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Saturday, October 10, 2015

Spiced apple cider marshmallows

Last fall I made pumpkin spice marshmallows.  They were actually tasty, despite my dislike of pumpkin and pumpkin pie spices.  I gave them out to friends and family and they were met with such rave reviews!  So this fall, I figured why not try something new?  Another fall themed marshmallow?

So I went with my favorite fall beverage, apple cider.  I simply loooooove it!  It's the only drink with calories I'll have (besides coffee with milk and booze).  I'm not a juice drinker (I actually hate apple juice), but I love apple cider.  So when I saw it on the shelves in the grocery store last week, I bought myself a quart.  

Which brings me back to these marshmallows.  At first I thought about how to get the apple flavor into them (they started out in my head as apple pie marshmallows).  At first I thought I'd use some apple sauce.  Then I realized that I had the apple cider in the fridge.  So I went with all apple cider to make sure that I got that appl-y good flavor just right!  (But I'm sure I'll get back to those apple pie marshmallows soon enough!)  

Spiced Apple Cider Marshmallows


For the marshmallows

1 cup of your favorite apple cider, divided
3 Tbsp. + 1 1/2 tsp. unflavored powdered gelatin (3 envelopes – envelope is 1/4 oz. each, for 3/4 oz. total)
2 cups granulated white sugar
1/2 cup light corn syrup
1/2 tsp. fine salt
1/2 tsp cinnamon
1/4 tsp ground ginger
1/8 tsp nutmeg
pinch of ground cloves (more to your taste, I'm personally not a huge fan)

For the coating

3/4 cup powdered sugar
1/2 cup corn starch
1 tsp ground cinnamon


Spray a 9x9 or 7x11 inch baking pan and line with parchment paper (Recommendation: cut to fit flat on the bottom, with the edges of the paper over-hanging the sides. The ends are fine just sprayed.)

In a stand mixer fitted with a whisk attachment, pour 1/2 cup of apple cider
Mix a few times to allow them to mix.
Sprinkle the gelatin over the cider.
Let stand.

In a medium saucepan over high heat, stir together the sugar, corn syrup, salt and the remaining 1/2 cup of cider.
Stir until sugar dissolves and mixture begins to boil.
Stop stirring and once mixture comes to a rolling boil, continue boiling for 1 minute.
Remove from the heat.
Pour the mixture into a 2-cup glass measuring cup, to make it easier to pour into the mixer.  *The mixture is very, very, very hot.  Be extremely careful!*

Turn the mixer to low and mix the gelatin a bit to loosen.
Very slowly and carefully add the hot sugar mixture by pouring it gently down the side of the bowl.
Continue to mix on low until all the sugar mixture is added.

Turn the mixer to high and whip the mixture for 10 to 12 minutes until the marshmallow batter almost triples in size and becomes very thick and opaque.

While the mixer is going, mix the spices in a small bowl.
Stop the mixer, add the spice mixture, and then whip briefly to combine.

Transfer the mixture to the prepared baking pan and use a spatula or bench scraper to spread the marshmallow evenly in the pan, pushing it down into the corners.
Work quickly, as the marshmallow becomes more difficult to work with as it begins to set.

Spray a sheet of plastic wrap really well with cooking spray and lay it across the top of the marshmallow, sprayed side down.
Smooth the plastic wrap on top of the marshmallows a bit to seal it smoothly and tightly against the mixture.

Leave the marshmallow to set at room temperature for at least 3 hours or, even better, overnight.
The marshmallow will be too sticky and soft to cut if you try too soon.

Meanwhile, mix the coating ingredients in a bowl.

When marshmallows are ready, grab the edges of the parchment and lift the marshmallows from the pan.
Remove the plastic wrap from the top and fold down the parchment on the sides.
Using a pizza cutter or a large knife, cut the slab into 1x1 inch squares.
Roll each of the freshly cut marshmallow squares in the coating mixture.
Put them on a baking sheet to dry slightly before packaging them up (about 30 – 45 minutes).

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