For March-mallow Madness. And for a perfect St. Patrick’s Day dessert!
Let me start by saying. . .I don’t love beer. I know. I’m so weird! It’s just not my thing. Never has been.
But last year for St. Patrick’s Day I made these insane Irish Car Bomb Cupcakes and loved how I couldn’t really taste the beer; it just intensified the cupcakes’ chocolate flavor.
These marshmallows are the same. You taste a hint of bitterness from the beer but it really just serves to give the marshmallows a deeper chocolate flavor.
I know I’ve discussed how bad I am at waiting. I’m bad. Terrible.
But usually when I make marshmallows I control myself long enough to let them set before I taste them. Not so, this time. I couldn’t resist scooping a giant fingerful of unset marshmallow right out of the bowl. You guys, it just looked too good to pass up. Luscious and deep brown and it smelled so chocolate-y and I know you don’t fault me for my lack of self-control where matters of chocolate are concerned.
And OMG it tasted like the richest chocolate frosting ever. And after they set? Even better. I adore marshmallows’ soft, pillow-y texture.
The deep chocolate flavor totally made up for the fact that my kitchen smelled like a brewery for several hours after I made these.
Marshmallows, as I’ve said about a thousand times, are not at all difficult to make. These require one extra step: you have to reduce some of the beer, then chill it, before using it in the recipe. Alcohol will impede the gelatin’s ability to set, so you need to cook it out. (Sorry, this is not a candy that will get you drunk. But if you buy enough beer, you can just drink the leftover if drunkenness is what you’re after.)
And of course, follow the recipe closely. When I say to pour the sugar-corn syrup-beer mixture slowly down the side of the bowl I MEAN IT! If you add it too quickly, the gelatin will overheat and your marshmallows won’t set properly.
They will still taste amazing though.
- 1 1/2 cups stout beer, divided*
- 3 envelopes unflavored gelatin
- 1 1/2 cups granulated sugar
- 1 cup light corn syrup
- 1/4 teaspoon salt
- 1/4 cup + 1 tablespoon unsweetened cocoa powder, sifted and divided
- 1 cup powdered sugar
- Grease a 9- x 9-inch baking pan with cooking spray and set aside.
- Bring 1 cup of beer to a boil in a small saucepan. Boil for 3 minutes. Refrigerate for at least one hour.
- Pour 1/2 cup of the reduced beer into a stand mixer fitted with the whisk attachment and sprinkle the gelatin over the beer’s surface. (Discard any remaining beer.) Set aside to allow gelatin to soak.
- In a large (6- to 8-quart) saucepan over high heat, stir together the granulated sugar, corn syrup, salt, and another 1/2 cup of beer. Bring the mixture to a rolling boil and continue boiling for 1 minute and 30 seconds. Remove from the heat.
- Turn mixer to low and mix gelatin and beer a couple of times. Carefully pour the sugar-corn syrup-beer mixture down the side of the bowl with mixer still on low. (Do this slowly to avoid splashes.)
- Turn the mixer to high and continue beating for 10-12 minutes, until the marshmallow is very thick and about tripled in size. Scrape down the sides of the bowl if necessary to keep batter from overflowing.
- Stop mixer and add 1/4 cup of cocoa powder, beating to combine.
- The marshmallow will begin to set up and become difficult to work with so quickly pour the mixture into the prepared pan and smooth the top.
- Grease a sheet of plastic wrap and lay, greased-side down, across the marshmallow. Press firmly.
- Leave the marshmallows to set for at least 5 hours. Overnight is better—they need some time to dry out or they’re too difficult to cut.
- Sift together the powdered sugar and remaining tablespoon of cocoa powder. After marshmallows have dried out, sprinkle a cutting board with half of the mixture. Invert the marshmallows onto the cutting board and cover the marshmallow with more of the mixture. Use a large, sharp knife to cut the marshmallow into 1-inch squares and roll each square in powdered sugar to cover every side.
- *I used Guinness Extra Stout and it worked perfectly—just enough beer flavor so you know it’s in there, but it’s not at all overpowering.
Happy St. Patrick’s Day! (How is it possible we’re already in March?)