Plantified Aquafaba Marshmallows

51 comments

1. 
   Karen said on October 11, 2016 Reply

   So exciting! Thank you for sharing this. My question: Is it 1.3 (one point 3) grams or 13 (thirteen) grams of Carob Powder? The resolution of my computer screen is making it hard for me to distinguish. Thank you for your very careful instructions.
   1. 
      katrinastuart said on October 11, 2016 Reply

      yes, is it 1.3 grams! Some one and one third grams! 13 whole grams would be...most interesting! :0 lol!
      1. 
         amy said on January 11, 2019 Reply

         Hi, your marshmallows look amazing! I've noticed that many store brought marshmallows do not contain aquafaba. I've tried many times to make them without aquafaba but have failed miserably. Do you have any idea what i could replace the aquafaba with? Dandies marshmallows taste so good, their ingredients is: Tapioca Syrup, Cane Sugar, Filtered Water, Tapioca Starch, Carrageenan, soy protein, Natural Vanilla Flavouring. I cannot figure out how in the world they made them with just these ingredients.. help please!!
         1. 
            katrinastuart said on January 11, 2019 Reply

            Why would you want to replace the Aquafaba? It works and they taste amazing, and the aquafaba is cheap and readily available! The old style used to to use Versawhip which is a modified soy protein, but it is not readily available around the world and highly processed, plus not cheap, so unless you're allergic to beans, stick to aquafaba!
2. 
   Karen said on October 11, 2016 Reply

   or 1 1/3 (one and one third) grams? Thank you!
   1. 
      katrinastuart said on October 11, 2016 Reply

      It is 1.3 grams of Locust bean Gum ,as in the written recipe in the body of the text, and 8.8 grams of Agar powder. The stupid theme clips anything after a whole number, or turns it to a fraction, which is useless as in European recipes we always use grams, and with hydrocolloids etc, you will always have a point somewhere in the number as you use so little, so follow the measurements in the recipe in the text...I might just take that measurement feature off that page so it is not misleading! I am going to a new theme which will be much more nicely laid out and i hope easier for me and also the users! It even has a built in timer on the theme, and a recipe reading feature where you can switch to recipe mode and block out any other info on the screen and check the steps off as you go, so hopefully that will solve some of the annoying things that are currently there!
3. 
   Briju said on October 11, 2016 Reply

   Lovely recipe can I skip bean gum or can any other gum be used as in India it's difficult to get these type of products
   1. 
      katrinastuart said on October 11, 2016 Reply

      Hi Brjiu, try ebay, there are sellers on ebay whol will ship to India for free and their Locust bean gum is cheap. Try this one : http://www.ebay.com.au/itm/Locust-bean-gum-powder-10-211g-0-35oz-1oz-8oz-Carob-LBG-E410-carobin-food-Grade-/201652294953?var&hash=item2ef369d529%3Am%3Am-uerc-OJ_tUwjtauiQSzKw I would recommend you buy some, as its great, and it will last you a long time, and in the mean time try the recipe without the locust bean gum so you can compare the difference. The texture is more like regular marshmallow with it, and without it,it's still nice, but a little more fragile.
   2. 
      Padma said on December 1, 2016 Reply

      Special Ingredients UK - Katrina provided the link- deliver to India- I just got some today :)! I'm going to try this out in the weekend. Thanks Katrina! http://www.specialingredients.co.uk/
      1. 
         katrinastuart said on December 1, 2016 Reply

         Fantastic! Let me know how you go or if you have any problems! Just a tip, for cut out marshmallows like this that need the density, follow the recipe as written. If you want to pipe it, and have it hold its shape well, you can reduce the sugar down to 33o grams for a lighter marshmallow. For the round, cut out type like in the pics here, they are more like the store bought if heavier.
         1. 
            Padma said on December 1, 2016 Reply

            That's interesting; I will stick to your recipe :). For your India based followers, some of the "special ingredients" are available in India-I used foodinnings at http://www.foodinnings.com; but they were out of Locust Bean Gum this time, and I wanted some Easy Whip anyway :). I will let you know how I get on this weekend!
            1. 
               Katrina Stuart said on December 1, 2016

               Thanks for letting us know that information as I am sure it will be very useful for our Indian members!
4. 
   Shelley said on January 13, 2017 Reply

