Now that I make my own, I realize they are the best ever! They taste just like a marshmallow, have the perfect texture, and roast amazingly!
Sugar Free Marshmallows
3 Tbsp. unflavored gelatin
2 tsp. vanilla extract
1 cup maple syrup
1/2 cup water
pinch of salt
1/4 tsp. cream of tarter (optional-it just improves the texture)
arrowroot or powdered sugar or cornstarch (for dusting)
Grease a 8x8 pan and dust it with arrowroot powder (or dusting option of choice).
In a bowl, mix the water, vanilla, and cream of tarter. Sprinkle the gelatin over the top and set aside.
In a small saucepan, heat the maple syrup and salt until it reaches 240 degrees on a candy thermometer. Stir frequently to prevent it from boiling over.
Once it's hit temp, pour the hot syrup into the gelatin mixture and beat on high for 8-10 minutes, or until stiff peaks form and the marshmallow batter will hold its shape.
Spread the marshmallow mixture in your pan, loosely cover and allow it to set for 3-4 hours.
Remove the set marshmallow block from the pan, and cut into squares (or whatever shape you want). You may need to sprinkle your cutting surface with arrowroot powder to prevent a sticky mess.
Store loosely covered. I usually leave mine on the counter, and they will last 5-7 days easily (if you don't eat them before then...). Otherwise, the freezer works great for long-term storage. I prefer my homemade marshmallows to dry out a bit, so I make sure to allow plenty of air circulation as I store them. Dry marshmallows also work the best if you plan to toast them over a campfire.