How ’bout we eat our weight in boozy buttery marshmallows today? With a healthy dose of rum and a nice touch of butter, you’ll want to float these babies in your hot chocolate foh’ sho’!

Spiced Buttered Rum Marshmallows {mind-over-batter.com}

These past two weeks have been rough. I wonder, is Mercury in retrograde? Is there some planet eclipsing my communication house? Because seriously – I feel the things I’m saying are hella clear, yet not being understood.

Its been a shitty two weeks. And when life has taken a dump of my happiness nothing works.

Nothing.

Spiced Buttered Rum Marshmallows

I planned 3 recipes this week and none of them worked. As in, not one of them could be composed well enough to photograph. They kept falling apart, yet when prepared were completely intact.

Perhaps the planet is tilting just to mess with me. Or maybe there is just way too much negativity in my life. I need to cleanse my aura or something.

Anyway, let’s talk about these marshmallows filled with booze and butter.

Spiced Buttered Rum Marshmallows {mind-over-batter.com}

I made these in October, way before Halloween. Marshmallows are notoriously difficult to photograph, so I wasn’t too happy with these shots. I planned to photograph them again, but that got pushed back for about 10 weeks.

Then today I realized I had no new content to share. Warning – This week I’ll share one more post that has nothing to do with the Superbowl or Valentine’s Day. Another post I found the photos to be meh. I think I’m on a photography slump. Bear with me. The recipes, however, are the bomb.com

F*** it. I don’t care how they look. I also don’t care that one of my photos displays fall leaves when it’s clearly winter out there.

Spiced Buttered Rum Marshmallows {mind-over-batter.com}

So these marshmallows are… Well… They’re perfect for crappy days. There’s a healthy amount of booze and butter here, both of which you can taste with every bite. Don’t let the length of this recipe fool you. I’m just being thorough. Marshmallows are simple as hell. All you really need is a candy thermometer. Unless you can tell what 240 and 210 degrees Fahrenheit are just by eyeballing it. If that is the case, I bow down to you, boo.

Spiced Buttered Rum Marshmallows {mind-over-batter.com}

I won’t bore you further. You need to make these marshmallows. You’ll need to float them in your hot chocolate for a boozy buttery situation. NEED.

Plus you’ll need them for days when you’re attempting to communicate your feelings – Days where your intentions are clear but there’s an eclipse in your communication house (is it Jupiter? I forget) and people are JUST.NOT.LISTENING.

Spiced Buttered Rum Marshmallows {mind-over-batter.com}

Spiced Buttered Rum Marshmallows

By 01/20/2015

Instructions

Prepare the coating:

In a medium bowl combine the powdered sugar and cornstarch. Cover and set aside.

Prepare the pan:

Spray an 8”x8” square pan with PAM spray and sift the marshmallow coating to bottom of the pan. You are looking for an even coat. Set the pan aside.

Prepare the bloom:

To the bowl of a stand mixer fitted with a whisk attachment, combine the gelatin, water, ground cinnamon, cloves, ginger and nutmeg. Stir with a fork lightly to combine and prevent the gelatin from clumping to the bottom of the bowl. Leave in the mixer while you prepare the sugar syrup.

Prepare the sugar syrup:

In a medium stainless steel pot combine the light corn syrup, granulated sugar, dark rum, water, vanilla bean paste, maple syrup and salt. Bring to a boil over medium high heat. Cover the pan with a lid and continuing boiling, covered, for 5 minutes. Covering the pan allows steam to form which melts any sugar which may have crystalized. After five minutes, insert a candy thermometer and bring up the temperature of the syrup to 240° Fahrenheit.

Marshmallow makin’:

Once the syrup has reached 240° Fahrenheit, remove pan from heat and allow the temperature of the syrup to reduce to 210° Fahrenheit. This can take anywhere from 10 to 15 minutes. You can help it along by partially submerging the pan in a bowl of ice water and stirring the syrup.

Once the syrup has reached 210° Fahrenheit, carefully pour the syrup (be careful – It’s STILL HOT!) into the mixing bowl with the bloomed gelatin. Start your mixer, on low at first as you add the syrup, and then increase the speed to high. Allow the mixture to almost double in volume, and then add butter 1 tablespoon at a time. Whip on high speed until the mixture thickens and becomes fluffy. At first it will seem like the butter is resisting to mix into the marshmallow mixture, but keep mixing until – It will get there. What you’re looking for a mixture that has doubled in volume.

Turn off the mixer and using a silicone spatula very lightly sprayed with PAM, pour the mixture into the prepared pan. Smack the pan a few times against your counter to remove air bubbles and sift some of your prepared coating over the top of the marshmallow mixture. Cover with plastic wrap and refrigerate overnight to set.

To cut marshmallows:

Remove marshmallow pan from the fridge. Liberally sift your work surface with the marshmallow coating. I mean, be liberal with it. Don’t skimp on it. Remove the plastic wrap from the pan. Use a knife (or your fingers) to loosen the marshmallow from the pan and pull it out. Place onto the powdered surface and then flip the marshmallow square to coat the other side.

Using a large chef’s knife (or the largest knife in your kitchen), cut 8, 1” vertical strips. Periodically clean your knife because marshmallows stick! Now with your knife make 1” increment cuts horizontally. You should now have a crap load of marshmallows squares - Or rectangles, if you have linear issues. And I say a crap load because I forget to count. Nah… It’s because I’m eating the marshmallows. Always.

As you cut the marshmallows, toss them into the marshmallow coating to prevent sticking. Store them in an airtight container or a large ziplock back. They last forever…Really – Weeks and weeks.

And weeks.

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