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.
- Prep Time: 8 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 marshmallow
- Calories: 60
- Sugar: 11 g
- Sodium: 35 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 0 mg
