Maple Cinnamon Marshmallows Recipe
Prep Time:
4 hours, 20 minutes
Cook Time:
10 minutes
Servings:
9 Marshmallows
Ingredients
  • ⅓ cup granulated sugar
  • ¼ cup maple sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon plus a pinch cinnamon
  • 3 tablespoons gelatin
  • 1 cup cold water, divided
  • 1 cup maple syrup
  • Pinch salt
Directions
  1. In a blender, combine the granulated sugar, maple sugar, cornstarch, and 1 teaspoon cinnamon. Blend until powdered.
  2. Sprinkle ¼ cup of the sugar/cornstarch mixture onto a rimmed baking sheet, ensuring the base is evenly covered. Set aside the remaining mixture.
  3. In a small bowl, add gelatin to ½ cup of the cold water.
  4. Let the gelatin sit for about 5 minutes or until it has softened and been absorbed into the water. Add it to the bowl of a stand mixer.
  5. In a medium-sized saucepan, combine the maple syrup and the remaining ½ cup of water. Cook over medium heat, continuously stirring, until the mixture reaches 235 F (soft ball stage).
  6. While the maple syrup is cooking, add the remaining pinch of cinnamon and the pinch of salt to the gelatin mixture.
  7. With the stand mixer running on a low setting, slowly stream in the hot maple syrup mixture to the bloomed gelatin.
  8. Beat on high until the mixture becomes white and stiff peaks form, about 10 minutes.
  9. Pour the mixture immediately onto the prepared pan.
  10. Use a spatula to smooth the top. It doesn't need to be an even square and won't reach the edges of the pan. Sprinkle the top with more of the sugar mixture to create a thin layer. Allow the marshmallow to set for at least 4 hours, or until it's firm to the touch.
  11. Once set, remove the marshmallow from the pan and place it onto a cutting board.
  12. Using a sharp knife, trim the edges and cut into 1 ½-inch by 1 ½-inch squares.
  13. Dust each square generously with the remaining sugar mixture, ensuring all sides are coated, and serve.