Homemade marshmallows are a favorite around here! Soft, fluffy, toasty maple flavor, they are so good! And so easy to make! The hardest part is waiting for the syrup to boil, and then to whip!

Also, here I have the recipe doubled to fit into a 9x13 pan because believe me, these go FAST!

1 1/4 cups maple syrup
1 cup water, divided
2 1/2 Tbs beef gelatin
1 Tbs vanilla
1/8 tsp salt
Powdered sugar for sprinkling

Directions:

1. Put 1/2 cup of water and beef gelatin in the bowl of your mixer and let it bloom while you boil your syrup.
2. Put the maple syrup, salt and remaining 1/2 cup of water in a medium pot and bring to a boil over medium/low heat.
3. Let it boil for 15-20 minutes. The original recipe says to let it come to 242 degrees, I wasn’t that patient and mine was just over 210 degrees after 20 minutes and it still worked!
4. While the syrup is boiling get your pan ready. Line a 8x8 pan with parchment paper (if you crinkle it up first it’ll go in the pan better) and sprinkle the bottom with powdered sugar.
5. Once it’s done boiling, turn the mixer on low and very carefully pour a slow, steady stream of the hot syrup into the mixing bowl.
6. Let the mixture whip for about a minute or two and then add the vanilla.
7. Whip for 10-15 minutes on medium/high speed until the syrup has about tripled in size and is stiff enough to fluff up the whisk.
8. Working quickly, pour the marshmallow fluff into the prepared pan. Be sure to have a quick taste first because warm marshmallow fluff is heavenly!
9. Let it cool to room temperature on the counter, then place it into the fridge for two hours to finish setting up.
10. Before cutting, sprinkle to tops with a little more powdered sugar.
    
    We have roasted these over the fire! Just place them on a wire cooling rack after cutting and let them dry out for 2-3 days first. It’s totally different than store bought marshmallows, think toasty, warm, marshmallow cream…simply divine!