Maple Marshmallow Fluff

I love using maple in baking in place of processed sugar, so I figured I’d try with my marshmallow. The result is fantastic, perfect marshmallow consistency but with a maple tang and depth of flavor. It pairs beautifully on fall desserts, like pumpkin cupcakes, on an ice cream sundae, or in a “grown up” sandwich smeared with almond butter. Or go ahead and try to stop yourself from sneaking spoonfuls straight from the jar.

Yield: about 4-6 cups

What You Need:

¾ cup maple sugar/maple crystals

¾ cup maple syrup

⅓ cup water

1 teaspoon lemon juice

3 egg whites, room temperature

¾ teaspoon cream of tartar

Pinch of salt

What You Do:

In a medium saucepan, combine maple sugar, maple syrup, water and lemon juice. Stir to combine. Insert a candy thermometer.
In a stand mixer, combine egg whites, cream of tartar and a pinch of salt.
Heat maple mixture over medium heat. Do not stir. Heat just until large bubbles start to form. Continue to heat the syrup, paying close attention to the temperature and while you start beating the egg whites.
When maple syrup hits 225 degrees F, start the mixer. Beat the egg whites, cream of tartar and salt on low speed for about 1 minute, then increase speed to medium high and beat until soft peaks form, about 3-4 minutes.
At this point the syrup should reach 240 degrees F (without a thermometer, just ensure the syrup has been bubbling consistently for 3-4 minutes). Immediately stream the boiling syrup in a slow steady stream into the egg whites while the mixer is running.
Whip until syrup is fully incorporated. It might deflate a little but it will puff up again with continued whipping. Continue to whip until the marshmallow has quadrupled in volume and is very fluffy, about 8 minutes. Use immediately or store in an airtight container in the fridge.