Mulled Apple Cider, Honey, & Jaggery Marshmallows

Cider marshmallow experiments. I made my mulled apple cider marshmallows with corn syrup and white sugar first, per usual, but for the second batch, I tried swapping those ingredients for honey and jaggery.

The honey makes the syrup boil up much higher, so you do need to use a bigger pot, or be extra careful watching the temp, or you’re likely to have it boil over. And the honey/jaggery version gave a stickier marshmallow, needing to be tossed in powdered sugar a second time. But I like this version better, with more complexity to the flavors.

I would still like a little more brightness of apple; the mulling concentrates and changes the flavor. Maybe adding a little apple extract next time? Hmm…

4 c. apple cider

4 sticks cinnamon

12 cloves

3 packages unflavored gelatin

1 c. jaggery (or dark brown sugar)

1/2 c. honey

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. MAKE MULLED CIDER: 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 c. for marshmallows, sieving out any whole spices; drink whatever remains. (Can be done in advance.) If you simmer for longer, the flavor concentrates more; you can simmer it all the way down to 1 c. if you like, but it’ll take quite a long time.
  2. Empty gelatin packets into bowl of stand mixer (whisk attachment), with 1/2 c. of the 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 the other 1/2 c. of mulled cider, jaggery, honey, 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.
  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.

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