The giveaway madness continues. Up for grabs this week? A copy of Shauna Sever's new book Marshmallow Madness: Dozens of Puffalicious Recipes. If you love marshmallows this book has it all. Chock full of easy-to-follow recipes to make marshmallows of all kinds from classic vanilla and Concord grape to Creme De Menthe, Margarita and Maple Bacon. Yes, Maple Bacon. Click the jump for the Maple Bacon recipe and more info on how to win a copy...
First up, let's talk about winning the book. Leave us a comment to tell us your favorite way to enjoy marshmallows. You can get an extra entry by liking us on FB. I'll pick a winner Friday afternoon and post the winner here, so be sure to check back! Contest disclaimers: Copy is being provided by the publisher. Contest is open to US and Canada only.
Now here's that recipe...
Makes: About 2 dozen 1 1/2-inch mallows
4 1/2 teaspoons unflavored powdered gelatin
1/2 cup cold water
2/3 cup sugar
1/2 cup Grade A dark or Grade B maple syrup*
1/4 cup light corn syrup
1/4 cup water
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/2 cup (about 1 1/2 ounces) finely chopped candied bacon**
1/2 cup Classic Coating, plus more for dusting
*The key to getting real maple flavor is using a dark amber Grade A or Grade B syrup,
which are bolder than lighter Grade A varieties.
**To make candied bacon, lay 6 or 7 bacon slices on a wire rack set over a sheet pan
lined with foil. Combine ¼ cup light brown sugar with 1/8 teaspoon ground cinnamon.
Rub over both sides of bacon. Bake at 350°F until deeply caramelized, 30 to 35 minutes.
Let cool before chopping into bits
Lightly coat an 8-by-8-inch baking pan with cooking spray.
WHISK TOGETHER the gelatin and cold water in a small bowl. Let it soften for 5
STIR TOGETHER the sugar, maple syrup, corn syrup, water, and salt in a medium
saucepan. Bring it to a boil over high heat, stirring occasionally, until it hits 240°F. Be
prepared to lower the heat as needed—this syrup likes to bubble up. Microwave the
gelatin on high until completely melted, about 30 seconds. Pour it into the bowl of a stand
mixer fitted with the whisk attachment. Set the mixer to low and keep it running.
WHEN THE SYRUP reaches 240°F, slowly pour it into the mixer bowl. Increase the
speed to medium and beat for 5 minutes. Increase to medium-high and beat for 3 more
minutes. Add the cinnamon, increase to the highest speed, and beat for 1 minute more.
Quickly fold in the bacon bits. Pour the marshmallow into the prepared pan. Sift coating
over top. Let it set for 6 hours in a cool, dry place. Use a knife to loosen the marshmallow
from the edges of the pan. Invert the slab onto a work surface. Cut it into pieces and dust
them with more coating.
Up for more Marshmallow Madness? In honor of the book, Quirk is sponsoring a true sweet sixteen pitting regional food bloggers against each other in the ultimate marshmallow showdown. Check out all the recapping action at Serious Sweets.
Recipes and photos courtesy of Marshmallow Madness: Dozens of Puffalicious Recipes by Shauna Sever, copyright 2012, reprinted with permission from Quirk Books