Ingredients
Method
- Combine the maple syrup, 1/2 cup water, and salt in a large saucepan and heat over medium until mixture reaches about 235 degrees.
- While the maple syrup mixture is heating, prepare the gelatin by placing the gelatin and the remaining 1/2 cup water in the bowl of a stand mixer.
- Mix with a spoon until all the gelatin is wet and no dry spots. Let the gelatin bloom.
- Once the maple syrup mixture reaches 235 degrees, slowly pour it into the gelatin mixture while the stand mixer is going medium-low speed.
- Gradually, increase the mixer speed to high. There should be no splatters.
- Continue whipping for about 8 minutes until soft peaks form.
- Line a 9 x 13 baking dish or a baking sheet with edges with parchment paper and pour the mixture on it. Use a spatula or spoon to level it out.
- Let the mixture sit at room temperature for a hour or so to set. You can also put it in the fridge overnight.
- Cut into 1 inch cubes and roll them in a bowl of arrowroot powder to help keep them from sticking. Store in glass mason jars.
- I have found that these roast very well over a fire! You can also throw them in your favorite hot drink!
Notes
Store in airtight container for up to 4 days on the counter or in the fridge for up to 2 weeks.
These can be frozen too!