spiced maple rum marshmallows

Posted By Lillie On December 18, 2011 @ 5:01 pm In baked with booze,candy,photo,recipe | 3 Comments

Spiced Maple Rum Marshmallows
Makes a ton, which is roughly 9 dozen

Inspired by Food Network

Marshmallows:
3 packages unflavored gelatin
1 teaspoon pumpkin pie spice
1 cup very cold water, divided
1 1/2 cups sugar
1 cup light corn syrup
1/4 teaspoon salt
1 tablespoon rum
1 tablespoon maple syrup

Coating:
1/2 cup powdered sugar
1/2 cup cornstarch
1 teaspoon pumpkin pie spice
cooking spray

First dig out your whisk attachment and candy thermometer from the bottom of your odds n’ ends drawer. Then mix the powdered sugar, cornstarch and spice in a small bowl. Coat a 9×13 pan with cooking spray and completely cover the bottom and sides of the pan with the powdered sugar mixture. Set aside.

Next combine the gelatin and spice together in the bottom of your stand mixer and then add 1/2 cup of water. Stir briefly to make sure everything is evenly mixed. It will turn into a crazy weird spice jello pretty fast but don’t stress –  your marshmallows will turn out fine.

In a small saucepan combine the remaining 1/2 cup water, sugar, corn syrup and salt. Cover and heat over medium high for 3-4 minutes. Uncover, clip on your candy thermometer, and cook until the mixture reaches 240 (which should take about 7-8 minutes). Remove the pan from the heat immediately.

Turn your mixer on low, and slowly pour the sugar syrup into the bowl. When all the syrup is added, crank up the speed to high. Beat the mixture for about 6 minutes then turn the machine to low and add the maple syrup and rum. Increase the speed back up to high to fully incorporate the liquid and continue beating until the mixture is thick, glossy and has cooled slightly. It should take about a total of 12-15 minutes.

Generously coat a spatula with cooking spray and use it to turn the marshmallow mixture into the prepared pan. Spread the mixture evenly around the pan and all the way to the sides. Sprinkle the top of with enough powdered sugar mix to cover completely and put the remaining mix into a ziplock bag. Let the marshmallows stand uncovered for at least 4 hours then using a pizza cutter cut into 1-inch squares. After they have been cut, toss each marshmallow in the bag of coating so that all the sides are covered. Store in an airtight container for up to 3 weeks.


 


 

Copyright © 2013 Butter Me Up Brooklyn. All rights reserved.