This winter, leave the sugar cookie recipe in the drawer and use your cookie cutters for playful homemade maple marshmallows! These fun, fluffy snacks look great at any party and add a touch of vanilla and nutty aromas to your hot chocolate. Family and friends can even adorn the marshmallows with basic cake decorations. Whether you are making stars, Santa Clauses or snowflakes – these maple marshmallows will taste great in any shape!
Maple marshmallows will keep for several days in an airtight container between sheets of parchment paper. Cornstarch will help prevent sticking while in storage.
- In a bowl, combine gelatin and water and let it soften.
- Grease a 9 x 13-inch glass pan and dust the bottom and sides with cornstarch. Set aside.
- In a heavy-bottomed saucepan, combine maple syrup and cream of tartar. Bring to a boil without stirring until a candy thermometer registers 250°F. Tip: Keep a wooden spoon in the saucepan to stir if the mixture starts to bubble up.
- Stir the hot maple syrup into the gelatin bowl; add salt and vanilla. Beat with an electric mixer until the mixture thickens, turns white and falls in ribbons (when lifting the whisk, the mixture stretches and falls gently back into the bowl like a ribbon).
- Pour the mixture into the prepared glass pan, and let cool for three hours at room temperature.
- Unmold onto a surface dusted with cornstarch, and cut into cubes or other shapes with cookie cutters.
- Decorate as desired.