Homemade Marshmallows
Ingredients
1/4 cup Arrowroot Powder (divided)
1 cup Maple Syrup
1 cup Water (divided)
1 1/3 ozs Gelatin
2 tsps Vanilla Extract
1/2 tsp Cinnamon
1/8 tsp Sea Salt
Directions
Prepare a baking pan with parchment paper and sprinkle half of the arrowroot powder all over. Set aside.
In a saucepan, add the maple syrup and half of the water on medium-high heat. Bring to a boil and boil for 12 to 13 minutes. Stir occasionally.
While the maple syrup and water are on the stove, add the remaining water to the bowl of a stand mixer. Stir in the gelatin and let it bloom for ten minutes.
When the syrup is ready, let it cool for 20 to 30 seconds. Start the mixer on low and gradually pour in the hot syrup, increasing the speed as you pour. Mix on medium-high for seven to eight minutes or until it becomes white and fluffy. Around the six-minute mark, add the vanilla, cinnamon, and sea salt.
Pour the fluffy marshmallow mixture into the pan and spread it out with a greased spatula. Let sit at room temperature for six to seven hours.
Once set, sprinkle the remaining arrowroot powder on top. Cut the marshmallows into squared pieces with a greased sharp knife. Enjoy!
Notes
Leftovers: Store in an airtight container at room temperature for up to one week.
Serving Size: An 8 x 8-inch baking dish was used to make 12 servings. One serving is two marshmallows.
No Maple Syrup: Use raw honey.
Gelatin: This recipe was tested using Great Lakes unflavoured beef gelatin.
Nutrition Facts
Makes 12 Servings
Nutrients per serving: Calories: 94 | Protein: 3 grams | Fiber: 0 grams | Carbohydrates: 20 grams | Fat: 0 grams | Sugar: 16 grams
