April 03, 2013

Maple Pecan Marshmallows

Things are crazy over here!  Work is hectic; getting ready to go to a conference and frantically trying to get some more data.  Why does it always seem like it’ll be ready right before you have to go? 

Husband’s birthday is coming up, so plans are in full swing for that.

And I totally saw some buds on trees today!  Take that flurries!

I have definitely been on a marshmallow kick lately, ever since I discovered how easy marshmallows are to make at home.  So of course, now I want to see what I can change and stuff into them.  Totally normal.  

S’mores are an obvious choice, and if they happen to have caramel in them, all the better. 

This time we are being slightly more sophisticated.  We are replacing the corn syrup with maple syrup (cause, you know, it’s so much better), and packing them full of pecans.  Maple pecan = classic combo.  The maple syrup is less viscous than the corn syrup, so these marshmallows are a little less elastic and a little more like nougat in texture, but that’s ok.  Just letting you know.   

These remind me of France: visiting chocolate and pastry shops and wearing a silk scarf with my sun dress.  

These are sweet and mapley with a nice crunch from the pecans.  These feel fancy while still being chewy, melty, marshmallowy goodness! 

Maple Pecan Marshmallows
Adapted from LCBO Food and Drink magazine

1/2 cup icing sugar
1/2 cup corn starch
1/3 cup water
2 tbsp (~2 packets) unflavoured gelatine
1/3 cup water
1/3 cup maple syrup
1/4 tsp salt
1 and 1/3 cup sugar
1/2 tsp vanilla extract
1/2 tsp maple extract (optional, just adds a deeper maple flavour)
1 cup chopped pecans

Grease an 8 inch square pan with some vegetable oil.  Mix together corn starch and powdered sugar.  Use 1/4 cup of the mixture to dust the bottom and sides of the pan, making sure all are covered. 
Pour 1/3 cup cold water into a large bowl or the bowl of a stand mixer.  Sprinkle gelatine on top and allow to sit for 15 minutes. 

In the meantime, combine remaining 1/3 cup water with maple syrup, salt, and sugar in a medium saucepan over medium heat.  Stir until sugar is dissolved.  Stop stirring and wait for mixture to boil.  As soon as it boils (ie bubbles are quickly rising to the top of the liquid), time 4 minutes.  Remove from heat.  Immediately start your mixer on low speed and pour sugar syrup down the side of the bowl in a thin but steady stream.  Once all the syrup is in, increase speed to high and continue beating until the bowl is lukewarm, about 7-10 minutes.  Add vanilla and maple extract and mix until combined.  Stir in chopped pecans. 

Turn out the sticky, sticky mass into your prepared pan.  Smooth with damp fingers.  Let sit, uncovered at room temp for one hour, then dust top with another 1/4 cup of powdered sugar/cornstarch mixture.  Let set overnight. 

When ready to cut, sprinkle some powdered sugar/cornstarch onto a cutting board and turn your marshmallow out of the pan.  Lightly oil a sharp knife and cut marshmallows into squares.  Roll each square in powdered sugar/cornstarch. 

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