Maple
Maple Marshmallows
Ingredients
Sugar Syrup:
411g sugar
¼ cup corn syrup
½ cup water
Gelatin Mixture:
3 packets Knox gelatin
½ cup water
Flavoring:
Pinch of salt
1 tbsp Deaf Girl Walking Maple Extract
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!