Apple Cider Maple Syrup Marshmallows

You can make homemade marshmallows! By yourself! In your own kitchen! And they taste like fall!

This recipe came about when I had purchased a fair amount of apple cider from my favorite orchard. And then I got some in my CSA. And then I had some at a baby shower. And then someone sent me home with another gallon or so from another party. I had a lot of cider on my hands and saw Buttermilk By Sam's recipe for Apple Cider Marshmallows, and thought it would be fun to put it to use in a brand new way!

Other than cider you basically just need gelatin, a mixer with good stamina, a thermometer, and a copious amount of sugar.

This is very close to Buttermilk By Sam's recipe. I made a few changes, using maple syrup in place of honey because that's what I had on hand. And then leaving out the vanilla, mainly because I think it is overused, and forgetting to add the butter. Then folding in some apple cider syrup because I had some handy, I mean, why not at that point?

Apple Cider Maple Syrup Marshmallows

4 tablespoons gelatin (I used grass fed beef)

2/3 cup apple cider

2/3 cup apple cider

1 lb sugar

1 tsp molasses

6 oz maple syrup

1/2 tsp sea salt

2 cups apple cider

Powdered sugar for coating the marshmallows.

Thoroughly grease a glass pie pan or 8 by 8 square pan. Sprinkle the pan with powdered sugar.

Mix together 2/3 cup apple cider with the gelatin to dissolve.

Place the 2 cups of apple cider on high heat and bring to a boil. Lower the heat and simmer this until it's cooked down to about 1/2 cup of apple cider syrup.

Combine the other 2/3 cup apple cider with the sugar, molasses, maple syrup, and salt in a large pot. You'll want to gently stir this to combine somewhat, but be careful not to splash sugar onto the side of the pot. If you do this accidentally take a pastry brush dipped in water and brush the sugar away. You'll want to boil this mixture over medium heat, without stirring, until it reaches 250°F. It will be bubbly and smell like caramel. Remove it from the heat and let it cool until it reaches 212°F.

While that's cooling take some of your hot cider syrup and mix it into the gelatin. This is to warm it up a bit and let it be pourable. Simply whisk them together until you can pour the mixture. It shouldn't take more than 1/4 cup of the apple cider syrup.

Carefully pour your 212° caramel into a mixing bowl, and add the gelatin. Using the whisk attachment whisk on medium high for 10-15 minutes. The mixture will lighten considerably and start to pull away from the sides. When it is ready to place into your prepped baking dish it will have the texture of thick marshmallow fluff. It will be plenty pliable but not particularly cooperative. When it reaches this stage fold in what's left of your apple cider syrup. It doesn't need to be completely incorporated - streaks are great. Spread into your pan and let it rest 4 or more hours at room temperature.

When you're ready to cut them, sprinkle a generous amount of powdered sugar over the top (a hint of cinnamon is great too). Grease the knife you will be using to cut with! You can slice them in the pan, or take the whole thing out and slice it that way. I would recommend doing that on parchment paper. Sprinkle more powdered sugar on the cut sides so that the marshmallows don't stick together.