   Katrina, these came out beautifully! Thank you SO much for sharing the recipe. I've made two batches so far, the first plain vanilla and in the second I used some freeze-dried raspberry powder, small freeze dried strawberry pieces, and a little strawberry flavouring. They were really delicious and just goes to show how versatile the recipe it. I didn't have a little round cutter, so sliced the first batch into large cubes and tried piping the second to see if I could get a rounder shape (not really). I'll keep my eyes open for a round cutter like yours, but will stick with the cubes for now. I'm so excited about trying other flavours now. Are there any flavours that you have tried that you can recommend? Thanks again!
   1. 
      katrinastuart said on January 13, 2017 Reply

      Thanks Shelley!!! A tip to pip them, is to place the mix in the piping bag (set in a vase etc so you can fill it handsfree) twist up the piping bag, then wait for a bit. If you try to pipe too soon while the mix is hot, it will be too soft, but as the temp drops, it becomes denser as it gets closer to setting. Test pipe from time to time to see if it is holding it's shape yet. The plug in the tip might set abit as its in contact with the air so cools more rapidly, but the rest in the bag will take alot longer. When I use it to pipe onto teacakes, I do it this way. I also will do a round, piping a puff (which will spread a bit) and moving onto the next, and by the time I am back to the first it has set sufficiently, to pipe another layer onto it without collapsing, so I go around again like this until I have used up all the mixture. They usually end up looking like little beehives, but cute! Flavourwise, I have done all sorts of things! Freeze dried fruit powders are great! My absolute favourite is passionfruit powder!!! Just add the fruit powders to taste. I make chocolate marshmallows too, (see the Topdeck Marshmallow recipe for tips on doing chocolate ones: http://plantified.com/recipe/chocolate-and-vanilla-topdeck-vegan-marshmallows) and I also use the Flavour drops from Special Ingredients to flavour them too! http://www.specialingredients.co.uk/flavourings/flavour-drops They are all vegan and natural and come in loads of flavours.Flavour Drops are 8x stronger than extracts so last along time. If you are quick with your batch (and have a helper which makes it easier) you can split a batch into 3 bowls and very quickly work in your colour and flavour into the 3 batches so you can do a layered or Marbled marshmallow in the tray. I also use the Marshmallow in a slice....I love this chocolate Banana Marshmallow slice! Give it a try sometime! Obviously you can vary the flavour of the slice by subbing the flavours/colour out. Be aware some natural YELLOW dyes collapse Aquafaba! Usually a dye contain Curcumin. It happened to me on two batches of the slice in a row after running out of my usual colour and using a new natural dye. The marshmallow still set but was denser and flatter. http://plantified.com/recipe/scrumdiddlyumptious-chocolate-banana-marshmallow-slice
5. 
   Ness said on February 22, 2017 Reply

   Could it be made using carragenaan instead of agar powder?
   1. 
      katrinastuart said on February 22, 2017 Reply

      Yep! Alot of commercial vegan marshmallows use Carrageenan! I used Agar as some people freak out about the harmless Carageenan! Make the same way, but you'll have to guess the amount to use based on your experience. If you don't use enough, it won't set firm!
6. 
   Lisa said on March 12, 2017 Reply

   Hi Katrina Thank you for the recipe but mine turned out too runny. Not sure where I went wrong? I used a hand mixer but beat the aquafaba for quite a while and it could be turned upside down in the bowl. As soon as the syrup went in it went dead runny, not fluffy at all. I may have overheated the syrup as my thermometer is in Celsius and I converted incorrectly to 130C rather than 121C at first but other than that I followed the recipe to the letter.
   1. 
      katrinastuart said on March 14, 2017 Reply

      Hi Lisa! I am sorry I just saw this comment and didn't reply sooner! The temp wouldn't have mattered much if it was a bit over, it would have just made it firmer. Did the flattened syrup set at all, or just stayed runny? I ask, because even if the Aquafaba foam collapsed, the whole lot would still have set because of the agar content in it- it just would have been dense and not aerated! When I make the Marshmallows, I set the mixer running way before I do anything else. With a hand mixer, I would start mixing until it was stiff, BEFORE I started the syrup and kept mixing with one hand the whole way thru. With the stand mixer, I set it mixing, and continue the whole way through. My guess is that your Aquafaba foam seems "stiff" but was'nt aerated enough, as the foam ends up right around the top of my mixer bowl by the time I add the syrup , it increases in volume so much further! When I add the syrup, I add it in a thin steady stream. If the foam wasn't really well beaten,and aerated it would flatten under the weight of the syrup. The syrup when poured in a thin stream is essentially toffee, and if mixed in quickly and accurately firms up the mix as it cools (which is why reaching temp is imperative!) if you get it all over the place, you can end up with crunchy bits in it. If the foam is aerated enough, the agar sets and the sugar firms the foam as it is added. I would suggest giving it another go keeping that in mind. When I first created the recipe, all I had was a cheap £5 hand mixer which eventually blew up on a batch , so it can be done. I will also make a youtube video of Marshmallow making so you can see it infront of you which will hopefully help!
7. 
   Andrew said on May 22, 2017 Reply

   How, oh how, oh how does one measure 1.3grams of anything? Very fine electronic scales? What is the closest equivalent in fractions of a teaspoon, please?
   1. 
      katrinastuart said on May 22, 2017 Reply

      A very cheap pair of electronic scales is what you need! I no longer use cup and spoon measures in any of my recipes, as it is not accurate enough to achieve a perfect result everytime. Too much or too little hydrocolloid and your marshmallows either fail or are too firm, so a once off purchase of micro scales from amazon or ebay for as little as £3 or £4 , will last you forever. Try this link- you will need them to make any of the Mousses coming in the Ebook and any of my fine patisserie recipes also. Believe me from the experience of making MY OWN actual recipes, using the old cup and spoon measurements, and having failures, and having to re-do ALL the recipes into grams for the Mousse E-book as a result, which was a major headache, which is why I decided to post recipes in Grams from now on- so it can be replicated accurately everytime, by any one! Not sure which country you are in, but this is what I use...Cheap and work well! http://www.ebay.co.uk/itm/Portable-Pocket-500g-x-0-1g-Digital-Diamond-Jewelry-Weight-Scale-Gold-Gram-Tool-/252793665006?hash=item3adbad35ee:g:yMoAAOSwCU1YtoF5
      1. 
         Andrew said on May 26, 2017 Reply

         Thank you - it appears to be a pointless exercise, anyway - I am in New Zealand and carob gum seems to be almost nonexistent out here :(
         1. 
            katrinastuart said on May 27, 2017 Reply

            Never fear Andrew- you CAN make the marshmallows without Locust bean gum (carob bean), they are just more like commercial marshmallows when made as written as the carob bean gum gives them a bit of stretch, whereas with just agar you can break them apart more easily. However, you can easily get it from Ebay.com.au...not sure if you have a NZ Ebay or not, but you might have more luck searching for it as Locust Bean gum, as it is more readily known as that in some places.It is commonly used in the food industry all around the world, so will be avaialbe in NZ. Even in the UK, I have to buy it online from a Modern gastronomy ingredients website. You can also try https://www.creamsupplies.co.uk/locust-carob-bean-gum-100g . They are UK based, but their international shipping is reasonable and they sell a whole hoat of other things alot cheaper than you can get them in the antipodes, such as the high acyl gellan gum to make the Fair Dinkum Pavlova. Gellan gum is an absolute rip in Australia for example, but cheap over here, so you can always get a few items in one go to stock your pantry and they will last forever as you need so little of each! Here's a link or two I found on the Aussie Ebay for Locust bean gum : http://www.ebay.com.au/itm/50-grams-Food-Grade-Locust-Bean-Gum-E410-Thickener-vegetable-gum-/151276954536?hash=item2338cf23a8:g:f4gAAOSwxH1UG1wR http://www.ebay.com.au/itm/200-grams-of-Locust-Bean-Gum-E410-Thickener-vegetable-gum-/161971842808?hash=item25b6462ef8:g:WcMAAOSwB4NWt-3g If you choose to make the marshmallow WITHOUT carob bean gum, be aware that in certain applications, such as making Rocky Road, you will need to be very gentle when mixing so you don't break it up into smaller pieces. When the carob bean gum is used it has more elasticity so is more durable, but either way, it still is tasty, and you can use it in slices etc, easily without carob bean gum!
            1. 
               Andrew said on May 29, 2017

               Cool, thanks Katrina. I'll give it a shot and report back with my success ;)
            2. 
               Andrew said on May 30, 2017

               One more question - is there any chance of success by substituting the locust bean gum with another galactomannan such as guar gum? I realise the mannose/galactose ratio is different and it probably won't react with the xantham gum the same way.
            3. 
               katrinastuart said on May 31, 2017

               Guar, in my practical experience, is more of a replacement for Xanthan- they both thicken etc in the same way, but the locust bean cooked into the sugar syrup becomes stretchy, and that is what is needed in the marshmallow to give it the more commercial feeling of a marshmallow. Without it, it is still a set marshmallow foam, great for some applications, such as slices and topping cupcakes etc, but with the Locust bean added stretch, resembles more closely a store bought marshmallow. A better alternative with stretch, but way more expensive in the antipodes than locust bean gum, is high acyl gellan gum (they used gellan in a number of chewy gel sweets these days), (but it is stronger than agar!) and you could possibly experiment with some Konjac flour to get the bounce.
8. 
   Mustafa said on August 6, 2017 Reply

   Hi, The recipe is great and would be trying it soon. Would you be making a YouTube video? Would love to have a video. Thanks
9. 
   Rumpole said on August 7, 2017 Reply

   This recipe WORKS ! :D Fantastic recipe Katrina. We made some on the weekend and followed the recipe exactly as it is written and it was perfect. I have not had much success with other Aquafaba recipes in recent times but after having this one work out so well, I'm thinking of trying some other recipes from your site. cheers!
10. 
    Vijya said on October 12, 2017 Reply

    Hi I tried these today but the mixture didn’t set. I used a thermometer and the syrup did set perfectly prior to me adding to the aquafab mixture. Should I increase the agar Thanks
    1. 
       katrinastuart said on October 12, 2017 Reply

       Hi Vijya Assuming you followed the ingredients and method to the letter, then yes, I would assume the Agar must not be strong enough. Have you used that brand of Agar Powder before to set a firm gel? If so, how much weight would you use to set a cup of liquid? This is the gat I use, which has never failed me. Agar comes in different strengths (grades) but it's not listed on their packagings so you only can know by using it. It is a seaweed and the quality depends on the region in which it's grown apparently. This one is inexpensive and they do mail to many places, so might be worth a try for you if you don't get good results with the brand you have currently. They have 100 grams for £3.79 or 300 grams for £9.50
11. 
    Nicole said on October 21, 2017 Reply

    Hi just wondering if you have tried these with xylitol or other sugar substitute and if that is possible? Thanks.
    1. 
       katrinastuart said on October 21, 2017 Reply

       Hi Nicole I have made Nougat with Agave syrup (boiling it down as the sugar syrup is in this recipe to 250c) but I haven't used it to make marshmallows yet. Any of the sugar replacers you can successfully use to make an italian style meringue from a boiled sugar toffee syrup "should" be able to use used with this recipe adapted to some degree.Also FibreYum has been successfully used to recreate Mu Ultimate Lemon Meringue Pie recipe and others using the Italian meringue technique, so If that is available in your area, you might like to give it a try. Zylitol can be a problem (ahem) if you eat too much at one time, so given the amount in a marshmallow, might be a spot of fun! Also, any sugar substitute used would have to have the ability to turn into a toffee when cooked and boiled, as that is a necessary stabilising part of the candy making here. Best bet, I would say, would be try with Agave, and if that is not the sort of sugar replacement you wanted, then try something like FibreYum that doesn't affect the blood sugar levels etc, as I know that can be used in similar applications!
12. 
    Lissy said on October 26, 2017 Reply

    Hi! This looks great, but i have an allergy to Xantham and corn (I'm grain free). Any substitute for the Xantham? Will the Agar work for that part of the recipe?
    1. 
       katrinastuart said on October 26, 2017 Reply

