If you’ve ever craved that perfectly fluffy, melt-in-your-mouth marshmallow but wanted to avoid all the weird additives, I’ve got just the thing! This Homemade Maple Marshmallows Recipe swaps out corn syrup for pure maple syrup, making it a wholesome treat you can feel good about.

There is a stack of four thick white marshmallow squares with a toasted golden-brown top piece that looks slightly caramelized and textured. Around the stack, there are more white marshmallow squares dusted lightly with powdered sugar. The marshmallows have a soft and slightly spongy texture with small air bubbles visible. The scene is set on a white marbled surface sprinkled with powdered sugar. In the background, there are red berries and green pine needles, adding a festive touch. A beige cloth and dark pinecones are also slightly visible, enhancing the cozy atmosphere. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Homemade Maple Marshmallows Recipe
Top Tip
How to Serve Homemade Maple Marshmallows Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Homemade Maple Marshmallows Recipe

Why You'll Love This Recipe

I’ve made marshmallows from scratch a few times now, and honestly, there’s something so satisfying about whipping up these fluffy clouds at home—especially knowing exactly what’s inside. Plus, the subtle maple flavor from real syrup adds a warm, cozy touch that’s hard to find in store-bought versions.

No Corn Syrup: Uses natural maple syrup for sweetness and flavor, skipping artificial ingredients.
Pure Ingredients: Gelatin and collagen create the perfect texture with clean-label goodness.
Simple Prep: No cooking complicated sugar syrups—this is an easy, no-cook method that anyone can try.
Perfect for Gifting: These marshmallows make a thoughtful homemade gift or a festive treat for winter gatherings.

Ingredients & Why They Work

Before diving in, a quick heads-up: these ingredients are pretty straightforward, but quality matters. I always reach for grass-fed gelatin and pure maple syrup when available to keep these marshmallows wholesome and delicious.

Flat lay of a small bowl of golden maple syrup, a few sprigs of vanilla bean with visible seeds on a white ceramic dish, a small mound of fine white powdered sugar mixed with pale beige tapioca flour on a white ceramic bowl, a small white bowl with translucent off-white gelatin powder, a small white bowl with light beige collagen powder, and a small white bowl of clear water droplets, all arranged in perfect symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Water: Divided to help bloom the gelatin and gently heat the maple syrup mixture.
Gelatin Powder: The star that gives marshmallows their classic bounce and fluff.
Collagen Powder: Optional but adds an extra boost of protein and firmness.
Pure Maple Syrup: Natural sweetener with a rich, warm flavor that replaces corn syrup.
Vanilla Bean Paste: Adds aromatic vanilla notes and flecks that elevate the marshmallow flavor.
Tapioca Flour: Combined with powdered sugar, it keeps the marshmallows from sticking.
Powdered Sugar: Lightly coats the marshmallows for that classic texture and sweetness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Homemade Maple Marshmallows Recipe is how easy it is to tailor it to your tastes or dietary needs. Whether you want to amp up the maple flavor or add a bit of texture, you can make these marshmallows truly your own!

Vegan Variation: While this recipe uses gelatin and collagen, you can experiment with agar-agar as a plant-based substitute, though the texture may differ slightly from traditional marshmallows.
Flavor Twists: Try stirring in a pinch of cinnamon or cardamom for a warming spice note, or sprinkle in finely chopped nuts for a delightful crunch. I once added a hint of espresso powder for a subtle mocha flavor—delicious!
Shape and Size: Instead of the classic square cubes, try using cookie cutters to make fun shapes for holidays or special occasions.
Extra Fluffiness: For an even lighter texture, you can whip the mixture a little longer—but be careful not to overdo it or the marshmallows might get grainy.

Step-by-Step: How I Make Homemade Maple Marshmallows Recipe

A close-up image shows thick light beige batter with small brown specks being poured into a square baking pan dusted with white powder. The batter creates soft swirls as it settles in the pan. The pan is placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Mix the Sweet and Powdered Coating

Start by combining the powdered sugar and tapioca flour in a bowl. This mixture is essential—not just for dusting your marshmallows to keep them from sticking, but also for giving that classic marshmallow texture. Set it aside; we’ll use it a few times throughout the process.

Step 2: Prepare Your Baking Dish

Line an 8x8 baking dish with parchment paper, and generously dust the bottom and sides with the powdered sugar and tapioca mixture. This extra step ensures your marshmallows release cleanly and keep their perfect shape once set.

Step 3: Bloom the Gelatin

Pour ½ cup of water into a large bowl. Evenly sprinkle the gelatin powder over the surface and let it sit for a few minutes. This “blooming” process is key—it hydrates the gelatin so it dissolves smoothly later. You’ll notice it thickening into a soft paste—that’s exactly what you want!

Step 4: Gently Heat the Maple Syrup Mixture

In a small saucepan, combine the remaining ½ cup of water with ½ cup pure maple syrup. Warm this on low heat, carefully bringing it to a gentle simmer over about 5 minutes. Be patient—you want it hot, but absolutely avoid boiling, which could alter the texture and flavor.

