Author Notes: These light and fluffy marshmallows are like nothing you've ever tasted! —Primal Palate
cup Tapioca Starch, sifted
tablespoon Powdered sugar, sifted
tablespoons Beef Gelatin
cup Watered (half a cup at room temperature, half cold)
cup Grade B Maple Syrup
cup Maple Sugar
teaspoons Pure Vanilla Extract
- Dust an 8x8 inch no-bake collapsible pan with the tapioca and powdered sugar, so that the marshmallow does not stick to the pan.
- Pour the gelatin into the bottom of the bowl of a standing kitchen mixer.
- In a medium sized sauce pan, add the half cup of room temperature water, the maple syrup, and the maple sugar. Stir to combine, and place a candy thermometer into the pot. Heat over medium to medium-high heat.
- Allow the sugar to cook until the temperature reaches around 240 degrees, being careful that the sugar does not bubble over the sides of the pot.
- While the sugar is cooking, pour the half cup of cold water into the kitchen mixer to bloom the gelatin.
- Once the sugar has come to temperature, carefully pour the hot sugar into the kitchen mixer, over the gelatin.
- Attach the bowl to the mixer, as well as the whisk attachment, and start whipping the sugar and gelatin over medium speed.
- After about 30 seconds, turn the mixer up to full speed, to whip the marshmallow.
- Once the marshmallow starts to turn lighter in color, and thicken slightly, turn the speed back down to medium to add the vanilla extract.
- Turn the mixer back up to full speed, and continue to whip until small peaks form. This can take anywhere from 3 to 6 minutes depending on the type of kitchen mixer you are using.
- Once the marshmallow is white in color, thick, and fluffy, with the small peaks, you can now transfer the marshmallow to the pan to set.
- Carefully pour the marshmallow into the pan, smoothing out the top, and allow to set for 2 hours.
- Dust the top of the marshmallows with the tapioca and sugar mixture, and release the sides of the collapsible pan to slice your marshmallows.