Maple Cinnamon Marshmallows
October 08, 2012
Today is the first truly cold morning of the year for us and it's hinting deliciously at all sorts of shivery days to come. As soon as I woke up this morning, I knew exactly what was on the agenda for today for me and Baby Anne: socks and sweaters over pajamas and big steamy cups of hot chocolate. And in order to truly enjoy the hot chocolate experience, we need our favorite homemade marshmallows to go with it, don't we?
Maple Cinnamon Marshmallows (adapted from this recipe)
1 cup water
1 cup pure maple syrup
3 tablespoons gelatin
1 teaspoon vanilla
1/4 teaspoon salt
Dash cinnamon
Grease a 9x9 baking dish and line with parchment paper in both directions. Combine 1/2 cup water with gelatin in the bowl of a stand mixer and let soften. Combine the other 1/2 cup water with maple syrup, vanilla, and salt in a saucepan over medium-high heat and bring to a boil. When the temperature of the mixture reaches 240 degrees (soft ball stage) according to a candy thermometer, remove from heat.
Turn the mixer on medium and pour the maple syrup mixture into the bowl with the gelatin and water. Beat for about 10-12 minutes, until it turns thick, white, and fluffy (it will look a lot like marshmallow fluff).
Turn the marshmallow mixture into the baking dish, and apply another sheet of parchment paper to the top. When the mixture is set (we like to leave it overnight), peel off the top layer of parchment paper and use the bottom layer "handles" to lift the giant 9x9 marshmallow from the dish onto a cutting board. NOTE: you will be tempted to eat the giant marshmallow right then and there. Resist this urge and cut it up into smaller, less giant marshmallow pieces (You can butter your knife to make this easier).
Sprinkle marshmallow tops with cinnamon. Voila! You have the perfect homemade, fall-festive (and Paleo) marshmallows, perfect for these hot-chocolate days ahead.
Monday links:
- YA author Lois Lowry shares the secret to her success: "I realized that day that I could talk to kids or I could talk to adults, but not to both: And so I chose the kids."
- What makes for the most beautiful apples? "The blush of a cheek? Its whiteness? Or possibly its muscular size?"
- Incredible photographs of hermit crabs from the University of Otango's Glassblowing Unit.
- Five new ways to cook with pumpkin. And for good measure: Pumpkin cinnamon rolls.
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