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Maple Marshmallows

Cozy winter days just aren't complete unless you've got marshmallows. These are great for topping casseroles, like my Butternut Squash Casserole. Gooey yumminess!

Maple Marshmallows


  • 2 cups Evaporated Cane Juice Sugar

  • 1 Tbsp pure Maple Syrup

  • 2 Egg whites

  • 2 Tbsp gelatin (we use Great Lakes)

  • 1 1/4 cups Cold Water

  • Butter/Ghee or Oil to grease pan


Put sugar & maple syrup into pot with 3/4 c cold water & stir. Put on stove & heat over med to med high heat to around 240°F or “soft ball” consistency.

With 2 eggs, separate out the whites & beat in mixer until stiff. Set aside in different bowl for later. Rinse out mixer bowl to use again.

Check on sugar syrup – is it to temp yet?

Mix gelatin in a small bowl with 1/2 c cold water. Let sit & gel while taking care of sugar syrup on stove. When syrup is soft ball consistency, pour into mixer bowl & add softened gelatin. Mix on med high to high for about 3-5 minutes. It should look like marshmallow crème.

Add stiff egg whites & beat whole mixture for 5-7 minutes, should be less runny.

With a greased 9x13 glass pan, pour/scoop mixture into pan & spread evenly. Cover with plastic wrap & set in fridge to cool.

For best cutting results: Cut with a cold, wet butter knife & wipe off between cuts. Or dust a surface with preferred starch (arrowroot, tapioca, potato). Remove marshmallows from pan (kind of scoop and slide out). Dust knife well and cut into desired size.

This is a really yummy treat! The drawbacks we’ve found are that they don’t do well for toasting over fire & if not sealed in an airtight container will get moist.

Plop a couple of these marshmallows in hot cocoa and toast your toes by the fire!

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