MAPLE MARSHMALLOWS

MAKES 16 MARSHMALLOWS

HANDS-ON TIME 20 MINUTES

TOTAL TIME 5 HOURS

1 tbsp powdered gelatin 1 cup maple syrup

1/2 cup icing sugar

1/2 cup cornstarch

Grease 8-inch square cake pan; line with parchment paper, leaving overhang on two opposite sides. Grease parchment paper and sides of pan.

In bowl of stand mixer, add 1/3 cup water. Sprinkle with gelatin; set aside.

Meanwhile, in deep saucepan, bring maple syrup to boil. Reduce heat to medium; simmer, stirring occasionally, until candy thermometer reads 235°F, 25 to 30 minutes. Remove from heat.

In bowl of stand mixer fitted with whisk attachment set on low speed, add maple syrup, a little at a time, into reserved gelatin mixture. Increase speed to high and whip mixture until fluffy and glossy stiff peaks form, about 10 minutes.

Immediately transfer to prepared cake pan, smoothing top with spatula. Let stand for at least 4 hours (up to overnight.)

In bowl, whisk together icing sugar and cornstarch. Cover work surface with thin layer of icing sugar mixture. Unmold marshmallow, top side down, onto work surface. Carefully remove parchment paper and sprinkle marshmallow with icing sugar mixture. Using sharp knife lightly coated with icing sugar mixture, cut marshmallow into 16 squares. Dip each marshmallow square into remaining icing sugar mixture to coat. (Make-ahead: Can be stored in airtight container at room temperature for up to 2 weeks.)

PER MARSHMALLOW about 85 cal, 0 g pro, 0 g total fat (0 g sat. fat), 21 g carb (0 g dietary fibre, 16 g sugar), 0 mg chol, 5 mg sodium, 0.1 mg iron.