Maple Marshmallows

Instructions

1. 1

   In a small bowl, sprinkle the gelatin over 50ml of water and let it sit for 5 minutes to soften.

2. 2

   In a medium saucepan, combine the sugar, tapioca starch, and salt. Place the saucepan over medium heat and stir until the sugar has dissolved.

   Tip: Use a candy thermometer to monitor the temperature.

3. 3

   Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 10 minutes, or until the mixture reaches 240°F (115°C).

4. 4

   Remove the saucepan from the heat and carefully add the softened gelatin, stirring until it has dissolved.

   Tip: Be cautious, as the mixture will bubble up vigorously.

5. 5

   Add the pure maple syrup and vanilla extract to the saucepan, stirring until well combined.

   Tip: This is the point where the magic happens!.

6. 6

   Pour the mixture into a stand mixer or a large mixing bowl, and beat on high speed for 10 minutes, or until the mixture has doubled in volume and is stiff and fluffy.

   Tip: You can also add a few drops of food coloring to tint the marshmallows if desired.

7. 7

   Pour the marshmallow mixture onto a parchment-lined surface and let it set at room temperature for at least 4 hours, or until it has reached the desired firmness.

   Tip: If you're in a hurry, you can speed up the process by placing the surface in the refrigerator for about 30 minutes.