Name: Maple-Bacon Marshmallows
Yield: About 2 dozen 1 1/2-inch mallows
Ingredients: 4 1/2 teaspoons unflavored powdered gelatin; 1/2 cup cold water; 2/3 cup sugar; 1/2 cup Grade A dark or Grade B maple syrup*; 1/4 cup light corn syrup; 1/4 cup water; 1/4 teaspoon salt; 1/8 teaspoon ground cinnamon; 1/2 cup (about 1 1/2 ounces) finely chopped candied bacon**; 1/2 cup Classic Coating, plus more for dusting; *The key to getting real maple flavor is using a dark amber Grade A or Grade B syrup, which are bolder than lighter Grade A varieties.; **To make candied bacon, lay 6 or 7 bacon slices on a wire rack set over a sheet pan lined with foil. Combine 1/4 cup light brown sugar with 1/8 teaspoon ground cinnamon. Rub over both sides of bacon. Bake at 350°F until deeply caramelized, 30 to 35 minutes. Let cool before chopping into bits.

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Maple-Bacon MarshmallowsLeigh Beisch

Recipe information

Yield
About 2 dozen 1 1/2-inch mallows

Ingredients

The bloom

4 1/2 teaspoons unflavored powdered gelatin

1/2 cup cold water

The syrup

2/3 cup sugar

1/2 cup Grade A dark or Grade B maple syrup*

1/4 cup light corn syrup

1/4 cup water

1/4 teaspoon salt

The mallowing

1/8 teaspoon ground cinnamon

1/2 cup (about 1 1/2 ounces) finely chopped candied bacon**

1/2 cup Classic Coating, plus more for dusting

*The key to getting real maple flavor is using a dark amber Grade A or Grade B syrup, which are bolder than lighter Grade A varieties.

**To make candied bacon, lay 6 or 7 bacon slices on a wire rack set over a sheet pan lined with foil. Combine 1/4 cup light brown sugar with 1/8 teaspoon ground cinnamon. Rub over both sides of bacon. Bake at 350°F until deeply caramelized, 30 to 35 minutes. Let cool before chopping into bits.

Preparation

Step 1
Lightly coat an 8-by-8-inch baking pan with cooking spray.
Step 2
WHISK TOGETHER the gelatin and cold water in a small bowl. Let it soften for 5 minutes.
Step 3
STIR TOGETHER the sugar, maple syrup, corn syrup, water, and salt in a medium saucepan. Bring it to a boil over high heat, stirring occasionally, until it hits 240°F. Be prepared to lower the heat as needed-this syrup likes to bubble up. Microwave the gelatin on high until completely melted, about 30 seconds. Pour it into the bowl of a stand mixer fitted with the whisk attachment. Set the mixer to low and keep it running.
Step 4
WHEN THE SYRUP reaches 240°F, slowly pour it into the mixer bowl. Increase the speed to medium and beat for 5 minutes. Increase to medium-high and beat for 3 more minutes. Add the cinnamon, increase to the highest speed, and beat for 1 minute more. Quickly fold in the bacon bits. Pour the marshmallow into the prepared pan. Sift coating over top. Let it set for 6 hours in a cool, dry place. Use a knife to loosen the marshmallow from the edges of the pan. Invert the slab onto a work surface. Cut it into pieces and dust them with more coating.

Reprinted with permission from <a nhref="http://astore.amazon.com/epistore-20/detail/1594745722" ntarget="_"new"">Marshmallow Madness!</a> by Shauna Sever, © 2012 Quirk Books Shauna Sever writes the popular baking blog Piece of Cake and is a host and reporter for food-related television. She also runs Bake Sale Bakery, a dessert catering business in San Francisco, where she lives with her husband and daughter.

TagsCandy Dessert Cinnamon Herbs & Spices Bacon Cured Meat Meat Gluten Free Nut Free Simmer Stand Mixer Cookbooks

Recipe notes

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