We recently purchased a motorhome and decided to break it in and take our first camping trip this last weekend (hence the no new recipes).
Start off with maple syrup and gelatin.
Sprinkle gelatin on the water and let it sit while the maple syrup starts to boil.
Let it boil until it hits 240 degrees. (There are times I can’t find my candy thermometer and guessed when it hits 240 and they’ve always turned out fine). It’s ready when the syrup slightly changes in color and almost smells like it’s starting to burn…
Slowly drizzle in the hot syrup.
Whip and whip and whip
Spread in a parchment paper lined 9X13
I usually let them sit over night.
And now you’re to the point that used to make me not want to make marshmallows at all. The sticky mess. BUT. There is a solution. Arrowroot powder. It’s tasteless and gives the illusion of powdered sugar 🙂 Sprinkle enough on your hands, on the marshmallows and on your scissors and it works like a dream.
Aren’t they beautiful
They are SO good on their own
But even better enjoyed in the great outdoors
A side note. These turned out so well I wanted to make another batch. When I first started making marshmallows I made them with honey. I prefer the maple syrup ones but thought I’d make the 2nd batch with honey and really compare. I forgot to add the vanilla to the 2nd batch. Don’t forget to add the vanilla.
- 3 T gelatin
- ½ cp cold water
- 1 cup maple syrup
- 2 tsp vanilla
- ¼ tsp salt
- Sprinkle the gelatin over the cold water
- Let sit
- Meanwhile cook the maple syrup until it reaches 240 degrees
- This takes about 10 minutes or so
- Slowly drizzle the maple syrup down the side of your mixer (that contains the gelatin)
- Add in vanilla and salt
- Whip on high for a good 8-10 minutes
- Quickly smooth into a 9x13 pan that is lined with parchment paper
- Let sit for at least 4 hours or over night
- Cut into squares
- Leave plain or roll in cocoa powder, toasted coconut or arrowroot