We love store-bought marshmallows as much as anyone else, but there’s nothing like homemade marshmallows. They’re soft as a pillow, you can cut them into any shape for any occasion, and there’s a slight crunch just before you hit the soft, sticky goodness.
Ingredients
2 teaspoons McCormick vanilla extract
1/2 cup of water
1/4 teaspoon cream of tartar
3 tablespoons of unflavored gelatin
1 cup of royal maple syrup
A pinch of salt
Sifted powdered sugar
Instructions
Grease an 8×8 inch mold and cover it with powdered sugar.
In the bowl of a slow speed stand mixer, stir the vanilla, water and cream of tartar. Turn off the mixer and sprinkle the gelatin and without stirring, let it rest.
Place a small saucepan with a candy thermometer. Add the maple syrup and salt. Heat over medium heat, stirring frequently, until the temperature reaches the softball stage. (If you do not have a thermometer, see notes on how to reach the softball stage without one)
Add the hot maple syrup to the gelatin mixture and put it in the mixer with the whisk attachment. Start at low speed and gradually work your way up to high speed. Once at high speed, beat until stiff peaks form, about 10 minutes.
Go to the prepared baking pan and sprinkle a layer of powdered sugar. Cover with a clean tea towel and let it stand for 3 to 4 hours to settle.
Place the powdered sugar in a small bowl and cut the marshmallow board to the size you prefer. Dip each cut marshmallow into the powdered sugar, making sure to cover the cut sides.
It is best to eat it fresh, but it can also be enjoyed the next day if left uncovered.