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Maple Marshmallows

CFF Hot Chocolate with Maple Marshmallows

Yield: About 2 dozen 1 1/2-inch mallows


The bloom

  • 4 1/2 teaspoons unflavored powered gelatin
  • 1/2 cup cold water

The syrup

  • 2/3 cup sugar
  • 1/2 cup Coombs Family Farms Maple Syrup Grade B
  • 1/4 cup light corn syrup
  • 1/4 cup water
  • 1/4 teaspoon salt

The mallowing

  • 1/2 cup Classic Coating, plus more for dusting (1 1/2 cups confectioners’ sugar and 1 cup cornstarch or potato starch shifted together)


Lightly coat an 8-by-8-inch baking pan with cooking spray.

WHISK TOGETHER the gelatin and cold water in a small bowl. Let it soften for 5 minutes.

STIR TOGETHER the sugar, maple syrup, corn syrup, water, and salt in a medium saucepan. Bring it to boil over high heat, stirring occasionally, until it hits 240°F. Be prepared to lower the heat as needed — this syrup likes to bubble up. Microwave the gelatin on high until completely melted, about 30 seconds. Pour it into the bowl of a stand mixer fitte with the whisk attachment. Set the mixer to low and keep running.

WHEN THE SYRUP reaches 240°F, slowly pour it into the mixer bowl. Increase the speed to medium and beat for 5 minutes. Increase to medium-high and beat for 3 more minutes. Pour the marshmallow into the prepared pan. Sift coating over top. Let it set for 6 hours in a cool, dry place. Use a knife to loosen the marshmallow from the edges of the pan. Invert the slab onto a work surface. Cut into pieces and dust them with more coating.