Maple Marshmallows
Light homemade maple marshmallows with real maple flavor. Easy steps plus tips for setting, cutting, and storing for best results.
- Bloom gelatin first, then pour hot sugar syrup slowly into it and whip until glossy and forming stiff peaks.
- Coat the pan with a powdered sugar and cornstarch mix to prevent sticking and dust cut pieces the same way.
- Store in an airtight container at room temperature up to 1–2 weeks; freeze for longer storage.
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Preparation Instructions:
Thoroughly grease a 9×13 in baking pan with butter or cooking spray. Mix together ½ cup powdered sugar and ¼ cup cornstarch and sift into the greased pan. Shake to coat.
In the bowl of a stand mixer, whisk together gelatin, vanilla extract, maple extract, and 10 tablespoons water. Gently whisk mixture until well combined and no lumps remain, and the liquid has thickened slightly (about a minute).
In a medium saucepan combine ¾ cup water, corn syrup, granulated sugar, and salt. Whisk to combine and bring to a boil over medium high heat. Cover pot, reduce heat and simmer for about 2 and a half minutes. Remove from heat.
Set your mixer to medium and slowly pour the heated syrup into gelatin mixture. When combined, increase the mixer speed to maximum and beat for 15-20 minutes until the mixture is glossy and makes stiff peaks.
Spread the marshmallow mixture into your prepared pan. Use a wet spatula to smooth the top until it’s even.
Leave the marshmallow mixture uncovered at room temperature for 24 hours to set.
Once the marshmallows have set, combine remaining powdered sugar and cornstarch in a medium sized bowl. Dust your cutting board and the top of the marshmallows with sugar/cornstarch mixture.
Wet a sharp knife and drag it along the edges of the marshmallow pan to loosen the marshmallows. Flip the dish onto your prepared cutting board.
Cut the marshmallows into squares, wetting your knife between cuts to prevent sticking. Toss the cut marshmallow squares in the cornstarch sugar mixture until well coated.
Store marshmallows in a sealed container, layered between wax paper.
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Frequently Asked Questions
How long will these homemade marshmallows keep?
Stored in a sealed container at room temperature and layered with wax paper, they stay fresh for about 1 to 2 weeks. In humid kitchens they will get sticky sooner. You can freeze them for up to 3 months; thaw at room temperature before serving.
Can I use real maple syrup instead of maple flavoring?
Yes. You can swap the extract for 1 to 2 teaspoons of pure maple syrup for flavor, or replace up to 1/4 cup of the corn syrup with maple syrup. Using liquid maple syrup can make the marshmallows a little softer, so keep that in mind and adjust by whipping longer if needed.
How do I know when the sugar syrup is ready?
A candy thermometer is the most reliable tool. Heat the syrup to about 240°F, the soft ball stage. If you do not use a thermometer, follow the recipe method: bring to a boil, cover briefly to wash down sugar crystals, then simmer about 2 to 3 minutes before removing and pouring slowly into the bloomed gelatin.
Why did my marshmallows not set?
Common causes are underbloomed gelatin, syrup cooked at the wrong temperature, or not beating long enough. Make sure the gelatin has softened in the water, heat the syrup properly, and whip until the mixture is glossy and holds stiff peaks. If they are still too soft, let them sit a few more hours or check your measurements.
Can I make these marshmallows vegan?
You can make vegan marshmallows, but you need a different set of ingredients. Aquafaba or agar are common gelatin alternatives, and the method and texture will differ. Use a tested vegan marshmallow recipe rather than simply swapping gelatin for agar in this recipe.
How do I cut the marshmallows without them sticking?
Dust your cutting board and the top of the marshmallow slab with the powdered sugar and cornstarch mix. Wet a sharp knife, make each cut, and re-wet the knife between cuts. Toss each cut piece in the sugar/cornstarch mix to fully coat.
Can I change the pan size or add more flavors?
Yes. A smaller pan makes thicker marshmallows and may need more setting time; a larger pan gives thinner pieces. You can add extracts like vanilla, bourbon, or extra maple extract for more flavor. Fold in small add-ins like toasted nuts or chocolate after whipping if you want texture.
How long will these homemade marshmallows keep?
Stored in a sealed container at room temperature and layered with wax paper, they stay fresh for about 1 to 2 weeks. In humid kitchens they will get sticky sooner. You can freeze them for up to 3 months; thaw at room temperature before serving.
Can I use real maple syrup instead of maple flavoring?
Yes. You can swap the extract for 1 to 2 teaspoons of pure maple syrup for flavor, or replace up to 1/4 cup of the corn syrup with maple syrup. Using liquid maple syrup can make the marshmallows a little softer, so keep that in mind and adjust by whipping longer if needed.
How do I know when the sugar syrup is ready?
A candy thermometer is the most reliable tool. Heat the syrup to about 240°F, the soft ball stage. If you do not use a thermometer, follow the recipe method: bring to a boil, cover briefly to wash down sugar crystals, then simmer about 2 to 3 minutes before removing and pouring slowly into the bloomed gelatin.
Why did my marshmallows not set?
Common causes are underbloomed gelatin, syrup cooked at the wrong temperature, or not beating long enough. Make sure the gelatin has softened in the water, heat the syrup properly, and whip until the mixture is glossy and holds stiff peaks. If they are still too soft, let them sit a few more hours or check your measurements.
Can I make these marshmallows vegan?
You can make vegan marshmallows, but you need a different set of ingredients. Aquafaba or agar are common gelatin alternatives, and the method and texture will differ. Use a tested vegan marshmallow recipe rather than simply swapping gelatin for agar in this recipe.
How do I cut the marshmallows without them sticking?
Dust your cutting board and the top of the marshmallow slab with the powdered sugar and cornstarch mix. Wet a sharp knife, make each cut, and re-wet the knife between cuts. Toss each cut piece in the sugar/cornstarch mix to fully coat.
Can I change the pan size or add more flavors?
Yes. A smaller pan makes thicker marshmallows and may need more setting time; a larger pan gives thinner pieces. You can add extracts like vanilla, bourbon, or extra maple extract for more flavor. Fold in small add-ins like toasted nuts or chocolate after whipping if you want texture.
Response to Sheri T: The dark corn syrup is for the cooked part and the corn starch is mixed with the powdered sugar for dusting the pan, the top of the set marshmallows, and the cutting board you turn them out on.
Corn starch or corn syrup? Ingredients list corn starch. Recipe states corn syrup.