I have a love hate relationship with miss Katie of Butterlust. I love her because her recipes are always on point – like ridiculously delicious every single time. But I totally blame her for my constant cravings for chocolate and cookies and all things delicious at any given moment. Her food photography is some of the best of the best, which makes me ridiculously excited to have here monthly to fill in a “tasty treats” slot. But before we get to Katie’s goodies below, I really think you need to add her blog to your reader. We can all get pleasantly plump together!
Hey there Lark & Linen Readers! A huge thanks to Jacquelyn for having me — I’m so excited to share my sweet tooth with y’all! Speaking of, Halloween has passed and we are entering into the absolute best time of year, don’t you think? My scarves and boots have officially made an appearance, and even down here in Texas there is a chill creeping into the air that has been making me crave cozy drinks and warm fall spices. And since fall drinks are made infinitely better when there’s a fluffy, creamy marshmallow melting on top, today I’m sharing a homemade version! These marshmallows are far superior to anything you’ll find in a supermarket. They’re infused with spiced apple cider, sweetened with a touch of honey and brown sugar, and so light and fluffy that you’ll never go back to packaged. They make the perfect addition to a warm cup of mulled cider or even your chai latte — bonus points for using them in autumn-themed s’mores! Enjoy! XO, Katie
Photography, Recipe & Styling: Butterlust Blog
Read on for the recipe!
- 1 cup apple cider
- 3/4 cup water
- 1 1/2 cups granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup honey
- 1/2 teaspoon salt
- 2 tablespoons unflavored powdered gelatin (about 2 1/2 packets)
- 2 large egg whites, room temperature
- 1/4 tsp cinnamon
- 1/4 tsp cardamom
- pinch of cloves
- 1 cup powdered sugar mixed with 1 1/2 teaspoons cinnamon
- 1. In a small saucepan, heat your apple cider over medium high heat and simmer until it has reduced to 1/2 cup. Set aside to cool. While your reduced cider is cooling, line a 9x9 (for thicker marshmallows) or 13x9 pan with plastic wrap or parchment paper, grease very thoroughly with butter or cooking spray and then sprinkle with some of the powdered sugar mixture.
- 2. Once cooled, combine the reduced cider with the gelatin in a small bowl, whisk lightly, and set aside to set up.
- 3. In a medium saucepan (if you don't have good medium-sized saucepan, use a large one because the mixture will bubble) combine the water, granulated sugar, brown sugar, honey and salt over medium heat, stirring occasionally until the sugar is dissolved. At this point you're going to stop stirring. Brush the sides of the pan with a wet pastry brush to prevent any crystals from forming (optional), and insert a candy thermometer. Continue to cook until the thermometer reaches 240 degrees F.
- 4. While your waiting for your sugar syrup to heat, place your egg whites into the bowl of a stand mixer fitted with whisk attachment. When the syrup reaches about 230F start to beat the egg whites on medium speed. The goal is to have the egg whites at firm peaks when the sugar syrup reaches 240 F. If the whites are ready before the syrup just stop the mixer -- do not over mix. 5. Also during this time, microwave the bowl with gelatin in it for 20 seconds, until it liquefies.
- 6. Once your sugar syrup reaches 240F, remove from the heat immediately and whisk in the gelatin mixture until dissolved. Next, slowly and carefully stream the hot sugar syrup into the egg whites as the mixer is running on low. Once all of the syrup is in, turn the mixer to high speed and beat until the marshmallow is glossy and thick, about 10 minutes. When you lift the beater from the mixer, it should slowly drip back into the bowl in a thick ribbon. Add the spices and mix again on medium, just until combined.
- 7. Using a greased spatula, scrape the marshmallow into the prepared pan and smooth it into an even layer. You may need to grease your hands and pat the marshmallow gently to mold it to the pan. Sprinkle generously with the powdered sugar mixture and let the marshmallow rest at room temperature for at least 6 hours, or overnight. Once set and ready to cut, sprinkle the top with powdered sugar mixture again and dust your work surface with powdered sugar as well.
- 8. Remove the marshmallow from the pan (you may need to run a knife around the edges), and invert onto the work surface. Don't be afraid to jiggle the pan and/or use a knife to help remove the marshmallow from the pan. Once removed, peel away the parchment or plastic wrap and dust with more powdered sugar. Cut the marshmallow into squares using a large chef's knife or pizza roller. It's easiest if you wash the knife frequently with hot water and spray it with nonstick spray or rub with butter. Roll the cut sides of the marshmallows in powdered sugar.
- 9. Store Honey Apple Cider Marshmallows in an airtight container for 3-4 days. They will keep longer than this, but they start to taste stale within a few days, depending on the humidity levels of your house.