up it will foam and bubble up, so a taller pot prevents losing any syrup and is lower maintenance.
4. Heat syrup over medium-high heat to bring to a boil. Turn heat to medium and heat until it reaches 238°F on a thermometer (candy thermometers are the easiest to use in this case, but if you have a handheld one, just make sure that you’re not touching the bottom of the pot. You want to temp the syrup, not the pot!). There is no need to stir the syrup unless you are concerned about it bubbling over.
5. Once the maple syrup is to temperature, turn on your stand mixer with the balloon whisk attachment, or electric beaters to low in the mixing bowl where your gelatine has bloomed. Pour in maple syrup slowly without touching the beaters/whisk – if using electric beaters, it’s easiest to get someone to hold the beaters or pour in the syrup for you so that you can get every last bit of the syrup.
6. Turn the stand mixer or beaters to high and whip until the bowl is cool to the touch, and the marshmallow mixture creates medium stiff peaks. Add 2-3 pinches of salt (to taste) and beat in to combine.
7. Moving quickly, scoop marshmallow mix into your prepared pan and smooth out the top. Allow to set up for about 1 hour before cutting.
8. To cut your marshmallows, dust your cutting utensil (sharp knife or metal cookie cutters) with powdered sugar or starch of choice. Cut into desired shapes. You may need to dust your cutting utensil again between each or every couple of cuts. Keep a bowl of powdered sugar/starch beside to re-dust your cutting utensil, and to toss the marshmallows in to keep them from sticking to each other when storing.

Notes:

1. *If you would like thin marshmallows, I recommend using a cookie sheet or 2 as your mold, so you have more space to spread out the mixture. It is even more important to work quickly when spreading out thin marshmallows, as the high surface area will allow them to set more quickly. Thin marshmallows are much easier to cut into fun shapes if using cookie cutters.
2. The salt in the sweet, fragrant marshmallow balances their flavour so these marshmallows are exquisite on their own. However, I personally love to have them in my Vegan Hot Cocoa for an extra layer of flavour, and I’ve been recommended to try them on top of sweet potato pie!