You’ll need a candy thermometer to make this recipe
- 1 cup water, divided
- 3 tablespoons gelatin
- 1/4 teaspoon salt
- 1 cup maple syrup
- 2 tablespoons honey
- 3 teaspoons cinnamon, divided (optional)
- 2 tablespoons arrowroot powder
- Line an 8×8 baking dish with parchment paper, leaving a bit of overhand so you can easily pull out the marshmallows once they’re done. Sprinkle with enough of the arrowroot to dust the bottom.
- In the bowl of your stand mixer (or large bowl if you’re using hand beaters), pour in 1/2 cup of water and sprinkle it with the gelatin. Set aside
- In a medium sauce pan, heat the remaining water, salt, maple syrup, and honey until it reaches 235ºF
- Using the whisk attachment, start to slowly beat the gelatin mixture. Slowly pour in the hot maple mixture down the side of the bowl. Once the gelatin is all dissolved, turn the mixer to high. Beat the mixture until it’s about tripled in size and white, about 5 minutes. Once that happens, mix in one teaspoon of the cinnamon, if using.
- Pour the marshmallow mixture into the prepared pan, smooth out with a spatula, and allow to rest at room temperature for at least two hours.
- Once the marshmallows are set, pull out the parchment and cut into 1 inch squares.
- In a large bowl, combine the remaining arrowroot and remaining 2 teaspoons of cinnamon. Toss the marshmallows to coat. Shake off any excess using a fine mesh strainer.