Cinnamon-Tossed Mulled Apple Cider Marshmallows
Kavya has a new favorite marshmallow! For a long time, passionfruit marshmallows topped her list, but yesterday, they were unseated unceremoniously by the flavor of the season.
(I like these a lot, but passionfruit is still the queen of my heart.)
1 c. apple cider
1 stick cinnamon
3 packages unflavored gelatin
1/2 c. water
1 1/2 c. sugar
1/2 c. light corn syrup
1/4 teaspoon salt
butter (for greasing the pan)
cinnamon powder for dusting (a few T)
powdered (confectioner’s) sugar (about 1/2 c.)
1. In a small pot on the stove, heat cider with cinnamon and cloves. Bring to a boil, turn down to a simmer, and simmer 10 minutes or so. Remove 1/2 c. for marshmallows, sieving out any whole spices; drink whatever remains. (Can be done in advance — in my case, I mulled a bigger pot of spiced cider to enjoy straight up on a cold day, and just set some aside for marshmallows.)
2. Empty gelatin packets into bowl of stand mixer (whisk attachment), with 1/2 c. mulled cider. Stir briefly to combine.
3. In a small saucepan (a bigger one will be heavy and hard to hold steadily at a later stage) combine water, sugar, corn syrup, and salt. Cover and cook over medium high heat for 4 minutes. Uncover and cook until the mixture reaches soft ball stage (240 degrees if you have a candy thermometer), approximately 8 minutes. Once the mixture reaches this temperature, immediately remove from heat; if it continues, it will swiftly turn into hard candy.
4. Turn mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. (Be very careful with the sugar syrup, as it is scaldingly hot and will burn you badly if it gets on your skin.) Once you’ve added all of the syrup, increase the speed to high.
5. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 minutes. Add food color if desired — if not, they’ll be white.
6. While it’s whipping, butter a large 9 x 12 pan. Prepare an oiled spatula. Pour the mixture into the prepared pan, spreading it evenly (and swiftly) with the oiled spatula.
7. Sprinkle with ground cinnamon and dust the top with enough of the powdered sugar to lightly cover. Reserve the rest of the powdered sugar for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
8. Turn onto a board, cut into squares, and dust all sides of each marshmallow with the remaining powdered sugar, using additional if necessary. May be stored in an airtight container for up to 3 weeks, or frozen.