Salted Maple Butterscotch Marshmallows

September 11, 2019 0 Comments

Salted Maple Butterscotch Marshmallows

Looking for a new challenge? Try making your own marshmallows! We have taken a classic recipe and added a new twist featuring salted maple butterscotch.

Salted Maple Butterscotch Marshmallows

Adapted from:


  • 3 packages unflavored gelatin
  • 2 1/2 cups ice cold water
  • 12 ounces maple sugar
  • 3/4 cup Dark or Very Dark maple syrup
  • 1/4 teaspoon kosher salt
  • 1 tbsp butterscotch flavoring
  • 1/4 cup powdered sugar
  • 1/4 cup cornstarch
  • Sea salt for sprinkling 


1. Combine gelatin with 1/2 cup of cold water in the bowl of a stand mixer fitted with a whisk attachment.
2. Combine remaining 1/2 cup water, the maple sugar, maple syrup and salt in a large saucepan. The sugar syrup is going to get very bubbly so give yourself a lot of room for expansion.
3. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F.
If it starts to get close to boiling over, turn down the heat and stir until it deflates, then gradually increase the heat while continually stirring.
4. When the mixture reaches temperature, immediately remove from the heat.
5. Turn the stand mixer to low speed and, while running, slowly pour the sugar syrup into the gelatin mixture.
6. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 14 minutes.
7. While the mixture is whipping, mix together powdered sugar and corn starch in a bowl. Dust a thick layer over a sheet pan with a mesh sieve and reserve the rest for later.
8. Add the flavoring and whip for an additional minute.
9. Pour the marshmallow onto the prepared pan, using a lightly oiled spatula to spread evenly.
10. Sprinkle with your sea salt, then dust the top with a little more of the sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
11. Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel or knife dusted with the sugar mixture. Once cut, lightly dust all sides of each marshmallow with more, either by rolling them in the bowl or putting them into a bag with the mixture and shaking to coat.

Can be stored in an airtight container for up to 3 weeks.