I love making these maple syrup marshmallows because they turn out incredibly soft, fluffy, and naturally sweet. I use pure maple syrup as the sweetener, which gives them a warm, cozy flavor that works beautifully in hot chocolate or toasted for s’mores. Every batch feels special, and I really enjoy how simple ingredients come together into something so comforting.
Why You’ll Love This Recipe
I like this recipe because it uses simple ingredients and skips refined sugar while still delivering that classic marshmallow texture. I always appreciate how well these marshmallows toast without falling apart. They are light, bouncy, and perfect for cozy treats. I also enjoy that this recipe makes a manageable batch that fits neatly into a small pan.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1.3 cups cold water
1 tablespoon gelatin (1 packet)
1 cup pure maple syrup
1 teaspoon vanilla extract
1/2 teaspoon salt
1/8 cup confectioners’ sugar, optional for dusting
Directions
I begin by lightly oiling a 6×6-inch pan and dusting it with confectioners’ sugar to prevent sticking. In my mixer bowl, I add the cold water and sprinkle the gelatin evenly over the top. I let it sit for about 10 minutes so the gelatin can fully bloom.
While the gelatin rests, I pour the maple syrup into a medium saucepan and bring it to a rolling boil over medium heat. I heat it until it reaches the soft-ball stage, around 240°F, which is essential for the marshmallows to set properly.
Once the syrup is ready, I turn the mixer on low to gently break up the gelatin. I carefully pour the hot syrup into the bowl, then immediately increase the mixer speed to high. I whip the mixture for about 10 minutes, until it becomes thick, glossy, and holds its shape. Around minute eight, I add the salt, and near the end, I mix in the vanilla.
I quickly spread the marshmallow mixture into the prepared pan, smoothing the top. I leave it uncovered at room temperature for about 8 hours or overnight until fully set. Once firm, I remove it from the pan, slice it into squares with a lightly oiled knife, and toss the pieces in confectioners’ sugar if I want a soft outer coating.
Servings And Timing
I usually cut this batch into about 16 marshmallows. The active preparation time takes roughly 6–8 minutes, but I always plan ahead since the marshmallows need at least 8 hours to set before slicing.
Variations
I sometimes add a pinch of cinnamon or a splash of maple extract to intensify the maple flavor. When I want a cleaner look for melting or toasting, I skip the powdered sugar coating. I also like cutting them smaller for stirring into hot drinks or larger for classic s’mores.
Storage/Reheating
I store these marshmallows in an airtight container at room temperature, where they stay fresh for up to two weeks. For longer storage, I freeze them and let them come back to room temperature before using. When I want them warm and gooey, I toast them briefly over a flame or with a kitchen torch.
FAQs
Can I Use A Hand Mixer Instead Of A Stand Mixer?
I can use a hand mixer, but I find it takes more time and effort. A stand mixer makes the process faster and easier.
Do I Have To Dust The Marshmallows With Powdered Sugar?
I don’t have to, but I like doing it to prevent sticking and give them a traditional marshmallow finish.
Why Are My Marshmallows Too Soft?
When this happens, I usually find that the syrup didn’t reach a high enough temperature. I always make sure it hits at least 240°F.
Can I Double This Recipe?
I can safely double the recipe, but I avoid tripling it unless I have a very large mixer that can handle the volume.
Are These Marshmallows Good For Hot Chocolate?
I love using them in hot chocolate because they melt slowly and add a rich maple flavor.
Conclusion
I enjoy making these maple syrup marshmallows because they feel homemade, comforting, and naturally sweet. Whether I’m toasting them, adding them to a warm drink, or enjoying them on their own, they always turn out soft and delicious. This is a recipe I like to keep on hand for cozy moments and simple treats.
These maple syrup marshmallows are soft, fluffy, and naturally sweetened with pure maple syrup. Perfect for hot chocolate, s’mores, or snacking, they deliver a warm, cozy flavor with a classic marshmallow texture.
Total Time:8 hours 20 minutes
Yield:16 marshmallows
Ingredients
1.3 cups cold water
1 tablespoon gelatin (1 packet)
1 cup pure maple syrup
1 teaspoon vanilla extract
1/2 teaspoon salt
1/8 cup confectioners’ sugar (optional, for dusting)
Instructions
Lightly oil a 6×6-inch pan and dust with confectioners’ sugar.
In a mixer bowl, pour cold water and sprinkle gelatin evenly on top. Let it bloom for 10 minutes.
Meanwhile, heat the maple syrup in a medium saucepan over medium heat until it reaches 240°F (soft-ball stage).
Turn the mixer to low and gently mix the gelatin. Slowly pour the hot syrup into the bowl, then increase mixer speed to high.
Whip the mixture for about 10 minutes until thick and glossy. Add salt around minute 8 and vanilla near the end.
Spread the mixture into the prepared pan and smooth the top. Let it sit uncovered at room temperature for 8 hours or overnight.
Once firm, remove from the pan, slice into squares using an oiled knife, and dust with confectioners’ sugar if desired.
Notes
Make sure the syrup reaches 240°F for proper setting.
Use a stand mixer for best results; hand mixers may take longer.
Optional: Add cinnamon or maple extract for extra flavor.
Store at room temperature or freeze for longer storage.
