Apple Cider Marshmallows
Ingredients
Scale
- Vegetable oil, for brushing and greasing
- Three 1/4-ounce packets unflavored gelatin
- 1 cup spiced apple cider
- 2 1/2 cups granulated sugar
- 2 large egg whites
- Powdered sugar, sifted
Instructions
- Line two pans, 8×8″ or bigger, with parchment paper, leaving an overhang on two sides (like handles). Brush the bottom and sides of the pans with vegetable oil; dust with powdered sugar. Set aside.
- In a small pot, simmer the cider until it’s reduced down to 1/2 cup. Pour into a bowl to cool. When it’s no more than warm, whisk in the gelatin.
- Meanwhile, combine 2 cups water and granulated sugar in a medium pot. Stir over low heat until the sugar dissolves, then heat to a rolling boil until the temperature reaches 250F.
- Meanwhile, beat the egg whites until stiff.
- Whisk the cider-gelatin mix into the sugar mixture (if the gelatin has set, microwave it gently). Turn the mixer on low speed and slowly pour in the sugar-gelatin mix. Increase speed to medium high and beat until the mixture is doubled in volume and falls in thick ribbons when the whisk is raised, about 5 minutes.
- Pour the mix into the pans. Allow to set at room temperature, at least 2 hours.
- To remove marshmallows, use the parchment paper handles to lift the contents out. Cover a baking sheet with more powdered sugar. Cut marshmallows to desired size and place on baking sheet. Toss until they are well coated.
- Store at room temperature in an airtight container for up to 2 weeks.
Find it online: https://www.bearandbugeats.com/apple-cider-marshmallows/