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Bourbon and Stout Marshmallows

January 4, 2018

 

BOURBON MARSHMALLOWS

Adapted from Alton Brown's Homemade Marshmallow recipe

 

3 packages unflavored gelatin

1 cup ice cold water, divided

12 oz. granulated sugar

8 oz. light corn syrup

1/4 teaspoon kosher salt

1 teaspoon vanilla extract

2 teaspoons bourbon (I used New Holland's Beer Barrel Bourbon)

1/4 cup confectioners' sugar

1/4 cup cornstarch

Nonstick spray

 

1. Combine the gelatin with 1/2 cup of the cold water in the bowl of a stand mixer. Have the whisk attachment standing by.

 

2. Combine the remaining 1/2 cup water, the granulated sugar, corn syrup, and salt in a 2-quart saucepan. Place over medium-high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. When the mixture reaches this temperature, immediately remove from the heat.

 

3. Turn the mixer fitted with the whisk attachment to low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla and bourbon during the last minute of whipping. While the mixture is whipping prepare the pans as follows.

 

4. Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.

 

5. When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.

 

6. Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel or knife dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.

 

STOUT MARSHMALLOWS

Adapted from Alton Brown's Homemade Marshmallow recipe

 

3 packages unflavored gelatin

1 cup flat ice cold stout*, divided (I used Firestone Walker Mocha Merlin)

12 oz. granulated sugar

4 oz. Poirier's Real Cane Syrup

4 oz. light corn syrup

1/4 teaspoon kosher salt

1 teaspoon vanilla extract

1/4 cup confectioners' sugar

1/4 cup cornstarch

Nonstick spray

 

1. Combine the gelatin with 1/2 cup of the cold stout in the bowl of a stand mixer. Have the whisk attachment standing by.

 

2. Combine the remaining 1/2 cup stout, the granulated sugar, cane syrup, corn syrup, and salt in a 4-quart saucepan. Place over medium-high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. When the mixture reaches this temperature, immediately remove from the heat.

 

3. Turn the mixer fitted with the whisk attachment to low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.

 

4. Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.

 

5. When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered overnight.

 

6. Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel or knife dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.

 

* Open the stout and transfer to an open container (glass or measuring cup). Place the uncovered container in the fridge overnight. This is an important step. When cooked, the beer will foam up considerably even when flat. 

 

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