Maple Syrup (Grape?) Marshmallows 🍇

These grape marshmallows (sweetened solely with maple syrup!) are super easy to whip up and lend a delightful fruity note to your favorite summer desserts.

📝 Ingredients

• 1/2 cup grape juice (or fruit juice of choice*)
• 1 tablespoon purple sweet potato powder (for hue (recommended if using an all natural juice))
• 1 1/2 tablespoons gelatin (preferably grass-fed)
• 1 cup maple syrup
• pinch kosher salt
• dark chocolate ((salted for the win imho!))
• (almond flour!) graham crackers

👨‍🍳 Instructions

1. 1Top tip: make sure to have all your ingredients handy, measured out, and make sure you won’t be disturbed for 15 minutes. Seriously! They’re easy and quick, but you need to work through the steps continuously and quickly.
2. 2Line a 8x8-inch pan with parchment paper and set aside. If using a stand mixer, fit it with the whisk attachment; otherwise have your hand mixer handy and ready to go.
3. 3Add gelatin and grape juice to your mixer bowl, mix thoroughly with a fork, and allow to bloom for 10 minutes while you heat up the maple syrup.
4. 4Add maple syrup to a saucepan and bring to a boil over medium heat until it reaches soft ball stage. If you've got a thermometer, temperature reaches about 210ºF/100ºC. But don't worry if you don't have one; just be sure to keep it on a rolling boil for about 2 minutes to ensure maximum temperature is reached (in my experience maple syrup doesn't heat up past a certain point).
5. 5Turn your mixer on low to break up the gelatin, and quickly pour in your hot syrup to avoid losing heat. Increase your speed to high, and whisk non-stop for about 10-13 minutes (depends on your room temp). Sprinkle in the pinch of salt at about minute 8. When ready, the mixture will be stiff and hold it's shape well, and if you're using a glass bowl it will feel only lightly warm to touch.
6. 6Turn mixer off and quickly pour the marshmallow batter onto your prepared dish. Don't worry too much about what's left behind in the whisk etc, or your marshmallows will likely set in the bowl itself!
7. 7Allow marshmallows to dry, uncovered and at room temperature, for 6 hours though preferably overnight. Gently remove from pan and cut with a greased knife. In my experience maple marshmallows don't need dusting as they're not overly sticky, and a touch of coconut oil does wonders if need be.
8. 8Store in a cool, dry place for a couple weeks (imho they reach peak charring texture at around week one as they've had the change to dry out for a bit and are less likely to melt away)(but if you're making rice krispie treats you want them ultra fresh!).