Homemade Maple Marshmallows

Maple Marshmallows are so easy to make at home! This version is made entirely with maple syrup, with no added sugar. A simple five-ingredient recipe everyone needs for their next camping trip!

A fluffy and pillowy textured maple marshmallow highlights the beautiful flavour of maple syrup! It makes the best snack, especially when slightly burned over a campfire, to squeeze into a s’more or add to your hot cacao or coffee. These maple marshmallows are slightly less sweet and contain no added refined sugars—simply maple syrup! Turn a simple snack into a gourmet one!

maple marshmallows

Maple Syrup

Depending on your country, maple syrup comes in different grades or colours: dark, amber and golden. Which is depending on the amount of glucose and fructose the sap contains. So, the first batches usually collected from the maple trees are clearer and lighter because they are lower in sugar; the more the spring advances, the darker the colour gets. For this recipe, you can use a darker shade that is usually less expensive and stronger-tasting. The darker the syrup, the more colour it will give the marshmallows—however, any type works, too.

maple marshmallow

The Cooking of the Syrup

Be extremely careful while boiling maple syrup; it’s super hot. It will take about 10 minutes to bring it to 120C° (240F°), and its texture will change slightly before it reaches the right temperature. For this recipe, a candy thermometer is highly recommended. Also, make sure the sides of the saucepan you’ll use are high enough because the syrup will rise while cooking, so always keep an eye on it. Once the right temperature is reached, slowly add the hot syrup to the gelatin mix on the side of the bowl while whisking slowly with the stand mixer.

Cleaning Up

After boiling the maple sugar, the saucepan and instrument will be super sticky. To clean it up, boil water and dip the instrument into it.

maple marshmallows

Whisking Part

Once it’s in the stand mixer, or you could also use an electric whisk, wait until the mix puffs up about twice its original size and gets whiter and fluffier. You want to stop when it looks like whipped cream and sticks properly to a spoon. However, not too much, either, because it will harden right into your bowl. So when you see it changing colour and consistency, it’s about the right time to transfer it.

maple marshmallows

Final Step

You’ll need to be fast to transfer the marshmallow mix to the recipient! Make sure the recipient and spatula are ready to go and pour it all in to make it as flat as possible. Although it’s still nice to have a few irregularities on its surface, I covered my marshmallow mixture with this crunchy maple sugar I’ve had in the pantry to give it a crunchy texture on one side, but this is optional.

I also like cutting the uneven edges off and keeping nice big cubes. I add more powdered sugar or starch to keep them from sticking.

maple marshmallows


You can leave the maple marshmallows to dry at room temperature with a towel on top for a day before adding them to an airtight container. They will keep well for up to 3 weeks in an airtight container at room temperature or a bit longer in the fridge. You can also easily freeze them for later use.

Other Fun Snacks

maple marshmallows

Maple Marshmallows

Maple Marshmallows is a straighforward recipe, easy to follow, highlighting the beautiful flavour of maple syrup. No other sugar is used; nothing beats a great homemade marshmallow for a camping trip.
5 from 11 votes
Prep Time: 12 minutes
Cook Time: 8 minutes
resting time: 2 hours
Total Time: 2 hours 20 minutes
Course: Dessert, Snack
Cuisine: World
Keyword: camping, candy, easy, Homemade Rock Candy, maple, maple syrup, marshmallow, no refined sugar, snack
Servings: 40 marshmallows
Calories: 48kcal
Author: Marie Breton


  • square recipient of 20cm x 20cm (9in x 9in) deep enough
  • candy thermometer
  • stand mixer


  • 250 ml cold water
  • 500 ml maple syrup
  • tbsp powdered gelatine Equi. 3 packs of 7g
  • 1 tbsp corn starch or powdered sugar or a mix of both
  • 1 tsp maple sugar optional
  • ½ tsp salt


  • Cover the square recipient with parchment paper, sprinkle cornstarch or powdered sugar (or a mix of both) at the bottom.
  • In a saucepan, bring the maple syrup to a boil. Using a candy thermometer, bring it up to 120C° (240F°), which takes 8 to 10 minutes.
  • Add the cold water and gelatine directly to the stand mixer bowl. Mix gently and let it soak for a few minutes.
  • Once the maple syrup is ready, carefully and slowly pour it in the mixer over the gelatine, starting at a slow speed. Once all is incorporated, bring it to medium-high speed until it puffs up and whitens. Keep an eye on it; you want it to get firm enough to stick to the whisk and feel fluffy and slim, not liquid. It takes about 6-8 minutes.
  • Add immediately to the preparation into the parchment-covered recipient using a spatula and sprinkle with the optional maple sugar.
  • Let it set in the fridge for an hour before cutting it into cubes with a lightly oiled knife.



To prevent them from sticking together, add more powdered sugar or cornstarch and dry them at room temperature for a day before adding them to an airtight recipe to conserve them. 
It can be kept in the fridge or frozen, especially if it is too warm.
Use in: coffee, cacao drinks, smores, dessert decoration, snacks, etc.


Calories: 48kcal | Carbohydrates: 12g | Protein: 0.4g | Fat: 0.001g | Sodium: 32mg | Potassium: 39mg | Fiber: 0.002g | Sugar: 10g | Calcium: 19mg | Iron: 0.03mg
Nutrition Facts
Maple Marshmallows
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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5 from 11 votes

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