Maple Marshmallows for Easter

Maple Marshmallows for Easter

This recipe uses maple syrup & vanilla as the sweetener – YUM!

Prep 0 mins
Cook 0 mins
Ready-in 0 mins


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


  1. Begin making your homemade marshmallows by greasing a tin or tray (23 x 10)
  2. Add hot water to a medium mixing bowl and sprinkle gelatin over water and set aside.
  3. Add maple syrup and salt to a medium saucepan. Heat to boiking and watch pan closely so the syrup does not boil over.
  4. Note: Be very careful not to allow any of the hot syrup to get on your skin!)
  5. When the syrup has boiled for a minute or two remove from heat.
  6. With stand mixer on low, slowly add syrup into the gelatin mixture by drizzling it into the bowl.
  7. When ingredients are combined, add vanilla.
  8. Beat on high until mixture is light and fluffy and marshmallow sticks to beaters.
  9. If you mix too long the marshmallow will become one big clump and will not pour into your tin.
  10. Spread marshmallow mixture into your prepared pan.
  11. Allow the marshmallow to set then turn out.
  12. Cut into squares with a wet knife (glass with hot water to dip your knife into works well.
  13. Once cut, roll individual marshmallows in toasted coconut and enjoy!
  14. 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)
  15. Remove from pan immediately