Print Story Apple Pie Marshmallows
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By iGrrrl (Tue Dec 20, 2011 at 10:15:57 AM EST) food (all tags)
Because my son wanted to see how marshmallows were made, my housewarming present to myself a couple of years ago was a serious stand mixer. You need one for this.


Adapted from Alton Brown's marshmallow recipe, which is my default.

MUST HAVE: good stand mixer, candy/fryer thermometer. Helps to have parchment paper.

3 pkg Knox gelatin
1 C Apple juice (not cider)
1/2 C apple juice (not cider)
2 1/5 Tsp Apple Pie spice
1 tsp cinnamon (plus more for dusting)
1/2 C corn syrup
1/2 C good Molasses (not Grandma's. If that's the only kind you can find, just use 1C corn syrup)
1 tsp vanilla
1 1/2 C sugar
1/8 tsp salt
1/4 C confectioners' sugar
1/4 C rice flour or corn starch

1/8 or less tsp cinnnamon
cooking spray or oil

(cut everything by 1/3 for a 9x9 or 8x8 pan) Combine apple juice and spices in med. sauce pan, bring to boil, then turn down to simmer for 5-10 minutes

While that's happening, put gelatin with 1/2 C apple juice in bowl of stand mixer and let sit.

Add corn syrup, molasses, salt and sugar to pan. Stir until dissolved and bring to boil. Cover, turn down and let simmer for 3-5 minutes.

Uncover and insert candy thermometer. Let mixture simmer/boil over medium heat until it reaches 240F (if you do not have a candy thermometer, google the words [candy soft ball stage] and follow the instructions).

This will take a few minutes, so use this time to prepare a 9X12 inch pan. If using parchment paper, line the pan, folding in the corners. Spray with cooking spray (NOT the baking version) or coat with oil using wax paper to spread. Mix confectioners' sugar with adulterant of choice, sprinkle a few teaspoons onto the paper and shake to coat. Lift paper and put excess back in the bowl.

At 240F, remove from heat. Turn stand mixer on low. CAREFULLY pour in hot sugar (it sticks and it burns). Turn stand mixer up to maximum speed. Whip for about 12-15 minutes. In the last minute, add the vanilla.

Pour/spoon/scrape goop into prepared pan. Try to spread evenly with oiled spatula. This is not likely to work well, but try. Expect goop on all utensils. When you've got it to a reasonably even coating, sprinkle some of the confectioners' sugar mix on the top, reserving most for later. Let sit 4 hours to overnight (six seems about optimal).

Coat large cutting board with remaining confectioners' sugar mix. Turn marshmallows onto the board. Oil a pizza cutter or knife and cut into 1" squares. Pull them apart and coat all sides with the confectioners' sugar mix. Store in airtight container. Eat. Share.

Each one is an apple pie bomb.

< random rambling | Rule of three, seen on internet. >
Apple Pie Marshmallows | 23 comments (23 topical, 0 hidden) | Trackback
How things are made... by codemonkey uk (2.50 / 2) #1 Tue Dec 20, 2011 at 10:56:03 AM EST
Did you explain how the gelatin is made?

--- Thad ---
Almost as Smart As you.
I am not a vegetarian by iGrrrl (4.00 / 2) #3 Tue Dec 20, 2011 at 11:36:31 AM EST
I know, and I choose to eat it anyway, for purposes of marshmallows a few times a year.

"Beautiful wine, talking of scattered everythings"
(and thanks to Scrymarch)

[ Parent ]
Of course you know! by codemonkey uk (1.00 / 1) #5 Tue Dec 20, 2011 at 01:46:52 PM EST
You are an intelligent and well informed individual.

I was curious if you told the kid. Most (non vegetarian) parents are in my experience most unwilling to properly explain how a lot of food is made to their kids.

--- Thad ---
Almost as Smart As you.

[ Parent ]
We're pretty up front by iGrrrl (4.00 / 1) #7 Tue Dec 20, 2011 at 03:03:06 PM EST
They know that meat is animals, and what kind. We've even looked at charts of carcasses or discussed where the rib roast came from on the cow.

"Beautiful wine, talking of scattered everythings"
(and thanks to Scrymarch)

[ Parent ]
When I was 12 by wiredog (2.00 / 0) #19 Wed Dec 21, 2011 at 09:19:09 AM EST
I helped out at a pig slaughtering. It was great. That was also about when I learned that chickens really do run around with their heads chopped off.

Had no effect on my liking for meat.

Earth First!
(We can strip mine the rest later.)

[ Parent ]
One of my lab jobs by iGrrrl (4.00 / 1) #21 Wed Dec 21, 2011 at 12:26:38 PM EST
I usually win the "worst job" competitions because I used to collect specimens of roundworms (male only) from infected hog intestines. I've spent hours on the disassembly line, watching the buzz saws in action.

"Beautiful wine, talking of scattered everythings"
(and thanks to Scrymarch)

[ Parent ]
tell me, Clarice, by sasquatchan (4.00 / 1) #23 Wed Dec 21, 2011 at 04:51:47 PM EST
can you still hear them ?

[ Parent ]
it sticks and it burns. by sasquatchan (4.00 / 2) #2 Tue Dec 20, 2011 at 11:34:48 AM EST
Sister, ain't that the truth. My first candy making experience, I put my hand under the spoon to catch any drips. Bad, bad, bad, bad idea.

