Comments on: (2 Ingredient!) Homemade Maple Marshmallows 🍁

By: Paola van der Hulst

Paola van der Hulst — Sun, 20 Nov 2022 19:26:15 +0000

In reply to Rosanna. These aren't the keto ones Rosanna, these are paleo ;)

By: Rosanna

Rosanna — Sun, 20 Nov 2022 04:06:13 +0000

looking at your nutritional facts it looks like each Marshmellow is 10 gras of sugar – NOT 0 as the caption under your picture shows. these are NOT 0 net carbs…

By: Mandi

Mandi — Sun, 25 Sep 2022 18:53:27 +0000

Thanks for the recipe! Making it now! How long do they hold in the freezer? Just thaw them the night before or….? Thanks for any help!

By: Paola van der Hulst

Paola van der Hulst — Tue, 30 Aug 2022 02:28:05 +0000

In reply to Sarah.

Great question and I don’t know Sarah because today is the first time I’m hearing about fish gelatin (makes sense though!). Any chance you could link to the product you use, I would love to try it! While I can’t tell you if its a direct sub, I just did a quick google and I see that its used in marshmallows marketed to the kosher community… so if you’re willing to experiment with half a batch, please report back 😉

By: Sarah

Sarah — Tue, 30 Aug 2022 02:05:43 +0000

Hi Paola, do you think these can be made with fish gelatin? I cannot use beef gelatin for kosher reasons. Thanks!

By: Paola van der Hulst

Paola van der Hulst — Sun, 28 Aug 2022 21:19:23 +0000

In reply to Andrea.

Hi Andrea, I know what you mean… which is why I stated that I couldn’t bring it up past 210 in my kitchen (and I tried in both electric and gas and using three brands of maple). FYI, a reader on instagram messaged me saying she also found it super weird when making the recipe that she also couldn’t get it past 214F no matter how long it boiled and that her maple even began to burn so she gave up.

I truly don’t get why as, you so rudely ‘explained’, this is happening to us home cooks when I also perfectly know that you can reach higher temps for other candy making purposes. Yet we somehow don’t seem to be able to… in our home kitchens? I dunno.

I think you’ll find that I’m the type of food blogger that likes to openly say when I don’t know something (or something isn’t working for me despite very good ending results nonetheless). I don’t mind looking ‘stupid’ for the sake of helping you guys out navigate the recipe better. I mean, imagine that none of you can boil the maple past 210-ish at home and I just give y’all anxiety telling you that you must… lmao, have a great day too.

😉

By: Beatrice spencer

Beatrice spencer — Sat, 27 Aug 2022 08:20:09 +0000

I found your video didnt relate to the instructions. video seemed to revved around the mixer no cooking. Video not comprehensive enough.
Also what did you mean read up gelatin. Beatrice

By: Andrea

Andrea — Fri, 26 Aug 2022 02:50:52 +0000

No being rude just stating a fact... u can boil pure maple syrup well passed 210 degrees how else would you be able to make other pure maple products like sugar at 260 degrees...sugar cakes at 240 degrees...maple cream at 230 degrees... Maple taffy at 244 etc... Maple you should ask someone who knows about maple so you dont sound silly saying in your experience it doesn't reach temperatures above 210 degrees...you have to be able to boil tree sap to get it to turn to maple syrup(it has to carmelize) Here we cook sap water 7 degrees above the boiling point of water(which where I live is 209 degrees) in order to make syrup...just wanted you to know. Have a great day!

By: Paola van der Hulst

Paola van der Hulst — Tue, 23 Aug 2022 17:25:10 +0000

In reply to Andy. Because water and salt are always omitted in the ingredient count, as in the “old days” recipe developers used to even omit it from the ingredient list (recipes would just say add water and salt as it’s expected that literally everyone has that in their kitchen). Nowadays most of us bloggers list them in the ingredients to help you guys prep better. And needless to say, it’s more catchy marketing (and this is how I make a living). But I don’t think most people find this deceiving at all, as literally every recipe should include salt (yes, even desserts). Alas, clearly it bothered you personally enough to comment… what can I say

By: Andy

Andy — Tue, 23 Aug 2022 16:12:57 +0000

Why are these listed as two ingredient marshmallows when the ingredients list clearly shows 4?