Maple Vanilla Marshmallows With Spiced Maple Milk

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A paid collaboration with Maple from Canada - Australia

A warm hug in a mug

If ever there was a an edible warm hug, this would be it. A warm fluffy sweet and spiced winter treat that oozes comfort and indulgence. A generous mug full of soft home made and maple swirled marshmallow spiked with vanilla and sea salt oozing into warm milk seeped with more maple, cinnamon, cardamon and nutmeg. So good on a cold winters day, wrapped in a jumper and curled on a favourite chair. Feeling comforted ?

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I was thrilled for the opportunity to collaborate with Maple from Canada Australia to create this recipe. It’s no lie that I love the real Canadian Maple syrup, and keep a steady supply in my fridge at all times - I mean the stuff is delicious, completely versatile and always feels a little special.

What makes it even more perfect is that it is as good straight up as it is incorporated in so many dishes. I am all for natural products and love that this maple syrup is completely pure, harvested tree sap with nothing added plus it has admirable environmental credentials.

Enjoy the recipe x

Amber and Dark Maple syrup

Maple Swirled Vanilla Marshmallows

Ingredients

  • 260ml water (half for the syrup half for the gelatine)

  • 25g powdered gelatine

  • 400g raw caster sugar

  • 120g  pure Canadian maple syrup - amber grade

  • 2 teaspoons vanilla bean paste

  • sea salt flakes

  • 100ml dark grade maple syrup for swirling


  • cornflour for dusting

  • unflavoured coconut oil for greasing

Spiced Maple Milk

Ingredients

  • 500ml milk

  • 5 crushed cardamon pods

  • 1 cinnamon stick

  • 1 teaspoon vanilla bean paste

  • 1/4 teaspoon nutmeg - grated

  • 1 teaspoon maple sugar (or to taste)

  • 1 teaspoon unsalted butter

    extra grated nutmeg and maple syrup to top

    cinnamons sticks for garnish

Method

For the Maple Swirled Vanilla Marshmallow:

  1. Bloom the gelatine by sprinkling it over half of the cold water in an approximately one litre heat proof bowl and set aside.

  2. In a saucepan, bring the remaining water, sugar and maple syrup to a gentle boil.

  3. Reduce heat and simmer until the mixture measures 120 degrees celsius on a sugar thermometer.

  4. Sit to cool for 4 minutes, then whisk it into the gelatine mixture to dissolve.

  5. Transfer to a mixer with whisk attachment and whisk on high until thick and fluffy, and able to hold its shape. (this takes around 8 minutes) . Make sure the bowl is heat proof.

  6. Beat in the vanilla bean paste and salt flakes until combined.

  7. Grease a 20cm square deep cake tin with coconut oil.

  8. Empty in the marshmallow mixture and quickly swirl in the additional dark maple syrup.

  9. Allow to set at room temperature for at least 2 hours. They will cut even better left overnight.

  10. Cut into 3cm cubes using sharp, greased knife, and dust with a little cornflour to stop the marshmallows sticking together.

  11. Store the marshmallows in an airtight container at room temperature.

For the spiced milk:

  1. Bring the milk, spices, vanilla and maple sugar to a gentle boil in a saucepan. Turn down the heat to the lowest setting and allow the mixture to infuse for 5 minutes, stirring from time to time.

  2. Whisk in the butter.

  3. Strain the hot milk into a large mug and top with maple vanilla marshmallows, a sprinkle of nutmeg and extra syrup.

  4. decorate with a cinnamon stick