It looks so innocent by iGrrrl (4.00 / 2) #4 Tue Dec 20, 2011 at 11:37:49 AM EST
And yet hurts so much. Hot sugar is not to be trifled with. My stand mixer has a cover with a portal.

"Beautiful wine, talking of scattered everythings"
(and thanks to Scrymarch)

[ Parent ]
That sounds awesome by barooo (4.00 / 1) #6 Tue Dec 20, 2011 at 02:35:22 PM EST
I've made vanilla a few times, and made pumpkin once.  Every time, people are all "you can MAKE marshmallows?". 

man, i need a beefy taco now.
-gzt
I know!! by iGrrrl (2.00 / 0) #9 Tue Dec 20, 2011 at 03:06:04 PM EST
So easy, and so much better!!

I was making a batch of vanilla, when I thought, "Gingerbread marshmallows would be cool." But we were out of ginger. I'd ordered a bunch of spices, and the company had sent a sample of Apple Pie Spice, so I used that. Too much clove for me, so I modded it with a bit more cinnamon.  The use of apple juice changes the texture a bit, but it adds just a bit of apple flavor. Put a dash of cinnamon in the dusting powder and... Wow.  So I made both kinds.

"Beautiful wine, talking of scattered everythings"
(and thanks to Scrymarch)

[ Parent ]
After poking through my files here by sasquatchan (4.00 / 1) #11 Tue Dec 20, 2011 at 03:14:37 PM EST
I found our peeps pictures.. Was fun, and like iGrrrl said, unimaginably sticky sticky sticky.



[ Parent ]
Pastry pag? by R343L (4.00 / 1) #12 Tue Dec 20, 2011 at 04:14:19 PM EST
That is, how do you make them peep shaped? Squeeze the marshmallow out in the "right" way?

"There will be time, there will be time / To prepare a face to meet the faces that you meet." -- Eliot
[ Parent ]
The Mrs by sasquatchan (4.00 / 1) #13 Tue Dec 20, 2011 at 04:19:00 PM EST
would be so touched that you thought our peep mutants were actually peep shaped ;) (versus generic blob-like marshmallow thingies food-spray colored yellow)

Yes, pastry bag, two I think, to make bodies and heads.. And getting the melted marshmallow stuff in the bag is a god-awful sticky mess.

[ Parent ]
Those are awesome! by iGrrrl (4.00 / 1) #16 Tue Dec 20, 2011 at 05:12:42 PM EST
The Alton Brown recipe include piping mini marshmallows, but that totally wouldn't be worth the effort in my book.

These guys, though....

"Beautiful wine, talking of scattered everythings"
(and thanks to Scrymarch)

[ Parent ]
Molasses by Merekat (2.00 / 0) #8 Tue Dec 20, 2011 at 03:03:23 PM EST
What colour is molasses? When I was a kid we had the childcraft books including some US recipes and could never work out what to substitute. Memorably, it was not treacle.

Oh, the many kinds of sweet things by iGrrrl (2.00 / 0) #10 Tue Dec 20, 2011 at 03:13:49 PM EST
There are many kinds of molasses, so the colors can vary, but I think light treacle would work for this. Do they even cell corn syrup (usual brand is Karo) outside the US?

"Beautiful wine, talking of scattered everythings"
(and thanks to Scrymarch)

[ Parent ]
We have golden syrup. by ambrosen (2.00 / 0) #14 Tue Dec 20, 2011 at 04:44:23 PM EST
Which is a thick glucose syrup (wheat, not corn). Oh, wait, Wikipedia tells me it's a very light treacle, from cane sugar. Well, I learn something every day. Growing up, recipes always used to all for golden syrup, which we never had at home, so we had to substitute honey from the hives in the back garden. To my younger self, this was a bad thing and showed how deprived we were.

I attempted to make marshmallows from a recipe (in the food mixer cook book), but didn't know that the sugar had to be cooked to soft ball stage, so I had some soft fluff on top of some hard set gelatine.

[ Parent ]
That wouldn't be as nice by iGrrrl (2.00 / 0) #15 Tue Dec 20, 2011 at 05:11:09 PM EST
The cooking of the sugar is critical. And you can probably do it with Golden Syrup just fine.

"Beautiful wine, talking of scattered everythings"
(and thanks to Scrymarch)

[ Parent ]
"adulterant of choice" by mrgoat (4.00 / 1) #17 Tue Dec 20, 2011 at 10:09:16 PM EST
Ok, I got to this part. I invited over the girl from 32G, cracked a couple bottles of McCallan 15, and had some pretty hot sex on the counter.

My marshmallows did not, for some reason, come out right.

Please advise.

--top hat--

*snerk* by iGrrrl (4.00 / 1) #18 Wed Dec 21, 2011 at 07:58:40 AM EST
cornstarch or rice flour, dear, to adulterate the confectioners' sugar.

Although, I hope it was worth it.

"Beautiful wine, talking of scattered everythings"
(and thanks to Scrymarch)

[ Parent ]
Yeuch! by ambrosen (2.00 / 0) #20 Wed Dec 21, 2011 at 11:54:24 AM EST
Sounds sticky. In a bad sugary way, not a good bodily one.

[ Parent ]
well, that's true by iGrrrl (2.00 / 0) #22 Wed Dec 21, 2011 at 12:29:08 PM EST
But at least he didn't try to replicate the 'hot wax' thing with the boiling sugar.

"Beautiful wine, talking of scattered everythings"
(and thanks to Scrymarch)

[ Parent ]
Apple Pie Marshmallows | 23 comments (23 topical, 0 hidden) | Trackback