Beer Marshmallows coated with crushed pretzels
1 1/2
tablespoons unflavored gelatin
3/4 cup flat dark beer (suggested: an imperial stout)
1/2 cup + 2 tablespoons (5 ounces) corn syrup
3/4 cup (6 ounces) granulated sugar
salt
1/2 cup finely crushed pretzels
Spray one standard loaf pan with nonstick cooking spray.
For the bloom, sprinkle the gelatin in the bowl of a mixer. Pour 1/2 cup of the beer over the gelatin. Whisk until no lumps. Set the bowl back into your mixer and fit the mixer with a whisk attachment.
For the sugar syrup, combine the remaining 1/4 cup of beer, corn syrup, sugar, and salt in a 4-quart saucepan or larger. Turn the heat to medium-high and bring the sugar mixture to a boil. Keep an eye on the syrup so it doesn't boil over.
With the mixer on low speed, carefully pour the sugar syrup down the side of the bowl into the gelatin bloom. Turn the mixer to high and let it whip for 8-10 minutes, until it looks like glossy meringue and is very thick. Pour the marshmallow into the loaf pan and let it cure, uncovered, for 10-12 hours or overnight.
When the marshmallows are cured, turn them out onto a cutting board. Rub all sides of the marshmallow brick with some of the crushed pretzels. Cut into about 18 squares of equal size. Throw the marshmallows into a large bowl or ziplock bag with the remaining crushed pretzels to coat.
Store marshmallows in an airtight container, they will keep for a few weeks.
3/4 cup flat dark beer (suggested: an imperial stout)
1/2 cup + 2 tablespoons (5 ounces) corn syrup
3/4 cup (6 ounces) granulated sugar
salt
1/2 cup finely crushed pretzels
Spray one standard loaf pan with nonstick cooking spray.
For the bloom, sprinkle the gelatin in the bowl of a mixer. Pour 1/2 cup of the beer over the gelatin. Whisk until no lumps. Set the bowl back into your mixer and fit the mixer with a whisk attachment.
For the sugar syrup, combine the remaining 1/4 cup of beer, corn syrup, sugar, and salt in a 4-quart saucepan or larger. Turn the heat to medium-high and bring the sugar mixture to a boil. Keep an eye on the syrup so it doesn't boil over.
With the mixer on low speed, carefully pour the sugar syrup down the side of the bowl into the gelatin bloom. Turn the mixer to high and let it whip for 8-10 minutes, until it looks like glossy meringue and is very thick. Pour the marshmallow into the loaf pan and let it cure, uncovered, for 10-12 hours or overnight.
When the marshmallows are cured, turn them out onto a cutting board. Rub all sides of the marshmallow brick with some of the crushed pretzels. Cut into about 18 squares of equal size. Throw the marshmallows into a large bowl or ziplock bag with the remaining crushed pretzels to coat.
Store marshmallows in an airtight container, they will keep for a few weeks.
ENJOY !
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