3 reasons to make homemade maple vanilla marshmallows that might surprise you. You are probably wondering why you would make homemade marshmallows vs. simply buying some from the store?
First, homemade marshmallows melt better and have more flavor than anything store-bought. They are great for s’mores or hot chocolate. Or if you want to make rice crispy treats, the maple and vanilla add a nice pop of flavor.
Secondly, the marshmallow recipe calls for gelatin. Gelatin is incredibly good for your gut health. In fact, gelatin absorbs water and helps keep fluid in the digestive tract promoting healthy, regular bowel movements.
The third and final reason is because gelatin also promotes healthy skin. Glycine and proline are two amino acids used by our bodies to produce collagen.
And if this isn’t enough to convince you, homemade maple vanilla marshmallows simply look prettier and are fluffier than anything store-bought. So, get your mixers ready and start making this tasty recipe today.
Homemade Maple Vanilla Marshmallows
- sauce pot
- loaf pan
- 1 cup cold water split into two
- 3 tablespoons unflavored gelatin
- 1 cup light maple syrup
- 2 teaspoons vanilla flavor
- Powdered sugar for dusting
- Grease a loaf pan with baking spray.
- Pull out your mixer with the wire whisk attachment.
- Combine gelatin, vanilla and ½ cup cold water in the mixing bowl. Allow it to sit in the bowl.
- Combine maple syrup and ½ cup cold water in a medium saucepan and bring to a boil.
- Use a thermometer to make sure the maple syrup water mixture reaches 240°. This should take about 10ish minutes.
- Once desired temperature is reached, slowly and carefully pour heated mixture into the gelatin and water mixture while slowly increasing the speed of the mixer.
- After about 5-8 minutes your marshmallow mixture should start to resemble marshmallow fluff. Once this happens, turn off your mixer.
- Quickly pour marshmallow mixture into your greased loaf pan and spread evenly. If it is hard to spread the marshmallows you can microwave the mixture for 20 seconds this will soften it enough to spread.
- Cover with saran wrap and refrigerate for 30-40 minutes before cutting into cubes.
- Once you are ready to cut the marshmallows, dust your cutting surface with powdered sugar. This will prevent the marshmallow from sticking to the surface.
- Dust the marshmallows again once they are all cut into cubes.
- Serve immediately and enjoy! Store covered in the frig for up to 3 days. May need to dust with powdered sugar again before using.
Author: Sarah Thomas-DrawbaughSarah Thomas-Drawbaugh is a recipe developer and creator of the brand, Healthyish Foods®. Sarah makes plant-based, fish and chicken recipes that are simple and delicious. Her work can be seen in Healthy-ish by Bon Appetit and Bon Appetit Magazine (digital), Women’s Health Magazine (digital) and Mind Body Green. Sarah is a Pittsburgh, PA native but currently lives in Vail, Colorado with her husband, Dan and rescue dog, Graci!