Maple marshmallow fluff

Step by Step

Step 1

Add ¼ cup of water and the gelatin to the bowl of a stand mixer fitted with the whisk attachment. Set aside for 5 minutes for the gelatin to bloom and stiffen.

Step 2

In a large stock pot, add the remaining ½ cup of water and the maple syrup. Make sure that there are sides on your pot, because the mixture will bubble up and turn caramel colored. Bring the mixture to a boil and heat to 240℉. There is no need to whisk. If you don’t have a candy thermometer, you can use a digital meat thermometer.

Step 3

Once the syrup mixture has reached 240℉ remove from the heat and immediately transfer to the bowl of the stand mixer. Then add the vanilla extract.

Step 4

Turn the mixer on high and whip the mixture for 5-10 minutes (ours took about 6). You know it’s done when it turns lighter in color and soft peaks have formed. It should look very similar to store-bought marshmallow fluff.

Step 5

Serve the fluff with all of your favorite fixings.

Step 6

Store leftovers in an airtight container in the refrigerator.

Tips and Warnings

Place a tea towel over the top of the stand mixer so there isn’t any splatter.
240℉ isn’t an exact number, however significant changes in above or below this temperature may change the consistency of the fluff.
To refresh refrigerated fluff, bring to room temperature for 10-15 minutes and briefly whip using a hand mixer.