The moment I laid eyes on the recipe for these marshmallows, I was determined to make them for s’mores as in the linked recipe (look for my version of the s’mores later in the week). Despite my excitement about this particular combination of flavors, this ended up being a particularly divisive recipe, with reactions varying from enthusiastic pleas for a taste to an incredulous “there’s meat in those?” Bacon in marshmallows may indeed seem strange but when it’s candied bacon alongside maple syrup, it actually makes a lot of sense, especially if you (like me) love salty-sweet combinations. If you had the same reaction as me, you already know you want to make this recipe. If you’re on the edge though, not sure if you’re up to something this strange, I’d like to encourage you to take the plunge. Of course, you could also make this recipe and omit the candied bacon; the base marshmallow is surprisingly easy to throw together with very impressive results. Having never had homemade marshmallows prior to this, I was very pleasantly surprised at the great fluffy yet sticky texture and sweet but not cloying flavor, reminiscent of but far superior to the store bought variety.
Maple Bacon Marshmallows (adapted from Kitchen Konfidence)
Yield: about 25 (1 1/2″ square) marshmallows
- 1 1/2 Tbsp unflavored powdered gelatin*
- 1/2 cup + 1/4 cup water
- 2/3 cup granulated sugar
- 1/2 cup maple syrup
- 1/4 cup corn syrup
- 1/4 tsp kosher salt
- hefty pinch ground cinnamon
- 1/2 cup finely chopped candied bacon
- 1/2 cup powdered sugar
- 1/3 cup corn starch
*This came out to two packets for the brand I purchased.
- Oil an 8×8 (or 9×9) pan, using a paper towel to wipe away excess.
- In a small bowl, whisk together 1 1/2 Tbsp unflavored powdered gelatin and 1/2 cup water, then set aside.
- In a medium saucepan, stir together 2/3 cup granulated sugar, 1/2 cup maple syrup, 1/4 cup corn syrup, 1/4 tsp kosher salt, and hefty pinch ground cinnamon. Bring to a boil over high heat, swirling the pan occasionally to make sure the sugar melts evenly. Boil until the mixture reaches 240 degrees (or until the mixture forms a soft ball when dropped into cold water), then remove from heat.
- Microwave the gelatin mixture for 30 seconds, then pour into the bowl of a stand mixer fitted with a whisk attachment.
- Briefly whisk on low, then slowly pour in the hot syrup, increase the speed to medium, and beat for 5 minutes. Increase the speed to medium-high, and beat for 3 minutes, then increase to the highest speed, and beat for 1 minute.
- Using a silicon spatula, quickly fold in 1/2 cup finely chopped candied bacon, then pour the marshmallow into the prepared pan, and smooth out the top.
- In a small bowl, whisk together 1/2 cup powdered sugar and 1/3 cup corn starch, then sift a few spoonfuls of the mixture evenly over the marshmallow. Cover the bowl, and set aside to use once marshmallows are cut.
- Let the marshmallow set uncovered in a cool, dry place for at least 6 hours and preferably overnight.
- When ready to cut, run a sharp knife along the edges of the pan to release the marshmallow, then invert onto a cutting board. Using a cookie cutter or sharp knife, cut the slab into individual marshmallows.
- Dust all the finished marshmallows with the sugar-starch mixture until evenly coated. Store in an airtight container; these marshmallows should stay good for about a week.