Heaven, in two bites
Chocolate Dipped. Beer Flavored. Homemade. MARSHMALLOWS!
Adapted from: The Kitchn
This makes a small batch. It could probably be doubled easily, you’d just want to use a 8×8 or 9×9 pan instead of a loaf pan. This also makes a much denser marshmallow than I’ve made before, and I think it’s because it doesn’t have egg whites in it. I’d like to try another batch incorporating the egg whites to see how that changes things. I also want a try a batch with a better dipping chocolate, as I feel like this one is a little too thick and sweet, but I used the candy pieces I had on hand. Still delicious!
First, let a beer of your choice go flat. You can open it and leave it sit out til it goes flat on its own, or be impatient like me and use an immersion blender with a whisk attachment in it every 10 minutes or so over the course of a couple of hours. I don’t recommend using anything hoppy here – a nice dark, chocolate-y, coffee-y stout will be delicious. I used Sam Adam’s Chocolate Bock, and I’m pleasantly surprised by how much the flavor comes through. It’s really, really important that the beer is flat, or darn close to it.
Lightly oil the bottom and sides of a loaf pan and dust with powdered sugar til it’s thoroughly coated. Shake off excess powdered sugar.
Mix 1/3 cup (2.5oz) of the flat beer and 2t vanilla extract. Pour over 1 1/2 T (just under .5oz) of unflavored gelatin in the bowl of a stand mixer. Whisk by hand a few times around to get the lumps out. Leave it to bloom while you get the syrup ready.
In a large saucepan combine 1/4 cup (2oz) flat beer, 1/2 cup + 2T (5oz) light corn syrup, 3/4 cup (6oz) granulated sugar and a pinch of salt. You’ll need some kind of candy thermometer – a clip on one is best, but you can use a probe or an instant read as well, your hand might just get a little warm over the boil. Bring the mixture to a boil over medium-high heat. It’s going to foam. A lot. Keep an eye so it doesn’t boil over. When the thermometer reads between 225° and 230°, let it boil for about another five minutes. The temp should reach 240°-250° – don’t let it go over 250°.
Put the whisk attachment on your mixer, and turn the speed on low. Very, very carefully pour the sugar mixture slowly down the side of the bowl. When all the mixture is in, turn the speed to high and let it whip for 8-10 minutes. It should get thick and glossy, like a meringue. It will still look sticky as it thickens – because it is. Pour the mixture into the prepared loaf pan. Do NOT try to scrape all of the mixture out of the bowl. Marshmallow is sticky, dangerous stuff and it will get EVERYWHERE. If you are going to attempt to scrape it, use a silicone spatula preferably coated with a bit of vegetable oil.
Give the mixture about a minute to settle into the pan (give it a little wiggle to help it along, if you’re impatient like me), and dust the top with powdered sugar. Leave it out, uncovered – or if your house is like mine and that’s not an option, lay a paper towel loosely over the top – for approximately 12 hours (I left mine out for closer to 24 and it was just fine). After it’s set, run a small knife around the edges and turn it out onto the cupboard or a cutting board. You might have to pry it out a bit – don’t be scared, just don’t use a sharp knife to do it. I use a butter knife. Now get out your long, sharp knife, and dust it with a bit of powdered sugar. Cut the marshmallow brick into cubes; I got I think 18 cubes a bit over an inch on each side. The easiest way is to set the knife on top and press straight down – do NOT try to saw back and forth. You’ll just make a mess. If you find the knife sticking, dust a little more powdered sugar on. Toss the cubes in more powdered sugar until all sides are coated, and shake off the excess.
Melt milk chocolate in a double boiler or the microwave. Don’t overheat the chocolate or it will seize, i.e. what chocolate does when it dies. If the chocolate feels a little thick, stir in 1t of vegetable oil. Dip the top half of each marshmallow in the chocolate, letting the excess drip off. You can try coating the whole marshmallow, but it gets a little unwieldy and I feel like the chocolate gets overwhelming. Set on wax paper, marshmallow side down, to let the chocolate harden.