When I was little and it was spring we would tap the trees on the farm and make syrup.
We would be up at the sugar shack for hours tending the sap while it boiled down and down.
My aunt would take some of the new syrup down to my Gran and she would boil it to the soft candy stage on the woodstove, we’d grab a big bin of fresh snow and have maple taffy.
LOVE. I’m going to do this with small on next year when her listening ears are a little more keen around boilding sugar but I thought this year was a good time for a marshmallow variation.
I started with; 1 cup maple syrup, 2 cups sugar and 1/2 cup water and started to boil.
Meanwhile, I softened-up 3 sachets of gelatin in 1/2 cup cold water and added 1 tsp vanilla. Honestly, I’m hopeless at using candy thermometers so I always have a glass of cold water to test the syrup.
You will beat this for about 10 minutes.
Each time you are tempted to stop, keep going.
Don’t lose heart.
You just need to keep beating and they will be so thick that you could (I wouldn’t) turn the bowl upside down and nothing would fall out. Fold-out into a 9×11 pan that has been coated in icing sugar (including the sides) and top with a dusting of the same on the top. Let sit on the counter overnight. The next morning, turn them out onto the countertop (that’s been coated in icing sugar) and cut into squares.
I’d like to say we judiciously eat one piece a day and ration these out but instead we tend to gorge ourselves until they are gone C: