Food and Things

St Patrick's Day Marshmallows. Photo by Renee Marton.

On St. Patrick’s Day, try the recipe for these marshmallows laced with cocoa—and what else?—Irish whiskey. Munching on these pillowy snacks with a little glass of Irish whiskey—now that is a way to celebrate Paddy’s Day!

St. Patrick’s Day Marshmallows

Renee Marton

INGREDIENTS

Prepare the Pan
1 12 by 8 inch pan, with sides, sprayed with oil, and lined with plastic wrap (including the sides)
For dusting the plastic sheeting:
1/2 cup powdered sugar
1/2 cup Dutch process cocoa
Mix together, and sift through a strainer.  Sprinkle a couple of teaspoons on the bottom of the pan, and save the rest for later.

For the Marshmallows
3 tablespoons powdered gelatin (about 4 packets)
1/2 cup Irish whisky
1 pound superfine sugar
1/4 cup corn syrup (light)
1/2 cup water
4 egg whites, large
1 teaspoon vanilla extract
1/4 cup cocoa powder (Dutch process), sifted so there are no lumps

METHOD

1. Put the whiskey in a microwavable bowl and sprinkle all the gelatin slowly and evenly over it so the gelatin is absorbed into the liquid.  Once most of it is absorbed, place in microwave for 5 seconds.  Repeat this step until the gelatin is completely dissolved.  Set aside at room temperature.  You will need this to be liquid when you pour it into the mixer later.

2. Put the sugar, corn syrup and water in a saucepan, and heat until it starts to simmer.  Insert a candy thermometer into the liquid (it should clip onto the side of the pot, and the tip should not touch the bottom of the pot).

3. Put the egg white in a standing mixer or use a hand mixer.  When the sugar mixture reaches around 230F, start whipping the whites at high speed.  When it reaches 245F (which will happen fast), reduce the speed and SLOWLY (and carefully) pour in the hot sugar mixture.  Next, add the gelatin mixture.  Finally, add the powdered cocoa.  Scrape down the sides with a spatula (turn speed off for this).

4. Increase the speed of the mixer to medium for one minute, and then place it on top speed for about 10 minutes.  The mixture will go from a hot liquid to a fluffy marshmallow like frosting. If this has not happened after 10 minutes, mix it a few more minutes.

5. Add the vanilla, mix it in quickly by hand and then pour the marshmallow mix onto the lined pan.  It should spread out easily into the corners.  Use a toothpick to poke out any obviously large air holes, and leave the small ones alone.

6. Leave the marshmallow mixture out at room temperature for the next 6 to 8 hours, uncovered. When it  is firm to the touch— you press it gently and it springs back and is no longer sticky—dust the top heavily with some of the cocoa powdered sugar mix.  Then flip the pan over onto a flat surface, and gently pull off the plastic wrap. It will seem as though it won’t come off, but it will come off; just keep lifting it gently.  Once the plastic has been removed, dust that side with the rest of the powdered sugar and cocoa mix.

7. Cut into squares of any size, although I recommend 1 inch squares.

Related posts:

1. Halloween Recipe: Candy Corn Cupcakes To Wow Your Trick-or-Treaters
2. Recipe: White Chocolate Truffles with Cashews, Coconut and Drunk Raisins
3. Election Night Cake

March 6th, 2010 | Tags: food, recipe, snacks, St. Patrick's Day | Category: recipes, snacks |  Print This Post | Subscribe to comments | Leave a comment | Trackback URL