Maple Cinnamon Marshmallows Recipe – Easiest Recipe Ever: In the realm of homemade confections, few treats evoke the nostalgia and warmth of childhood quite like marshmallows. But why settle for store-bought when you can craft your own gourmet version at home?
Maple Cinnamon Marshmallows Recipe – Easiest Recipe Ever
Today, we invite you to embark on a culinary adventure as we explore the delightful realm of maple cinnamon marshmallows. With just a handful of ingredients and a sprinkle of creativity, you’ll be on your way to savoring pillowy clouds of sweet perfection.
Ingredients
- 1/3 cup cold water
- 1 Tbsp powdered gelatin
- 1 cup maple syrup
- pinch of salt
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Instructions
- Put a little butter in a 9×13 pan and line it with a piece of parchment paper that has long ends. Sprinkle powdered sugar on top of everything.
- The marshmallows will be easy to cut later because the paper will let you lift them out.
- The water should be put in the bowl of a stand mixer that has the balloon whisk attachment. Put the gelatin on top of the water and wait for it to set.
- Put the maple syrup in a saucepan that is pretty deep. The syrup will foam up as it cooks. If you use a candy thermometer, 235F means the syrup is ready.
- Bring the syrup to a boil and cook it over medium-low heat until it reaches the soft ball stage. Just watch out that the syrup doesn’t boil over and doesn’t need to be stirred.
- As it gets close to the soft ball stage, keep a close eye on the temperature. You don’t want to heat it too much or it could burn.
- Wait a little while longer and make sure the syrup reaches the right temperature.
- Put the pan back on the stove and turn the mixer down to low. This will mix the water and gelatin.
- Slowly pour the hot syrup into the machine while it’s running. Once there is no more syrup left, speed up the mixer and beat on high until the mixture is thick, shiny, and holds stiff peaks.
- Now is the time to add your salt. A lot of recipes say to beat for 10 to 15 minutes, but I never find that it takes that long.
- Spread the mixture right away into the pan that you just prepared. To make it as even as possible, spread it out slowly because it’s sticky.
- It works well to use an offset spatula for this. Let the mixture sit at room temperature for several hours or overnight to harden.
- Use the parchment paper sling to lift the marshmallows out of the pan and place them on a surface that has been dusted with confectioner’s sugar.
- Take care to peel off the paper. Add more confectioner’s sugar to cover the whole thing. Use a long, sharp knife to cut the marshmallow slab into strips. After that, cut the strips into cubes.
- Sprinkle confectioner’s sugar on all the edges that will be seen to keep them from sticking. Keep in a container that keeps air out for up to two weeks.
Storage Tips
You can keep maple cinnamon marshmallows at room temperature in an airtight container for up to two weeks, but they’ll probably go away much faster because they’re so tasty. Freeze marshmallows in a single layer on a baking sheet for longer storage. Then, move them to a freezer-safe container.
