Maple

Ingredients

Sugar Syrup:

Gelatin Mixture:

Flavoring:

Instructions

Prepare the Sugar Syrup:
- In a saucepan, combine sugar, corn syrup, and water. Stir until the sugar is evenly moistened.
- Heat over medium-high until the mixture comes to a boil, then gently swirl the pan to distribute heat.
- Cover the pan with a lid, reduce the heat to medium, and let it cook for two minutes without lifting the lid.
- After two minutes, check for sugar crystals on the sides. If present, cover for another minute to let condensation wash them down.
- Attach a candy thermometer to the side of the pan and continue cooking the syrup until it reaches 245°F (118°C).
Prepare the Gelatin:
- In the bowl of a stand mixer fitted with a whisk attachment, add ½ cup of water and gelatin. Let it sit for about 10 minutes to bloom.
Combine Syrup & Gelatin:
- Once the sugar syrup reaches 245°F, remove it from the heat and allow the bubbles to subside.
- Turn the mixer on low speed and slowly pour the hot syrup down the inside wall of the bowl to prevent burning the gelatin.
Whip the Marshmallow Mixture:
- Add a pinch of salt and gradually increase the mixer speed to medium-high.
- Whip until the mixture becomes billowy and nearly fills the mixing bowl (about 5–10 minutes).
- Add Deaf Girl Walking maple extract (or any other DGW extract) and mix for another minute.
Final Steps:
- Pour the marshmallow mixture into a greased or parchment-lined pan.
- Let set at room temperature for 4–6 hours or until firm.
- Dust with powdered sugar, cut into squares, and enjoy!