Sunday, December 15, 2013

Maple Syrup Marshmallows


I needed some marshmallows for developing a recipe - or two or three - this weekend. To go with bacon, I opted to make some maple syrup marshmallows. I used some of this in its "still cream" state, before it sets.

butter
powdered sugar
1 C water, divided
3, 1/4-ounce envelopes unflavored gelatin
2 C organic raw sugar
2/3 C maple syrup

Prepare a 9×13 inch pan by oiling it with butter. Dust powdered sugar over the oiled sides of the pan. Place 1/2 C of water in a large mixing bowl. Sprinkle gelatin over liquid and allow to soften, 5 minutes.

Place remaining water, sugar, and syrup into a large saucepan. Melt all of the ingredients together, without stirring, and bring to a boil. Boil until the syrup reaches 240 F on a candy thermometer.

With the mixer on low speed, slowly pour hot syrup down the side of the bowl, being sure to avoid the whisk as it will splatter the syrup and could possibly burn you. Once all of the syrup is incorporated gradually increase mixer speed and whip on high until the mixture turns white and become very thick and stiff. Beat for another two minutes. Then, spread the marshmallow into the prepared pan and with wet hands, smooth the top.

Dust liberally with powdered sugar and allow to set at room temperature for at least 4 hours or overnight, if possible. Once they are set, cut them, roll them in more powdered sugar.

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