ale-fluffed confections were originally made by Executive Sous Chef
Piet Vanden Hogen at Pelican Pub in Pacific City, Oregon. Using Pelican
Pub's Wee Heavy or a local Barley Wine will add a bit of beer flavor to
marshmallow-topped mugs of hot cocoa, or as the filling for adult
S'mores, made with graham crackers and bittersweet chocolate. Featured
on page 189 of The
Best of American Beer & Food
by Lucy Saunders.
3 envelopes plain powdered gelatin (3 tablespoons)
4 to 5 ounces cold water
Unsalted butter for pan
1/4 cup sifted organic powdered sugar for pan
4 ounces decanted (no foam) Scottish ale or Barley Wine
2 cups pure cane sugar
1/4 teaspoon finely ground sea
6 ounces corn syrup
2 cups organic powdered sugar sifted with 2 tablespoons cornstarch
Use organic powdered sugar for best taste and texture. Adjust water to
soften gelatin according to humidity and elevation. The
texture of bloomed gelatin should be thick, smooth, not grainy.
1. Bloom or soften gelatin in 4 to 5 ounces water in the bowl of a stand
While gelatin softens, prepare 9x13-inch glass pan
buttering inside and sprinkling with powdered sugar to cover
and sides; shake pan so sugar is evenly applied.
2. Combine ale or barley wine, sugar, salt, and corn syrup in a large,
deep pot over medium-high heat, and bring to soft-ball stage,
F on a candy
thermometer. Mixture will foam
and turn caramel colored.
|3. Place bowl with
gelatin into a stand electric mixer fitted
with the whisk attachment. Turn mixer to Medium-Low and slowly pour in
hot syrup, whisking into bloomed gelatin until it starts to fluff. Do
not whip too fast or the hot syrup will splatter. Whip until
white and fluffy, about 10 minutes, adding vanilla extract during last
4. Scrape mixture into prepared pan and spread evenly. Sprinkle top
with 2-3 tablespoons powdered sugar-starch
mixture. When cooled and set (from 30 minutes to 3 hours depending on
humidity), turn slab out onto a cookie sheet dusted with half the
powdered sugar mixture. Slice into cubes with sharp knife or scissors
dipped in warm water between each slice. Roll cubes in remaining
powdered sugar mixture to coat evenly. Air-dry until not sticky (varies
by humidity). Keeps up to 10 days in sealed container.
Makes about 50 marshmallows.
The Best of
Beer & Food
Organic Powdered Sugar
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