       Xanthan gum , locust bean gum and Agar are Hydrocolloids which form a synergistic bond when used together, which means the bond will be stronger together, and have a different quality than it does when used on its own. The ingredients here serve two purposes: as thickening and gelling agents. However, you cannot eat Xanthan,so it doesn't matter whether the recipe is the Bee Knees when it is made as written, if it would make you ill, so go ahead and leave the Xanthan out, but you will have to be very careful when beating the aquafaba that it has been whipped for a long time, and add your agar syrup SLOWLY, in a thin stream, and allow the foam to absorb it and whip btwn additions, so the sugar syrup has a chance to cool somewhat, allowing the foam to stabilize, as the Xanthan thickens and stabilises the foam and helps prevent collapse. This also means once the syrup is brought up to temp and ready to use, you will need to keep the syrup warm and liquid on the stove in between additions as if it cools too much, you will have a hard toffee mess to deal with both in the pan, and as shards which cool before they get mixed into your marshmallow. If you can use guar gum, then try some of that in place of the xanthan. Definately use the Locust bean gum, as this gives the marshmallow the bouncy feel as opposed to a brittle foam that you get with just Agar only. Rolling the marshmallow into toasted coconut is a good alternative as a coating. You could also try just cutting out your shapes and placing in a dehydrator to get the outside touch dry instead of sticky, without a starch coating...Using pure icing sugar is too sweet, plus it melts somewhat in to the sweets also.
       1. 
          Lissy said on November 12, 2017 Reply

          What do you think about guar gum? Thank you !!!
13. 
    Gemma said on December 8, 2017 Reply

    Fantastic recipe! Thank you! Used to make marshmallows frequently before going veggie and missed it. Made vanilla ones lemon and orange ones. The orange and lemon essences were oil based and I thought it deflated them a bit...any experience with that? Also when pouring the syrup into the aquafaba mix I kept ending up with quite a bit left in the pan that had cooled too far. Tried reheating but didn't seem to work quickly enough. Should I have been pouring quicker to have stopped that happening in the first place? Or is it normal to have a bit left..?
    1. 
       katrinastuart said on February 7, 2018 Reply

       Hi Gemma Oil based essences WILL deflate the Aquafaba, so you need to use flavour drops! You can find Flavour drops here in all different flavour- they are much stronger than essence, and you only need a little. These are also natural and vegan: When pouring in the syrup, make sure the aquafaba has been whipped for ages and is really firm, and keep it whipping while adding the syrup.I will make a video of how to do it when I can, but I pour in a steady stream as it keeps whipping, and once its all in the bowl, keep on whipping for around a further 5 mins as the mix needs to cool down somewhat, as it firms up as the sugar syrup cools, and the agar nears its setting temp. If you want to pipe it rather than pour into a tray, the trick is to put it in a large piping bag (50cm) and twist the top closed.The easiest way to do it is to set the bag in a tall wide vase, so you can get the marshmallow in hands free. Once its in the bag, and the top is twisted, it will slow down the cooling as it will set in the bowl quite quickly otherwise. This means you have more control over the temp.If the marshmallow is still too warm, it won't pipe as well. A plug will set in the nozzle, but push that out and do a test pipe and when its the right temp to hold its shape nicely, get piping!
       1. 
          katrinastuart said on February 7, 2018 Reply

          Sorry- I forgot to add the link to the flavour drops! http://amzn.to/2nOsgHG Thats for a lemon flavour, but they do all sorts of flavours!
14. 
    jane said on July 29, 2018 Reply

    Thank you for this recipe. Could I use an egg replacer such as Orgran instead of Aquafaba (chickpea water) and get the same result. Thanks. Jane
    1. 
       katrinastuart said on July 29, 2018 Reply

       Hi Jane I haven't yet tried it, but i believe it could be done, because i have looked on the back of commercial vegan marshmallow products before and seen such ingredients as Tapioca and Potato starch etc. IF you can get a good whipped foam base, whether from potato starch or the like and then carefully add the hot syrup it could be done, but it wouldn't be as simple as just use this recipe with orgran. It would take a fair bit of experimentation. I once bought the Angel foods marshmallow mix years before Aquafaba was a thing, and it was expensive- i followed the directions to a T, but it was a disappointment- even though it tasted nice, it never set to a cut-able consistency for the kids to toast- it had to be eaten with a spoon, but given more setting agent it could have worked... I might have a play at some stage whipping potato starch and see what happens, but in the mean time, there is nothing lost but a few ingredients if you feel like being a mad scientist and having a go yourself and see what you get! I tried Orgran meringues once though and they were horrid!!! You could taste and feel the starch in them!
15. 
    jane whittock said on July 30, 2018 Reply

    Thank you, I will let you know how I get on. I am not keen on chickpeas but our rescue chickens love them so I will have the liquid and they can have the peas lol -I can only seem to buy in salted water, is this ok?, Just one more thing, your marshmallows have a long shelf life and I thought if using aquafaba they would have to be eaten in a week or so - if they were to last that long! How long do they keep for please. Thanks
    1. 
       katrinastuart said on July 31, 2018 Reply

