Maple Cinnamon Marshmallows with Soft Ball Syrup
Homemade marshmallows infused with warm maple and cinnamon spice. Whipped gelatin and hot maple syrup create light, airy pillows dusted in cinnamon sugar. Perfect for hot chocolate, dessert platters, or gift-giving. This recipe uses traditional candy-making technique—cooking syrup to soft ball stage—for authentic texture and structure that store-bought versions lack.
Ingredients
- 1 3 cup granulated sugar
- 1 4 cup maple sugar
- 1 tablespoon cornstarch
- 1 teaspoon cinnamon
- cinnamon
- 3 tablespoons gelatin
- 1 cup cold water, divided
- 1 cup maple syrup
- salt
Instructions
- 1
Blend granulated sugar, maple sugar, cornstarch, and cinnamon until powdered.
- 2
Spread 1/4 cup of sugar mixture evenly onto a rimmed baking sheet. Reserve remaining mixture.
- 3
Sprinkle gelatin over 1/2 cup cold water in a small bowl.
- 4
Let gelatin bloom for about 5 minutes until softened and absorbed.
- 5
Combine maple syrup and remaining 1/2 cup water in a saucepan. Cook over medium heat, stirring continuously, until mixture reaches soft ball stage.
- 6
Stir pinch of cinnamon and pinch of salt into bloomed gelatin.
- 7
With stand mixer on low speed, slowly stream hot maple syrup mixture into gelatin. Beat on high until white and stiff peaks form, about 10 minutes.
- 8
Pour immediately onto prepared pan.
- 9
Smooth with spatula and sprinkle generously with reserved sugar mixture.
- 10
Let set at least 4 hours until firm.
- 11
Turn out onto cutting board and trim edges.
- 12
Cut into 1 1/2-inch squares.
- 13
Dust all sides generously with remaining sugar mixture. Serve.
Tips
Use a candy thermometer for accuracy reaching soft ball stage (235F). Undercooking yields dense marshmallows; overcooking makes them grainy.
Stream syrup slowly into gelatin while mixer runs to ensure even incorporation and prevent clumping or overheating.
Dust marshmallows immediately after cutting while edges are still slightly tacky so coating adheres evenly.
Good to Know
Airtight container at room temperature up to 2 weeks. Keep parchment between layers to prevent sticking.
Make 3-4 days ahead. Cut and dust with sugar mixture the day before serving for best texture.
Room temperature as candy or dessert. Serve with hot chocolate, coffee, or as part of a dessert board.
Common Mistakes
Do not add syrup too quickly to gelatin to avoid lumping or loss of volume during whipping.
Do not skip the setting time; inadequate setting results in sticky, shapeless marshmallows that cannot be cut cleanly.
Do not omit the coating sugar on the pan; marshmallows will stick and tear during removal.
Substitutions
FAQ
Can I make these without a stand mixer?
A hand mixer works but requires sustained beating for 10 minutes to reach stiff peaks. A whisk is impractical for this volume and density. Stand mixer is strongly recommended for proper aeration.
What if my syrup doesn't reach 235F or overshoots the temperature?
Under 235F yields soft, gummy marshmallows. Over 245F creates grainy, dry texture. If overshooting occurs, remove from heat immediately when approaching target. Use a reliable candy thermometer.
How long do finished marshmallows keep?
Properly stored in an airtight container with parchment layers, they last 2 weeks at room temperature. Humidity causes stickiness. Freezing extends life to 2 months but affects texture upon thawing.