Maple has become one of my absolute favorite flavors over the past few years, and it works so well with so many things. It’s not just for pancakes and waffles anymore! I’ve made quite a few maple desserts and these mouthwatering Maple Marshmallows are one of the best! They’re sweet, but not too sweet, with the perfect hint of maple that shines through. And they’re surprisingly not difficult to make. They take less than 30 minutes to make, and then you just have to wait while they set. Patience is always the hardest part!
Why this recipe works
Maple is such a great flavor for so many things, and maple-flavored marshmallows are no different! Homemade marshmallows are perfect to eat by themselves or to add to a warm drink, or to make cereal treats or any desserts with marshmallows. Maple is such a perfect flavor for any and all of those things!
Ingredients and notes
Gelatin - Gelatin is the key ingredient for the texture of the marshmallow. It helps them to hold their shape and gives them a soft, chewy texture with an epic marshmallow pull!
Maple Syrup - Maple syrup is much thinner than corn syrup so this recipe still needs corn syrup, but replacing some of it with maple syrup in this maple marshmallow recipe gives these marshmallows the perfect maple flavor.
Corn Syrup - Corn syrup also contributes to the texture of homemade marshmallows. This softens up the marshmallow and also adds sweetness.
How to make this recipe
Combine cornstarch and powdered sugar.
Line 8x8 pan with parchment paper, and cover the bottom and sides with half of the cornstarch powdered sugar mixture.
Put gelatin and first ½ cup water into the bowl of a stand mixer and set aside.
Heat sugar, maple syrup, corn syrup, salt, and the other ½ cup of water covered over medium-high heat for approximately 4 minutes.
Uncover and continue heating until the mixture reaches 240 F.
Begin beating the gelatin mixture with the whisk attachment of the mixer, and very slowly pour in the syrup mixture.
Increase the mixer to high speed (do this slowly to avoid splatter!) and beat for an additional 13 minutes.
Spread the marshmallow mixture into the prepared pan. Sprinkle the remaining cornstarch mixture over top of the marshmallow mixture.
Let set for at least 4 hours then cut into cubes with a greased knife, or use a greased cookie cutter to cut into shapes.
Yes! These Maple Marshmallows are gluten-free! One note is that some powdered sugars are not gluten-free so just check the packaging to make sure the powdered sugar you're using is gluten-free.
While marshmallows are dairy-free, they are not vegan. Gelatin contains things you probably don't want to know about that makes it not vegan. I believe there are vegan substitutes for gelatin, but I have not tested them. If you try this recipe with a substitute, I'd love to hear how it turns out!
While homemade marshmallows will stay good for at least 3 weeks if you store them in an airtight container at room temperature, they don't last forever!
Tips & Tricks
- Put the gelatin and water in the mixing bowl ahead of heating the mixture in the saucepan (or while it's heating while covered) to make sure it sits for at least 5 minutes before you begin mixing.
- To use a candy thermometer, simply clip it to the side of the pot and ensure the tip is in the mixture, but not touching the bottom of the pot.
- Grease your spatula with non-stick spray before spreading the marshmallow into your prepared pan to keep the mixture from sticking.
Did you try this recipe? Review and comment below, and share a photo on Instagram and tag @flourdeliz!
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- Hand or stand mixer with whisk attachment
- 8x8 pan
- silicone spatula
- candy thermometer
- 3 packages unflavored gelatin
- ½ cup water
- 1 ½ cups sugar
- ½ cup maple syrup
- ½ cup corn syrup
- ½ cup water
- ¼ cup cornstarch
- ¼ cup powdered sugar
- Combine cornstarch and powdered sugar.
- Line 8x8 pan with parchment paper, and cover the bottom and sides with half of the cornstarch mixture.
- Put gelatin and first ½ cup water into the bowl of a stand mixer and set aside.
- Heat sugar, maple syrup, corn syrup, and the other ½ cup of water covered over medium-high heat for approximately 4 minutes.
- Uncover and continue heating until the mixture reaches 240 F.
- Remove from heat.
- Begin beating the gelatin mixture with the whisk attachment of the mixer, and very slowly pour in the syrup mixture.
- Increase the mixer to high speed (do this slowly to avoid splatter!) and beat an additional 13 minutes.
- Spread the marshmallow mixture into the prepared pan. Sprinkle remaining cornstarch mixture over top of the marshmallow mixture.
- Let set for 4 hours.
- Cut into cubes with a greased knife, or use a greased cookie cutter to cut into shapes.