Vanilla and Maple Marshmallows  

Method

Step 1
Grease a 10” x 10” square baking dish with olive oil and line with baking paper. Spray or grease the baking paper with oil, as well, and set aside. Measure out all ingredients and have them ready prior to preparing the marshmallows.

Step 2
Combine gelatin and 6.25 oz cold water in a small bowl and let sit for 5 minutes. Place in microwave and heat for 45 seconds or until the gelatin has dissolved and the liquid is clear. Set aside and reheat if the mixture sets before being added to the egg mixture.  

Step 3
In a small, heavy-bottomed saucepan, combine 2 ¼ cups of the powdered sugar, glucose syrup or honey and the water. Stir over low heat until the sugar has dissolved. Increase the heat and bring to a simmer without stirring. When the syrup reaches 240°F, place the egg whites in a stand mixer and mix on medium until frothy, then increase to high. Slowly add the remaining powdered sugar and mix until thick and glossy. Check sugar syrup again and simmer until reaching 250°F . 

Step 4
Once the syrup has reached the correct temperature, turn the heat off and allow the bubbles to stop. Then increase the mixer to medium-high and slowly pour the gelatin mixture down the inside of the bowl in a thin, continuous stream. Then add the sugar syrup in the same way. Turn up to high, then add the vanilla bean paste, salt and maple syrup and mix for 10-12 minutes until the outside of the bowl has returned to room temperature .

Step 5
Transfer the mixture to the prepared baking dish, level out the top with a rubber spatula and then set aside for 3-4 hours until set. Once set, cut into squares and roll sides lightly in maple sugar or coconut sugar to serve.

TIP 
Maple sugar can be found in specialty grocery stores. Coconut sugar, found in the sugar section of supermarkets, is a great alternative that will give a nuttier flavor.