Maple Marshmallows

Pssssst. Over here.

Did you know that you can make marshmallows out of maple syrup? It’s true!

Most marshmallow recipes (including my previous post on Homemade Marshmallows) use corn syrup as the main sweetener, and sometimes in tandem with other sweeteners, such as honey. Corn syrup takes heat well and keeps its shape fabulously in candymaking.

I don’t have anything against corn syrup (that is, the kind that’s in the baking aisle – the high fructose stuff that’s unnecessarily in everything from bread to salad dressing is another story). Sugar is nutritionally sugar, no matter what you package it as, and a marshmallow is still going to be sweet, corn syrup or otherwise.

However, I do like experimenting with flavors, and I was pretty excited when these marshmallows turned out just as good as their corn syrup cousins, albeit a little softer. So if you’re looking to add a little maple-y fun to your hot cocoa or straight up in your mouth, or want to experiment with a different sweetener, give these a try. They’re especially tasty with some maple sugar mixed into the powdered sugar dusting.

Edit: Make sure what you’re using for these is pure maple syrup – do NOT use the thick imitation stuff (looking at you, Mrs. Butterworth).

I’ll be experimenting with an all-honey variety next, so stay tuned!

Maple Marshmallows

  • Servings: 24 marshmallows
  • Print

These have a delightfully sweet and bitter-amber finish, great with cocoa or just eating out of hand. Be sure to grease your pan liberally.

you will need:

  • ¼ c powdered sugar, sifted for lumps
  • ¼ c maple sugar (if you don’t have maple sugar, you can double the powdered sugar)
  • 1 tbsp unflavored powdered gelatin (usually about 3 packets)
  • ⅓ c cold water
  • 1 c maple syrup (dark amber is my favorite)
  • pinch of salt


  1. Mix together the maple sugar and powdered sugar in a small bowl. Grease the bottom and sides of an 8×8 baking dish, line with parchment, and sprinkle the parchment with ¼ of the sugar mixture. Grease a spatula. Set aside.
  2. In the bowl of a stand mixer, add the cold water, then sprinkle the gelatin on top. Allow to sit until the gelatin is completely soaked, soft, and translucent, about 5 minutes.
  3. In a medium saucepan (I like my 3 quart here), combine the maple syrup and salt, and heat over medium heat. Clip a candy thermometer over the pan, and heat the mixture until it reaches soft-ball stage, 235-240 degrees F.
  4. Start the stand mixer with the whisk attachment on low, and slowly pour the hot syrup down the side of the mixing bowl – do not pour the syrup over the whisk, as it will send strings of hot sugar all over the place. Increase the speed to medium-high, and continue whisking until the mixture holds stiff peaks (that is, the whisk has a good, stiff point when you remove it from the rest of the mixture) and lightens to off-white.
  5. Using your greased spatula, pour the marshmallow mixture into the prepared baking pan (it will be quite sticky!), sprinkle 2 tablespoons of the sugar mixture on top, and allow to cool and set completely before cutting, about 2 hours.
  6. When the mixture has set, cut the marshmallows into squares of desired size. I like to turn the square out onto a cutting board dusted with the powdered sugar mixture, cut with a sugar-dusted pizza wheel, then make sure all sides of each marshmallow are coated with sugar so they don’t stick together. Store in an airtight container. These are best eaten within a week or two, but will keep for months in your pantry.

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