Step 5: Whisk Gelatin and Collagen Together

Using a stand mixer, whisk the bloomed gelatin along with the optional collagen powder on low speed for about one minute. This forms a thick, elastic paste that's the base for your marshamallow fluff.

Step 6: Combine and Whip to Fluffy Perfection

Slowly pour your warm maple syrup mixture into the gelatin paste while the mixer runs at low speed. Add in the luscious vanilla bean paste for that sweet, aromatic boost. Then, crank the mixer up to high and whip for 6 to 7 minutes. The mixture will thicken and transform into a glossy, cloud-like marshmallow cream. Here’s a pro tip: stop whipping just as it thickens—overmixing can cause a grainy texture you want to avoid.

Step 7: Pour and Chill

Quickly pour your fluffy marshmallow mixture into the prepared baking dish, spreading it evenly with a spatula. Immediately dust the top with more of your powdered sugar and tapioca flour mixture to lock in texture and keep it from sticking. Then, pop it into the fridge for at least 4 hours—or overnight if you can wait—to let it set beautifully.

Step 8: Cut and Enjoy Your Homemade Treats

Once chilled and firm, dust the surface with a little more of the powdered sugar coating, then carefully cut into 12 equal cubes. These marshmallows are now ready to delight—perfect for toasting over a fire, melting into your coffee, or simply enjoying by the handful!

Top Tip

These tips will help you achieve the perfect texture and flavor for your Homemade Maple Marshmallows Recipe, ensuring they turn out fluffy, delicious, and easy to handle every time.

Gentle Heating: When warming the maple syrup and water, keep the heat low and avoid boiling. This preserves the natural sweetness and prevents crystallization, leading to a smooth marshmallow base.
Timing is Everything: Pour the fluffy marshmallow mixture into your prepared dish quickly after whipping. Waiting too long can cause it to set unevenly or become difficult to spread.
Whipping Watch: Beat the gelatin and syrup mixture just until thick and fluffy—about 6-7 minutes. Over-whipping can cause graininess, so trust your mixer and keep an eye on texture.
Coating Care: Don’t skip dusting your baking dish and marshmallow surface generously with the powdered sugar and tapioca flour mix. It’s key to prevent sticking and gives that classic marshmallow feel.

How to Serve Homemade Maple Marshmallows Recipe

A clear glass cup with a handle holds a drink with two visible layers: the bottom layer is a darker brown, and the top layer is lighter and frothy. On top of the drink, there is a toasted square piece that is golden with dark burnt spots. The cup sits on a round cork coaster, placed on a white marbled surface. Behind the cup, there are brown pinecones and green pine branches mixed with red berries, creating a festive and cozy background. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Elevate your marshmallows by adding a light dusting of cinnamon or cocoa powder for a twist. Rolled lightly in crushed toasted nuts or coconut flakes can add delightful texture and a hint of extra flavor that's perfect for festive occasions.

Side Dishes

Serve your Homemade Maple Marshmallows alongside warm hot chocolate or a creamy latte to complement their sweet, maple-infused flavor. They’re also fantastic melted atop brownies, fudge, or roasted sweet potatoes for a cozy treat.

Make Ahead and Storage

Storing Leftovers

Store your marshmallows in an airtight container at room temperature. They will keep their softness and flavor for up to 1 week—perfect for enjoying over several days or sharing as sweet gifts.

Freezing

If you want to keep your Homemade Maple Marshmallows Recipe longer, you can freeze them. Wrap each marshmallow cube individually in parchment paper, then place them in a freezer-safe airtight container. They’ll keep well for up to 2 months. Thaw at room temperature before serving.

Reheating

For toasting, simply skewer and hold over a low flame or grill until golden and melty. If warming for a dessert topping, gentle microwave bursts of 5-10 seconds work well—watch closely so they don’t melt completely.

Frequently Asked Questions:

Can I make these marshmallows vegan?

Since gelatin is animal-derived, this homemade marshmallow recipe is not vegan. However, you could experiment with agar-agar or other plant-based gelling agents, but texture and results will differ.

Why is tapioca flour used in the coating?

Tapioca flour combined with powdered sugar prevents the marshmallows from sticking, providing that classic fluffy, non-sticky exterior. It is also gluten free, making it ideal for this recipe.

Can I use honey instead of maple syrup?

You can substitute honey, but it will alter the flavor profile and sweetness of the marshmallows. Maple syrup adds a unique natural sweetness and depth that complements the vanilla bean beautifully.

How do I prevent my marshmallows from becoming grainy?

Avoid over-whipping the mixture after adding the warm syrup. Once it reaches a fluffy, thick consistency, stop mixing to maintain smooth texture.

Final Thoughts

Making your own Homemade Maple Marshmallows Recipe is such a rewarding experience. You get to enjoy a soft, naturally sweet treat without any corn syrup or artificial ingredients. Whether toasted by the fire or nestled atop your favorite drink or dessert, these marshmallows offer a warm, cozy touch that’s perfect for sharing with family and friends. I hope this recipe brings a little extra sweetness and joy to your kitchen!