Thursday, October 13, 2011

Homemade Maple Marshmallows

These Homemade Maple Marshmallows go along with the Homemade Pumpkin Pie Spice Graham Crackers that I posted on Tuesday. They have such a subtle maple flavor that is so distinct and goes amazingly with the pumpkin pie spice. I think I want to use this recipe to try and make Salted Caramel Marshmallows because I think that would be delicious! Anyway, these maple marshmallows go great in a latte, hot chocolate, or even better... on top of sweet potato casserole! Their flavor is just the essence of fall! Enjoy :)
Homemade Maple Marshmallows
For the Marshmallows:
3 Packets of Unflavored Gelatin
½C Water, Ice Cold
2C Pure Maple Syrup
Pinch of Cream of Tartar
Confectioners’ Sugar, For Dusting

1. Oil bottom and sides of a 13x9 rectangular metal baking pan and dust bottom and sides with some confectioners’ sugar.
2. In the bowl of a standing electric mixer or in a large bowl sprinkle gelatin over ½C cold water, and let stand to soften. In a 3-quart heavy saucepan cook maple syrup and a pinch of salt over medium-high heat until a candy or digital thermometer registers 225°F, about 5-10 minutes.
3. Remove pan from heat and pour the maple syrup over the gelatin mixture and a pinch of cream of tartar. With standing or a hand-held electric mixer, beat the mixture on low speed for about 12-15 minutes, starting at a low speed and working up to a high speed. Pour the maple marshmallow mixture into the prepared baking pan and don’t fret if you don’t get it all out (learning from my mess of a first round).
4. Sift ¼C confectioners sugar evenly over top. Chill marshmallow, uncovered, until firm, at least three hours, and up to one day.
5. Run a thin knife around edges of pan and invert pan onto a large cutting board. Lifting up one corner of inverted pan, with fingers loosen marshmallow and ease onto cutting board.
6. With a large knife trim edges of marshmallow and cut marshmallow into roughly cubes roughly a little smaller than the size of your graham cracker (an oiled pizza cutter works well here too).
7. Sift remaining confectioners’ sugar back into your now-empty baking pan, and roll the marshmallows through it, on all six sides, before shaking off the excess and packing them away.

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