Maple Marshmallows for Easter
This recipe uses maple syrup & vanilla as the sweetener – YUM!
4 tablespoons gelatin (I use standard gelatin powder from the supermarket)
½ cup of cold water
1 cup pure maple syrup
1-2 tablespoons vanilla extract (I used 2 as I like vanilla)
¼ teaspoon sea salt
Toasted desicated coconut
- Begin making your homemade marshmallows by greasing a tin or tray (23 x 10)
- Add hot water to a medium mixing bowl and sprinkle gelatin over water and set aside.
- Add maple syrup and salt to a medium saucepan. Heat to boiking and watch pan closely so the syrup does not boil over.
- Note: Be very careful not to allow any of the hot syrup to get on your skin!)
- When the syrup has boiled for a minute or two remove from heat.
- With stand mixer on low, slowly add syrup into the gelatin mixture by drizzling it into the bowl.
- When ingredients are combined, add vanilla.
- Beat on high until mixture is light and fluffy and marshmallow sticks to beaters.
- If you mix too long the marshmallow will become one big clump and will not pour into your tin.
- Spread marshmallow mixture into your prepared pan.
- Allow the marshmallow to set then turn out.
- Cut into squares with a wet knife (glass with hot water to dip your knife into works well.
- Once cut, roll individual marshmallows in toasted coconut and enjoy!
- To toast coconut - place approx 2/3 cup coconut into a saucepan on low heat and stir slowly until golden brown (and don't walk away from pan as coconut burns quickly)
- Remove from pan immediately