copyright the Bettina Network, inc. 2009
name ‘Marshmaples” under copyright to Marceline Donaldson 2009
Once you’ve tried these you will never be able to go back to buying a marshmallow in any store.
They are unbelievable. You try to eat them, but they melt in your mouth before you can even begin to chew. They improve hot chocolate – with a heavenly taste – or – make a batch in a glass dish and pick up the entire slab of ‘marshmaples’ placing them on top of Japanese White Sweet Potatoes, which have been mashed with a stick of butter and a pinch of salt, and then put the entire dish in the oven for about three or four minutes. You will never again be able to eat Sweet Potatoes full of sugar topped with Marshmallows full of corn syrup and only God knows what else!
One cup organic highest grade Maple Syrup
One cup water
One cup raw organic turbinado cane sugar
2 packets gelatin
One/half cup water
pinch of salt
French Vanilla powdered flavoring
Put the Maple syrup, one cup water, sugar, salt in a glass Corning pot and let it come to a low boil, cooking until a candy thermometer reaches 240 degrees F. Do not stir this, simply put the above ingredients in the glass pot and bring it to a nice boil.
While waiting for your pot to reach 240 degrees, put the gelatin and one/half cup water in the mixing bowl of a stand mixer and let it sit. We prefer the Cuisinart 1,000 watt mixer.
When the sugar and syrup mixture has reached 240 degrees, take the pot to the mixer and turn the mixer to low. Pour the sugar/syrup mix very slowly into the mixer bowl taking lots of care because this mixture is HOT.
Once you have poured all of the syrup/sugar mix into the mixer bowl, cover your mixer with a dish cloth so you don’t ruin your kitchen. This will be liquid and it will jump out of the bowl all over everything.
The Cuisinart mixer has a wonderful plastic cover for the mixer bowl, but it has a small opening into which you can pour additional ingredients. That small opening is enough to allow the ‘marshmaples’ to fly all over the place so PLEASE don’t try this without covering your stand mixer. Those stand mixers which don’t have a cover for the top of their bowls could be a recipe for a day spent cleaning the kitchen.
Turn the mixer to high and let it RUNNNN!!!!!!!!!!!!!
It will take a good 10 to 15 minutes for the mixture to fluff up and turn white. When it does, add the vanilla and let it beat a few more minutes. Before you send emails asking the obvious question – no I don’t know why this brown maple syrup, raw very lightly processed sugar (which is also brown), turns white through this process, but it does!!
With organic butter, grease an oblong glass baking dish. Put this mixture into the dish using a spatula or very large spoon, since it will be too viscous to pour.
If you like ‘marshmaples’ about one and one/half inches high you will need two of these baking dishes. If you like them to the top of the baking dish, really big, then use only one.
Cover the baking dish with another oblong glass baking dish and set this aside until your ‘marshmaples’ gel – about 4 to 6 hours. If you want the traditional square shapes of marshmallows you can cut these either with a sharp knife or scissors into squares.
If you want something fancier, use a pastry bag with a large tip and squeeze them out onto a buttered steel baking sheet (yes, with organic butter), in whichever shapes you fancy. Again, let these sit for a few hours for the gelatin to take hold – if you can keep everyone away from them.
They are delicious now or later.
You can make special shapes for your hot chocolate; you can push out all kinds of stars, circles, puffs, etc. for whatever you choose. If you like shiny ‘marshmaples’ leave them alone. If you like matte finish ones pour a little organic powdered sugar in a dish and put the marshmaples’ in the powdered sugar to coat them. Careful with this step because you could be making them too sweet. You might experiment with using less sugar in the sugar/syrup mix if you want them to have a matt finish. Serving them on a cake platter, sprinkling powdered sugar inbetween and on top makes a lovely picture and you can get some of the same affect without using a lot of extra sugar.
The taste makes you want to slap whoever makes and sells those store bought marshmallows because look what you’ve been missing.
Please let us know what you think once you’ve made a batch.
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