Maple Marshmallows

I have these homemade marshmallows on hand for every party, as they can brighten up any wintry beverage.

After a heavy holiday dinner that invariably induces belt loosening and open-mouthed yawning, a steaming cup of hot chocolate or spiked cider can be a wonderful alternative to an overly rich dessert. I have these homemade marshmallows on hand for every party, as they can brighten up any wintry beverage – however, no judgment if you choose to eat them all on their own.

Maple Marshmallows

Yields | 16 2-inch marshmallows |

  • 2 ½-oz packets gelatin
  • 2 Tbsp, plus 1 tsp, cold water
  • 1 cup boiling water
  • 1 cup maple syrup
  • ¼ cup granulated sugar
  • 1 Tbsp vanilla extract
  • ⅛ tsp salt
  • powdered sugar, sifted, for dusting

| Preparation | Grease two 9-by-9-inch cake pans and flour them; set aside. In a heat-resistant bowl, add gelatin and cold water. Stir until a thick, rubbery paste forms. Add boiling water; stir until the rubbery paste dissolves and then immediately add maple syrup, sugar, vanilla and salt. Mix on medium-low speed for approximately 15 minutes, until meringue-like consistency forms. Pour mixture into pans and place in refrigerator to set, 6 to 12 hours. Once marshmallow has set, it will be fairly firm, with little bounce back when pressed.

Generously dust a clean work surface with powdered sugar. Remove pans from refrigerator and add a little flour to marshmallow mixture so you can handle it without it sticking to everything. Carefully run a knife around the edge of the pan and transfer marshmallow from pan to powdered sugar-dusted work surface. Cut marshmallow into desired shapes (you can stick with squares or use greased or floured cookie cutters for more festive forms). Place in an airtight container to store.

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Julia Calleo is a freelance photographer for editorial magazines including Feast. She is also a food and prop stylist at a commercial production studio and blogger in St. Louis.

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