Ingredients
1 cup (240ml) water, divided
3 tablespoons gelatin
Pinch of salt
1/2 cup (168g) honey
1/4 cup (80g) maple syrup
1 vanilla bean, seeds scraped
1 teaspoon pearl powder (optional)
Tapioca starch or arrowroot, for coating
Maple variation
1 cup maple syrup
Instructions
- Line a pan (8X8, 9X9 or 9×13) with parchment and lightly dust with sifted arrowroot powder.
- In a bowl of a stand mixer add 1/2 cup water and the gelatin- allow to bloom for at least 10 minutes.
- In a medium saucepan add 1/2 cup water, maple syrup and salt. Bring the mixture to a simmer and cook using a candy thermometer to monitor the temperature. Cook until the mixture reaches 240F, about 12-15 minutes.
- Turn the stand mixer on low to break up the gelatin and slowly and carefully pour the maple mixture on top. Gradually increase the speed to high and beat for 8-10 minutes until soft peaks form and mixture becomes super fluffy. In the last minute add the vanilla bean and pearl powder.
- Pour the marshmallows into the prepared pan working quickly smooth out the stop with an offset spatula. Allow to cool for a few minutes and then dust the top with more arrowroot powder. Allow to set for a minimum of 6 hours or overnight.