Thursday, December 31, 2009

Holiday Treats 2009: Homemade Marshmallows, Part 2

CCO is from Boston and apparently in New England they love molasses. He really loves it when I make anadama bread and one time he actually put molasses in his coffee. So when I saw that Eileen Talanian had a recipe for molasses marshmallows, I figured I had to make some.

I'm very glad I did. The molasses marshmallows have a great spicyness to them and taste almost like gingerbread. You coat them in a mix of powdered sugar with ginger, nutmeg and cloves.

From Marshmallows by Eileen Talanian

Eat Rating: Awesome. I'm having a hard time picking whether the plain marshmallow or this version is my favorite.
Difficulty: Medium to Hard.

3 tbsp (or 4 packets) unflavored gelatin
3/4 cup cold water
1/2 cup water
1/2 cup molasses
2/3 cup marshmallow syrup (See this post for how to make marshmallow syrup)
1 1/4 cups granulated sugar

1 cup powdered sugar
1/3 cup corn starch
1 1/2 tsp ginger
1 tsp cinnamon
3/4 tsp ground cloves

Grease a 9x13 glass pan with oil and set aside.

In a small bowl, mix the 3/4 cup of cold water with the gelatin until all the granules are wet. Set aside.

Place the remaining ingredients in a large saucepan. Bring to a boil, then cover with a lid for 2 minutes. After the 2 minutes are over, remove the lid and do not stir the mixture. Insert a thermometer and continue boiling until it reaches 248 degrees. Once it has reached temperature, remove from heat and add the gelatin. The mixture may foam up momentarily. That's ok. Gently stir until all the gelatin is incorporated.

If using a hand mixer, do the next steps right in the pan. If you are using a stand mixer, attach the whisk-head to the mixer. Carefully take the pot over to the mixer and pour the liquid into it. Not a big deal if some clings to the side of your pan. No need to scrape. Be very careful not to get any liquid on yourself because it's super hot. Turn on the mixer to high and beat for 10 to 12 minutes. At first, the liquid will be a dark brown translucent color. As the mixing continues, it will gradually lighten in color and start to get fluffy. It should double or triple in size. Once the mixture is light tan shade and the blades from the mixer leave clear streaks that do not immediately reincorporate themselves, it is done.

Pour the marshmallow batter into your prepared pan. It will need to sit for at least 4 hours, preferably overnight.

While the marshmallows are cooling, mix together the powdered sugar and cornstarch for the coating. Add the spices and mix until well combined. Set aside until the marshmallows are dry.

Once your marshmallows are ready, set up a workspace. Sprinkle some of the spiced powdered sugar on a cutting board and flip the marshmallow pan onto it. You may need to use your fingers or a knife to separate the marshmallows from the side of the pan. They shouldn't stick to it. Once they are out of the pan, use a pizza cutter or large knife to cut the marshmallows into pieces. Alternatively, you can use cookie cutters (oil them first). Once the marshmallows are cut, roll each piece in the spiced powdered sugar.

Immediately dunk several marshmallows into a hot cup of cocoa.

The marshmallows will keep for up to 2 weeks in a sealed plastic container at room temperature.


  1. Hi,
    I'm so glad you like the book! Be sure to try the berry versions in the summer when fresh local berries are available. You'll swoon!

    Happy New Year!

    Eileen Talanian

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