Don’t rely on the pre-packaged marshmallows for roasting! These Spiced Cider Marshmallows will add a foodie flare to any bonfire!
Do you know what would make your s’mores exponentially more exciting? Spiced Cider Marshmallows.
This weekend we’re having our annual fall party and I couldn’t be more thrilled! We’re going to have an outdoor movie, chili, (spiked) cider, and of course, hot dogs and s’mores on the bonfire. In addition to the classic bag of jumbo Jet Puffed marshmallows, I’m also going to be bringing along these homemade marshmallows for the more adventurous. These have the most amazing subtle apple cider flavor that is perfect for fall.
If you’ve never made marshmallows at home, they are so much fun! Aside from the fact that you can make them whatever flavor you want, they’re such a fun way to spend a Saturday afternoon. How delicious do these chocolate covered caramel marshmallows look?! Those are on my must-make list for the holidays for sure. If you enjoy candy making in the slightest then you will love creating your own marshmallows. I think I’m going to use the leftovers to make some fun fall Rice Krispie treats. Yes, please! While making marshmallows is one of the culinary worlds greatest treasures, they can also be quite messy. To cut down on some of the clean up, be sure to: use parchment paper to line your baking dish, use a silicone spatula, and coat everything (even your hands) with the powdered sugar and cornstarch mixture. If you do those things then you’ll have easy clean up and you have no excuse not to make these. Good luck and happy marshmallow roasting!
Looking for more marshmallow fun? Try my Toasted Marshmallow S’more Fudge!
- 1 cup apple cider (will be reduced to ½ cup)
- ½ cup powdered sugar
- ½ cup cornstarch
- 3 packets unflavored gelatin
- ¼ tsp cinnamon
- ¼ tsp cardamom
- pinch of cloves
- ½ cups granulated sugar
- ½ cup packed brown sugar
- ¾ cup maple syrup
- 1 tbsp light corn syrup
- ½ teaspoon salt
- In a small saucepan, heat the apple cider over medium-high heat and simmer until it has reduced to ½ cup. Set aside to cool slightly.
- Combine the powdered sugar and cornstarch in a medium bowl and stir to blend.
- While the cider is cooling, line a 9x9 pan with parchment paper, spray that with cooking spray, and lightly dust with some of the powdered sugar/cornstarch mixture.
- Once cooled, combine the reduced cider with the gelatin, cinnamon, cardamom, and cloves in the bowl of your stand mixer. Whisk the mixture lightly, and set aside to set up while you make the syrup.
- Stir together the granulated sugar, brown sugar, maple syrup, corn syrup and salt in a heavy, medium-large, stainless steel saucepan. Place over high heat with a candy thermometer attached to the side of the pan and submerged in the syrup. Do not stir again. Boil until the thermometer reads 248 F.
- When it reaches 248 F, very carefully and slowly pour it into the mixer bowl with the whisk attachment running on low speed.
- Increase the speed to medium and beat for 5 minutes. Increase to medium-high speed and beat an additional 3 minutes. Finally, increase to the highest speed and beat for 3 minutes. When you lift the beater from the mixer, it should slowly drip back into the bowl in a thick ribbon. At this point, quickly scrape it into the prepared pan. Coat a silicone spatula in the powdered sugar mixture, and use it to spread the marshmallow evenly into the pan.
- Sift a couple spoonfuls of the powdered sugar mixture over the pan of smoothed out marshmallow.
- Set aside for 6 hours (or up to overnight) in a cool, dry place, reserving the remaining coating mix.
- When you are ready to slice the marshmallows, lift out them out using the parchment paper, and turn onto a clean cutting board. Dust the top (which was the bottom) with some of the reserved coating mixture. Using a sharp knife or pizza cutter, cut the marshmallows into whatever size you desire.
- Dredge each individual marshmallow thoroughly in the coating mixture before storing in an airtight container. The marshmallows will be good as-is for 3-4 days but can be used melted or stirred into hot chocolate for up to a week.