I have a very special stocking stuffer for you. Or, a holiday gift, perhaps? Or you know, a little project that will lead to many treat yo’ self kind of moments.
These are the most autumny marshmallows; soft as the softest pillow you can imagine and can be put in hot apple cider or coffee or tea and they leave this super yummy foam on top that tastes like heaven! Or try them in hot cocoa for some extra pizzaz. Or you know, just gobble them up straight from the bag like m&ms because they are that good.
These mallows are special because unlike most marsh recipes you’ll find online, this one has absolutely no corn syrup in it at all… we’ll use honey! And to add depth to the flavor we use brown sugar because, yummy molasses. And, and, we are not going to ruin our hard work dusting these babies in cornstarch. Nope, nope. We’ll use organic powdered sugar and cinnamon. And after about 30 minutes of work, a few hours of rest, some chop chop and dust dust, you’ll take a bite, and suddenly you are transported, into all. things. fall.
apple cider marshmallows
This recipe began with me playing with Stella Parks’ vanilla marshmallows in her book, Bravetart. It has, however, ventured very far from her original.
I use a loaf pan because I like taller mallows but you can use a 8x8 or a 9x9 and cut the mallows just once.
The honey mix in this recipe boils up quite high. Use a deep pot to avoid it bubbling over into a right mess.
I haven’t done it here but you could add cinnamon to the inside of the mallows as well as on the outer dusting.
OMGOSH can you imagine how these would taste if you mulled the cider first? BRB I’m off to buy more gelatin!
2 envelopes gelatin
⅓ cup apple cider (to dissolve gelatin)
⅓ apple cider (to boil with sugar)
3.33 oz floral honey
8 oz dark brown sugar
¼ teaspoon sea salt
1 teaspoon vanilla
2 teaspoons butter
1/4 cup powdered sugar, sifted together with 1 teaspoon cinnamon
Lightly grease one loaf-pan.
In a small, microwave-safe bowl dissolve gelatin into 1/3 cup apple cider, mix with a fork to combine and set aside to bloom.
In a deep pot, combine sugar, honey, 1/3 cup apple cider and salt on medium heat. Stir until sugar dissolves and then turn up heat to medium high and let boil - without stirring - until the temperature reaches 250; watch it very closely and take it off the minute the thermometer reaches 250.
Pour hot syrup into a stand mixer bowl fitted with a whisk attachment (if you are using a hand mixer, use a heat-safe bowl). Let cool for just a few minutes while you microwave the gelatin for about 10 seconds, until it is liquid. Once your sugar mix has cooled to 212, add the gelatin mix to it (along with the cinnamon if using). Began whisking on medium high.
You are going to leave it to whisk for about 10 minutes: you are looking for it to begin to pull away from the whisk and become very light in color and very thick. It will be silky and smooth once done. While it is whisking, melt your butter. Once the marshmallow mix looks like it is almost done, add the vanilla and melted butter and mix for about 1 minute until fully incorporated.
Be ready with your greased loaf pan and a rubber spatula. Once the marshmallow fluff is done, pour or scoop (it is very thick, and really not cooperative) it into your loaf pan. A lot will stick to the sides (and if you used the cinnamon, much of it gathers to the sides of the bowl too) and you wont be able to get it all off, just do your best to get as much out.
Smooth down the fluff with an oiled offset spatula or the back of a spoon, very briefly as soon as you get it all in (it will kind of set as soon as it gets in the pan.)
Let set at room temperature \over night or in the fridge for two hours.
Sift some of the powdered sugar and cinnamon onto a large clean surface and pull out what is now, one giant marshmallow and place on top of the sugar to coat. Use your fingers to smooth more sugar all over the sides of the marshmallow.
Use an oiled knife to cut (it is more like pushing the knife through than sawing) marshmallows to any size of your liking (or use a cookie cutter!! how fun!) and just ensure that every side is dusted and rubbed with cinnamon sugar so they aren’t sticky.
Store in an airtight container.