Saturday, March 5, 2011

Maple Brown Sugar Marshmallows

Marshmallows are a big treat around here since I no longer buy the ones you can find at the store. I have a pretty good corn syrup-free recipe that uses honey instead but I decided to play with the recipe a bit more and here's what I came up with.

Maple Brown Sugar Marshmallows

3 pkgs Gelatin
1 cup cold water- divided
1 cup brown sugar
1 cup maple syrup
pinch of salt
pinch of cream of tartar
powdered sugar for dusting

Place the gelatin and 1/2 cup of water in a large mixing bowl to soften. Spray a 9 x 13 baking dish and dust with powdered sugar.

In a saucepan combine remaining 1/2 cup of water, sugar, salt, cream of tartar and maple syrup. Stir over low heat until the sugar dissolves. Turn heat up to medium and allow to boil until the syrup reaches about 225 F.This takes between 10-15 min. Remove from heat and, with the mixer on, pour in a thin stream into the softened gelatin. Turn the mixer up as high as it will go without splattering, eventually increasing to high. Beat the mixture until thick and fluffy and the bowl is cool to the touch- about 10 minutes.

Pour the marshmallows into the prepared baking dish and allow to set for at least 3 hours, or over night. Cut into squares and dust with powdered sugar to coat the sticky sides. Keep in an airtight container up to 1 week.

1 comment:

  1. What purpose does the cream of tartar serve in this recipe? I have several corn-free marshmallow recipes, but I've never used cream of tartar in them. Thanks!