Maple Marshmallows

56 grams (¼ cup) water

15 grams (2 tablespoons) powdered gelatin (about 2 envelopes)

¼ teaspoon salt

Cornstarch or arrowroot

Pan spray or butter for pan

340 grams (2 cups) Grade B maple syrup

Combine the gelatin with the water and salt in the bowl of a stand mixer. Fit the mixer with the whisk attachment.

Grease an 8-inch square pan and then dust generously and evenly with sifted cornstarch or arrowroot.

In a large, heavy saucepan (at least 3½ quarts) heat the maple syrup to 240° over medium heat. Be careful: As the syrup heats it can boil up and over the top of your pan if it’s not large enough. Remove from heat.

Turn on mixer to medium-low and slowly and carefully pour the hot maple syrup into the gelatin. Increase mixer speed to medium-high. Whip until light and marshmallow-y. Scrape into prepared pan (an oiled scraper or hands make this easier. Let sit overnight until firm. Unmold from pan and cut into squares.