The marshmallows you buy at the store are convenient, but they're also likely loaded with sugar and artificial ingredients. Try making marshmallows at home with healthy ingredients.
Line a rectangular casserole dish with parchment paper. The marshmallows will be sticky, so leave some length to create flaps over the sides of the baking dish. These will act as handles for removing the finished marshmallows once they are cured. Sprinkle the parchment paper with a light layer of powdered sugar or coating of choice.
In the bowl of the stand mixer, sprinkle the gelatin evenly over half a cup of the filtered water. Allow to hydrate or bloom for about 5 minutes.
While the gelatin is blooming, whisk together the other half a cup of water in a sauce pan, along with the maple syrup and the salt. Turn the burner on to medium heat. Bring the mixture to a boil and keep an eye so it doesn’t boil over. It will have a tendency to foam and boil over. Whisk the mixture often to prevent boiling over and keep the burner on medium heat.
Place a candy thermometer in the sauce pan and continue to boil the mixture until it reaches 235-240 degrees. This is known as the soft ball stage of candy making and usually takes around 15 minutes, depending on how small saucepan you use and the heat of the burner.
Use the whisk attachment on the stand mixer, turn the stand mixer or hand beaters (if using) on to medium. Carefully pour the syrup mixture into the bowl in a steady stream as you combine it with the gelatin.
Turn the mixer up to high speed and mix until the cream triples in size. It will become light in color and the marshmallow cream will be cool to the touch.
Immediately pour the marshmallow fluff into the prepared casserole dish and spread the top smooth with a spatula. Sprinkle the powdered sugar evenly over the top. I like to use a sifter for this.
Allow the marshmallows to rest for about 4-6 hours. Once set, remove the marshmallows by lifting the parchment paper flaps. Carefully peel away the sides, dusting with powdered sugar or other coating, if needed. Cut to desired size and shapes. Enjoy!
Notes
Be careful not to pour the hot syrup mixture on the beaters as it’s very hot and can splatter. Also avoid pouring it on to the sides of the bowl of a stand mixer, they’ll harden quickly.Add more coating if needed and toss them again to coat once they are cut to prevent sticking.