The Pioneer Woman Tasty Kitchen
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Spiced Cider Marshmallows

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Level: Easy

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Description

Don’t rely on the pre-packaged marshmallows for roasting! These Spiced Cider Marshmallows will add a foodie flair to any bonfire!

Ingredients

  • 1 cup Apple Cider (will Be Reduced To 1/2 Cup)
  • ½ cups Powdered Sugar
  • ½ cups Cornstarch
  • 3 packages (1/4 Oz. Size) Unflavored Gelatin
  • ¼ teaspoons Cinnamon
  • ¼ teaspoons Cardamom
  • 1 pinch Cloves
  • ½ cups Granulated Sugar
  • ½ cups Packed Brown Sugar
  • ¾ cups Maple Syrup
  • 1 Tablespoon Light Corn Syrup
  • ½ teaspoons Salt

Preparation

In a small saucepan, heat apple cider over medium-high heat and simmer until it has reduced by half. Set aside to cool slightly.

Combine powdered sugar and cornstarch in a medium bowl and stir to blend.

While cider is cooling, line a 9×9 pan with parchment paper. Spray that with cooking spray and lightly dust with some of the powdered sugar and cornstarch mixture.

Once cooled, combine reduced cider with gelatin, cinnamon, cardamom, and cloves in the bowl of your stand mixer. Whisk mixture lightly, and set aside to set up while you make the syrup.

Stir granulated sugar, brown sugar, maple syrup, corn syrup and salt in a heavy, medium-large, stainless steel saucepan. Place over high heat with a candy thermometer attached to the side of the pan and submerged in the syrup. Do not stir again. Boil until thermometer reads 248ºF.

When it reaches 248ºF, very carefully and slowly pour it into the mixer bowl with the whisk attachment running on low speed. Increase speed to medium and beat for 5 minutes. Increase to medium-high speed and beat an additional 3 minutes. Finally, increase to the highest speed and beat for 3 minutes. When you lift the beater from the mixer, it should slowly drip back into the bowl in a thick ribbon. At this point, quickly scrape it into the prepared pan. Coat a silicone spatula in the powdered sugar mixture, and use it to spread the marshmallow evenly into the pan.

Sift a couple spoonfuls of the powdered sugar mixture over the pan of smoothed out marshmallow. Set aside for 6 hours (or up to overnight) in a cool, dry place, reserving the remaining coating mix.

When you are ready to slice the marshmallows, lift out them out using the parchment paper, and turn onto a clean cutting board. Dust the top (which was the bottom) with some of the reserved coating mixture. Using a sharp knife or pizza cutter, cut the marshmallows into whatever size you desire.

Dredge each individual marshmallow thoroughly in the coating mixture before storing in an airtight container. The marshmallows will be good as-is for 3–4 days but can be used melted or stirred into hot chocolate for up to 1 week.

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