Maple Cinnamon Marshmallows

Line your baking pan with parchment paper - this step is a must in my opinion. Using parchment paper will allow you to easily lift your marshmallows out of the pan once set.

The pan I used is linked below - dimensions 8.625in x 10.75in

Sift powder sugar, cornstarch, and .5 tsp of maple cinnamon together in a small bowl and dust it onto your lined pan. (There should be a bit left over of this mixture, cover it and set aside we’ll need this in a bit).

In a mixing bowl, add your gelatin and 1/2 c of cold water and mix on low for about a minute until combined, then set the mixture aside.

In a saucepan over medium-high heat combine the following ingredients - remaining 1/2 c cold water, corn syrup, cane sugar, and salt. Stir until your sugar has dissolved then bring the mixture to a boil for about ~10 minutes.

Turn your mixer back on low speed and carefully and slowly pour the hot liquid into your gelatin mixture. Gradually increase the mixer speed until it reaches high.

Whip the mixture for about 10-15 minutes (until it looks white, thick, and shiny like marshmallow fluff)

Add in your vanilla extract and maple cinnamon and whip for about another minute.

Spoon your marshmallow mixture into the lined pan and smooth out the top with a rubber spatula. Now here comes the hard part - ready? Let your marshmallow mixture sit overnight to set.

Once the marshmallows are completely firm, pull out your cutting board and dust with the powder sugar, cornstarch, and maple cinnamon mixture from step 2.

Using a sharp knife cut your marshmallows into squares and then enjoy! (I like to dust my knife with the mixture mentioned above as well to reduce sticking)