Saturday, July 18, 2015


Oh yeah! Finished the first type in a series of marshmallows and after a hiccup or two they finally turned out how I wanted them too!

I started the series with a Witbier style beer marshmallow. Specifically I used the UFO White from Harpoon Brewery. A witbier is a Belgian style beer that is pale and cloudy due to being unfiltered with wheat in the mash. Generally it is spiced with orange peel, coriander, and other spices. Its lively with carbonation, refreshingly crisp and one of my favorites for a nice day.

Below is the recipe. Forgive my photography. I don't have a nice camera yet and my phone is a few generations behind so the camera leaves a bit to be desired. Anyway here is the recipe give it a whirl and roast these puppies! Freaking delicious!

UFO White Beer Marshmallows
Time: 4:40 min
Cooking time:  40 min
Beer Break Time: 4 + hours

What you will need:
3pkgs-unflavored gelatin
1 c. flat UFO white, divided
Zest from 1 orange
1/8 tsp. ground coriander
1 ½ c. sugar
1 c.  Corn syrup
¼ tsp. salt
1 tsp. vanilla extract
¼ c. powdered sugar
¼ c. cornstarch

Measuring cups and spoons
Parchment paper
Mixer (stand or hand)
Candy thermometer

Go ahead and refresh your browser but I promise your eyes are not deceiving.
Oh yeah, we are kicking the smore’s game up in this kitchen! This is but one of the varieties I am working on, but they are freaking delicious. If I had a fire pit I would be happily roasting these puppies right now. As it is I’m carefully using a kabob skewer and a candle.  It is not lost on me how I look at the moment roasting a marshmallow over a candle flame. Whatever it takes right?

Anyway here’s how you make these delicious beauties in your own kitchen! Crack open a beer and let that puppy flatten out. This takes a while so it’s best to do this the night before. However if you are impatient like me, you can always pour the beer in a bowl and whisk it vigorously to flatten it out. In a separate bowl pour ½ c. flat beer, then sprinkle the contents of the three packages of unflavored gelatin on top of the beer and let it bloom. Set it aside.

Take a 9x9 pan and spray with non-stick spray and line with parchment paper. Dust the parchment paper with a mixture of the powdered sugar and cornstarch. Shake excess back into a separate bowl and save for later. Set the bowl and pan aside.

In a saucepan combine sugar, corn syrup, orange zest, coriander, salt, and the remaining ½ c. flat beer. The extra orange zest and coriander really brings out the orange peel and coriander notes in the beer. Mix well and then bring to a rapid boil for 1 min. It will bubble up so keep an eye on it. Turn the heat down med-high and stir continuously till the temp reaches 240 degrees F. Once you get there, break up the gelatin/beer mixture and turn the mixer on slow. Slowly pour the syrup mixture in a thin stream into the gelatin mix. Add vanilla extract. Once all the syrup mixture has been added, turn the speed up on the mixer slowly. Continue mixing till the mixture triples in volume. You know it’s done when you can lift the mixer (while its off please, or be prepared for a sticky mess all freaking over) and the marshmallow fluff drizzles off the mixer like lava before melting back into the rest of the mix. Using the rubber spatula, pour the contents of the bowl into the 9x9 pan we fixed up earlier. Spread evenly with the rubber spatula and sprinkle the top with some of the cornstarch and powdered sugar mix. Again save the remainder, as you will need it later. Set this aside. Allow at least four hours for the marshmallows to set up, though you can let them rest overnight as well. Its beer thirty, so crack a beer while you wait!

When the marshmallows are good and rested, dump out on to a work surface dusted with the powdered sugar and cornstarch mixture. The parchment paper should peel away fairly easily if you dusted it well enough. If not, easily work the paper off from the marshmallows. I’ve also found putting in the fridge a bit helps work these out. Sprinkle more of the powdered sugar mixture over the marshmallows. To cut the marshmallows, coat the edge of a pizza slicer or knife in the powdered sugar mixture and slice to desired length. I cut mine into 1-inch squares and got two dozen out of this mix. Toss the marshmallows in the powdered sugar mixture and serve! These will keep a week in a container or feel free to freeze up to a month. Basically start the campfire and get to roasting!

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