There are a few items that have become Mark’s specialty in the kitchen, almost all of them are sweet. He’s in charge of making buttermilk pancakes for weekend breakfasts, chocolate chip cookies for after dinner snacks and he can whip up a really good hot chocolate on cold wintery nights. These maple marshmallows are the perfect topping for a nice hot cup of cocoa. They are such a treat and are pretty easy to make.
- 3 Packets of Gelatin
- 1/2 Cup of Ice Cold Water
- 2 Cups of Pure Maple Syrup
- Pinch of Cream of Tartar
- Cooking Spray
- 1/2 Cup Maple Sugar –sifted to remove larger granules
Lightly coat a 9 x 13 inch baking dish with the cooking spray and then sprinkle with a dusting of sifted maple sugar.
Pour the gelatin into a mixing bowl, add the cold water and let sit while you heat the maple syrup. Pour 2 cups of maple syrup into a deep saucepan and place over medium-high heat. If you have a candy thermometer, heat the maple syrup to 225 degrees, keeping a constant eye on it because once it approaches 225 degrees it will begin to foam up and you will need to take it off the heat quickly. If you don’t have a candy thermometer, you can still do this part as long as you keep a close eye on the pot and remove it from the heat when it foams up. This should take 5-8 minutes.
With the beaters running on low, pour the maple syrup into the bowl with the gelatin, add the cream of tartar and continue to beat for about 12 minutes, starting at low speed and working up to high speed.
Pour into the baking dish and cover with a sheet of parchment paper being careful not to let it touch the marshmallow mixture. Let sit at room temperature overnight.
Sprinkle a cutting board that is bigger than the 9 x 13 inch baking dish with some more of the sifted maple sugar. Invert the now set marshmallow mixture onto a cutting board. Cut into squares and roll the edges in maple sugar. Store in an airtight container.