Salted Vanilla Maple Marshmallows (Refined Sugar Free!)

Prep Time 15 mins
Rest Time 3 hrs
Total Time 3 hrs 15 mins
Cuisine:
Courses:
Difficulty: Beginner
Servings: 4
Best Season: Suitable throughout the year
Ingredients
  • 3 tbsp gelatin (grass-fed gelatin powder)
  • 1 cup water (COLD, divided)
  • 1 cup maple syrup
  • 1 tsp fine sea salt (I use this vanilla bean sea salt)
  • 2 tsp vanilla bean paste (Can sub vanilla extract if you don't have)
  • Powdered monk fruit sweetener (or arrowroot powder, for dusting)
Instructions
  1. 1
    Line an 8×8-inch (20×20 cm) or 9×9-inch (23×23 cm) baking dish with parchment paper, or use a silicone baking dish for easier removal. Lightly dust the bottom with powdered monk fruit sweetener or arrowroot powder. Set aside.
  2. 2
    In the bowl of a stand mixer, combine ½ cup of cold water with the gelatin powder. Stir gently and allow the gelatin to bloom for 10 minutes.
  3. 3

    Meanwhile, combine the remaining ½ cup of water, maple syrup, and sea salt in a small saucepan over medium heat. Bring to a gentle boil, then remove from heat. For more consistent results, use a candy thermometer and heat to approximately 240°F (116°C).

  4. 4

    Using the whisk attachment, turn the mixer to medium speed. Slowly and carefully pour the hot maple syrup mixture into the bloomed gelatin while the mixer is running.

  5. 5

    Gradually increase the mixer speed every couple of minutes until you reach high speed. Continue whipping for approximately 12 minutes, or until the mixture becomes thick, fluffy, and significantly increases in volume.

  6. 6

    Add the vanilla bean paste and continue whipping on high speed for another 2 minutes, until fully incorporated.

  7. 7
    Immediately transfer the marshmallow mixture to your prepared baking dish and spread evenly. Lightly dust the top with additional powdered monk fruit sweetener or arrowroot powder.
  8. 8
    Allow the marshmallows to set for at least 3 hours, or until firm enough to slice. Refrigerate if desired to help speed up the setting process.
  9. 9
    Once set, remove from the baking dish and slice into your desired size. Lightly dust the cut edges if needed to prevent sticking. Enjoy!
Note

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Please note that my nutrition label is approximate and can have slight rounding. Macros can very depending on brands you use.

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