Dress Up Hot Apple Cider with Honey Rum MarshmallowsAngie McGowan
My little guy started feeling under the weather yesterday. Night before last he didn’t sleep well, and yesterday he started to get a stuffy nose. When I was a kid, my mother always gave me whiskey or rum and honey for colds. Since my son’s and my tastes have been almost the same for everything else, I decided to create a fun sweet treat with those flavors (but without the alcohol). I didn’t add any rum to the marshmallows, I just used rum extract. If your not a fan of rum, just substitute vanilla extract. I heated up some store-bought apple cider and topped it with these marshmallows and garnished with freshly grated cinnamon. His nose is all clear today and he’s feeling much better. Wouldn’t it be nice if our colds only lasted a day too?
You can also use this recipe to make ordinary marshmallows, just substitute the honey for corn syrup and add vanilla or any other flavor extract you like.
Adapted from Alton Brown’s Homemade Marshmallow Recipe.
Honey Rum Marshmallow Recipe
1 cup honey
1 1/2 cups sugar
3 envelopes gelatin
1 cup cold water, divided
1/2 teaspoon salt
1 teaspoon rum extract – or substitute vanilla extract
1/4 cup cornstarch
1/4 cup powdered sugar
1. In your stand mixer, place 1/2 cup cold water and gelatin. Mix to combine. Put on whisk attachment. In a small saucepan, add 1/2 cup water, sugar, honey and salt. Bring to a boil and cook over medium high heat until candy thermometer reaches 240 degrees. If you don’t have a thermometer, just wait till the bubbles get thinner and much larger.
2. When honey mixture is ready, slowly pour it into stand mixer while mixer is on low speed. Turn mixer to medium. When it starts to bubble and get a little thicker turn to high and mix for about 15 minutes. (If you turn the mixer to high too quickly, the hot candy will fly all around your kitchen.)
3. While this is mixing, take a 9 x 13 pan and spray with nonstick spray. Add cornstarch and powdered sugar to a bowl and mix well. Add cornstarch and sugar mixture to 9 x 13 pan and dust it well. Pour out the excess and reserve for later.
4. When mixture is thick and white, add rum or vanilla extract. Mix until well incorporated.
5. Spray spatula with nonstick spray and use it to transfer marshmallow mixture to 9 x 13 pan. Dust with just enough cornstarch and powdered sugar to cover. Let sit at least 4 hours, or overnight.
6. To cut marshmallows. Transfer to a cutting board and cut with a pizza roller or a pizza rocker knife. Use the reserved cornstarch and powdered suger to dust all sides of the marshmallows. Store in an airtight container for up to 3 weeks.
7. Heat apple cider and top with marshmallows and freshly grated cinnamon.