Spiced Marshmallows
Description:
These delightful Spiced Marshmallows, a creation from the renowned Chef Bradley Ogden from Caesars Palace, are a perfect accompaniment to a steaming cup of hot chocolate on a chilly winter evening. Found within the festive pages of the Christmas edition of the Las Vegas Review Journal newspaper, this recipe promises a sweet indulgence that captures the essence of the holiday season.
Cooking Times:
- Preparation Time: 1 hour and 30 minutes
- Cook Time: 1 hour
- Total Time: 2 hours and 30 minutes
Nutritional Information (Per Serving – 1 Marshmallow):
- Calories: 54.1
- Fat Content: 0g
- Saturated Fat Content: 0g
- Cholesterol Content: 0mg
- Sodium Content: 2.7mg
- Carbohydrate Content: 13.6g
- Fiber Content: 0g
- Sugar Content: 10.9g
- Protein Content: 0.2g
Yield: 48 Marshmallows
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 cups | Granulated sugar |
| 1 cup | Corn syrup |
| 1 1/2 cups | Water |
| 9 sheets | Gelatin |
| 2 tbsp | Gelatin powder |
| 1/2 tsp | Allspice |
| 1/4 tsp | Nutmeg |
| 1 tsp | Cinnamon |
| 1 cup | Powdered sugar |
| 1/4 cup | Cornstarch |
Instructions:
-
In a heavy-bottomed noncorrosive 2-quart saucepan, combine granulated sugar, corn syrup, and 3/4 cup of water.
-
Place the saucepan over medium heat and, using a candy thermometer, cook the mixture until it reaches 260 degrees Fahrenheit (the hard ball stage).
-
While the sugar mixture is cooking, in a separate bowl, bloom the gelatin sheets in the remaining 3/4 cup of cold water for 5 minutes. (Note: Blooming is a method of softening and swelling the gelatin for smooth dissolution when heated).
-
Stir the dissolved gelatin into the 260-degree sugar mixture, then remove from heat and set aside to cool for 5 minutes.
-
In a large mixing bowl, using an electric mixer, beat the egg whites until stiff peaks form.
-
Slowly pour the gelatin mixture into the beaten egg whites, then add the allspice, nutmeg, and cinnamon. Continue beating until the mixture cools, approximately 12 minutes.
-
Sift the powdered sugar and cornstarch into a separate bowl. Using a quarter of the sugar mixture and a sifter, dust a 17 x 11-inch cookie sheet.
-
Once the egg white mixture has cooled, pour it onto the prepared cookie sheet and smooth it out using a pastry spatula. Alternatively, fill a pastry bag and pipe the mixture into desired shapes and sizes.
-
Allow the marshmallow mixture to sit for about an hour, then use kitchen shears to cut it into appropriate sizes.
-
Coat the marshmallows with the remaining sugar-cornstarch mixture.
-
Store the marshmallows in an airtight container until ready to use, whether for recipes or as a delightful topping for your favorite hot chocolate.
Enjoy your homemade Spiced Marshmallows as a delightful treat or as a thoughtful gift for friends and family during the festive season! 🎄🍫
