I apologize for being remiss in my postings. Things have been a bit crazy lately and when I had the opportunity to leave town for a couple of days, my blog was the last thing on my mind.
That being said, I found an interesting recipe for beer marshmallows. That’s right, I said beer marshmallows.
I’ll just let that one sink in for a minute…
So, your reaction is probably close to mine when I first read the title of the recipe. Mine went a little something like this: “What! Really? Can that actually taste good? Oh, my gosh, I can make beer s’mores!”
Well, I did finally find the time to make them and they tasted just the way I thought they would. Sweet with a hint of beer. Now I used Bud Light in mine since I didn’t know just how much flavor the beer would impart to the recipe. In actuallity there was not much beer flavor in them. I think would like to try Shock Top’s Raspberry Wheat beer next time though. Also, these might be good with a soda instead of beer. Hmm…Dr. Pepper marshmallows might be pretty tasty.
Anyway, here is the recipe, and picture, courtsey of howsweeteats.com. The only difference between her recipe and mine is that I didn’t cover my marshmallows in chocolate.
makes one 9 x 13 pan of marshmallows, cut however you desire
3 1/2 envelopes unflavored gelatin (I used Knox)
1 cup cold, flat beer, divided in two
2 cups granulated sugar
1/2 cup light corn syrup
1/4 teaspoon salt
2 large egg whites or reconstituted powdered egg whites
1 tablespoon vanilla extract
To flatten the beer, take the cap off the bottle and leave open overnight, or pour beer into a bowl and whisk vigorously to remove some carbonation. Just make sure it is cold.
Oil a 9 x 13 baking pan (I actually just used Pam) and sprinkle on powdered sugar to cover and coat. Set aside. In the bowl of your electric mixer (a whisk attachment is best), pour 1/2 cup cold beer and 3 1/2 packs of gelatin. Let sit while you make the sugar mixture.
In a large pot combine sugar, remaining beer, syrup and salt (you could probably use a medium pot but my mixtures always boil over the top). Heat over low heat and whisk until sugar is dissolved, about 3-5 minutes. Turn heat up to medium and let sugar come to a boil. It will bubble up so keep your eye on it so it does not overflow. Let it boil for 8-12 minutes, until it reaches 240 degrees F on a candy thermometer. The mixture will appear to be a lightish brown color depending on the beer you use – don’t worry, the marshmallows will still be white.
Once mixture is at 240 degrees F, turn off heat and gently pour it in the mixer over the gelatin with the mixer on low-speed. Once all of the sugar has been added, turn the mixer to high and beat for 6-8 minutes. It should grow in size and be white and fluffy. About 3-4 minutes in, add the egg whites to a separate bowl and beat until stiff peaks form. Once stiff peaks are formed, add egg whites and vanilla extract to the sugar/gelatin mixture and beat until just combined.
Pour marshmallow mix into the 9 x 13 pan. It will impossibly sticky, and you will probably not be able to get it all out of the bowl. Get as much as you can, then spray a spatula with non-stick spray and smooth. Dust powdered sugar on top and let sit to firm up for 3-5 hours.
Once firm, turn the pan upside down on a cutting board to release marshmallow rectangle. Cut them into pieces of whatever size you like. Marshmallows can be stored in an airtight container for 1-2 weeks!
I hope you like this recipe and if you decide to make it with a different liquid let me know!