Quince Marshmallows

With the advent of autumn comes a whole new set of foodie fun. Come September every year, apples abound, plump pumpkins are ripening on the vines, grapes are plucked in area vineyards, and – for my family – we always love hot chocolate and homemade marshmallows.

This weekend I had poached some quince to slice on top of yogurt in the mornings and I decided to use that poaching liquid to make some quince marshmallows. Though these didn't retain the rosy hue of the poaching liquid, the scent was unmistakable and wonderful. And marshmallows are so easy to make; you can use any sugar, any syrup, any liquid. Just keep the proportions the same. The only thing I do recommend is a good candy thermometer. Then, it really is a cinch!

butter

powdered sugar
1 C poaching liquid from quince, divided
3, 1/4-ounce envelopes unflavored gelatin
2 C organic raw sugar
1/3 C ginger syrup
1/3 C raw organic honey

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

Place remaining poaching liquid, sugar, syrup, and honey 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.