       I use Butterbeans! They don't have a taste like chickpeas seem to to me, so try butterbeans unsalted instead! Salt will interfere with the flavour! I freeze the beans and then chuck them in a soup to use them up...in a blended soup they make it nice and creamy! I live in the UK, and in our climate, mine are fine even left out on a bench and not in a sealed jar! If made correctly, they will stay good indefinitely as sugar is a great preserver! I like to place mine in the dehydrator to dry out slightly before putting them in a jar.
16. 
    Marianne Odell said on August 27, 2018 Reply

    Hi! What is Glucose syrup and where can I find it. Is it the same as corn syrup? (I’m in the U.S.) Thanks!
    1. 
       katrinastuart said on October 11, 2018 Reply

       Hi Marianne, sorry for the late reply, but I didn't see a notification that your question was here an only saw it when I was replying to someone elses! Glucose syrup is much thicker than corn syrup and will give a firmer result. You can use corn syrup, but the result will be much softer. It is also called liquid glucose, and you can buy it in tubes or jars etc. I have also bought in in sealed ziplock bags on ebay/amazon, but that was a disaster ans over time it leaked all out into my pantry! :0 It's a bother to clean up too!
17. 
    Jo said on October 11, 2018 Reply

    Hi. I am struggling to find Locust bean gum (I’m in New Zealand) and I’m wondering if “Queen Jel It In” would work? It has the bean gum in it. The ingredients are Dried Glucose Syrup (from corn), Gelling Agents: Carrageenan, Locust Bean Gum; Stabilisers: Potassium Chloride, Calcium Acetate. Any help is appreciated! Thanks
    1. 
       katrinastuart said on October 11, 2018 Reply

       I would try Ebay and get it mailed to you, as sellers send it worldwide. Search under both terms "locust bean gum" and "Carob bean gum" as it is known as both according to where people live. Without the ingredients in the right weights you will struggle to get it right. This seller here for example sends worldwide for the same potage, and its £4 potage to NZ. https://www.ebay.co.uk/itm/Locust-Bean-Gum-200-G-Karob-Thickeners-Carubin/382392772922?hash=item590862a93a:g:kXwAAOSw46ha7J7X
18. 
    amy said on January 11, 2019 Reply

    Hi, your marshmallows look amazing! I've noticed that many store brought marshmallows do not contain aquafaba. I've tried many times to make them without aquafaba but have failed miserably. Do you have any idea what i could replace the aquafaba with? Dandies marshmallows taste so good, their ingredients is: Tapioca Syrup, Cane Sugar, Filtered Water, Tapioca Starch, Carrageenan, soy protein, Natural Vanilla Flavouring. I cannot figure out how in the world they made them with just these ingredients.. help please!!
    1. 
       katrinastuart said on January 11, 2019 Reply

       Why would you want to replace the Aquafaba? It works and they taste amazing, and the aquafaba is cheap and readily available! The old style used to to use Versawhip which is a modified soy protein, but it is not readily available around the world and highly processed, plus not cheap, so unless you’re allergic to beans, stick to aquafaba!
19. 
    Merleen said on September 9, 2019 Reply

    Hi Katrina, can I substitute guar gum for locust bean gum. I’m in South Africa and can’t seem to find locust bean gum here.
    1. 
       katrinastuart said on September 9, 2019 Reply

       Guar gum can substitute for Xanthan gum, but will not do the same thing in this recipe as using locust bean. If you cannot find locust bean (carob bean) gum you can make the marshmallow without it, but it will be a more brittle foam, rather than stretchy like shop bought marshmallows. The marshmallow in the doesn't have locust bean gum, but it doesn't need to as its in a slice. Alternatively, If you can access ebay, there are companies on there that sell packets of it and ship world wide. If you can find gellan gum in Sth Africa, Gellan gum gives things a stretch as well.
20. 
    Verity said on November 5, 2019 Reply

    This recipe looks amazing although I'm refined sugar free. Can I use maple syrup in place of glucose/corn syrup?? Soooo excited to try them!!! x
    1. 
       katrinastuart said on November 5, 2019 Reply

       If you're going to eat a marshmallow, Im afraid you need the sugar and the glucose syrup to make it as it forms most of the recipe. Maple syrup will not replace either ingredient.