Wednesday, February 29, 2012
Maple-Bacon Marshmallows
Provided by: KitchenDaily Editors 
7 hr 15 mins total 0 mins prep
Recipe courtesy of Marshmallow Madness!: Dozens of Puffalicious Recipes by Shauna Sever/Quirk Books, 2012.
- THE BLOOM:
- 4 1/2 teaspoons unflavored powdered gelatin
- 1/2 cup cold water
- THE SYRUP:
- 2/3 cup sugar
- 1/2 cup Grade A dark or Grade B maple syrup*
- 1/4 cup light corn syrup
- 1/4 cup water
- 1/4 teaspoon salt
- THE MALLOWING:
- 1/8 teaspoon ground cinnamon
- 1/2 cup (about 1 1/2 ounches) finely chopped candied bacon**
- 1/2 cup Classic Coating, plus more for dusting
- CLASSIC COATING:
- 3/4 cup confectioners' sugar
- 1/2 cup cornstarch or potato starch
- *The key to getting real maple flavor is using a dark amber Grade A or Grade B syrup, which are bolder than lighter Grade A varieties.
**To make candied bacon, lay 6 or 7 bacon slices on a wire rack set over a sheet pan lined with foil. Combine ¼ cup light brown sugar with 1/8 teaspoon ground cinnamon. Rub over both sides of bacon. Bake at 350°F until deeply caramelized, 30 to 35 minutes. Let cool before chopping into bits.
- Lightly coat an 8-by-8-inch baking pan with cooking spray.
- WHISK TOGETHER the gelatin and cold water in a small bowl. Let it soften for 5 minutes.
- STIR TOGETHER the sugar, maple syrup, corn syrup, water, and salt in a medium saucepan. Bring it to a boil over high heat, stirring occasionally, until it hits 240°F. Be prepared to lower the heat as neededthis syrup likes to bubble up. Microwave the gelatin on high until completely melted, about 30 seconds. Pour it into the bowl of a stand mixer fitted with the whisk attachment. Set the mixer to low and keep it running.
- WHEN THE SYRUP reaches 240°F, slowly pour it into the mixer bowl. Increase the speed to medium and beat for 5 minutes. Increase to medium-high and beat for 3 more minutes. Add the cinnamon, increase to the highest speed, and beat for 1 minute more. Quickly fold in the bacon bits. Pour the marshmallow into the prepared pan. Sift coating over top. Let it set for 6 hours in a cool, dry place. Use a knife to loosen the marshmallow from the edges of the pan. Invert the slab onto a work surface. Cut it into pieces and dust them with more coating.
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CLASSIC COATING:
Sift the ingredients together in a large bowl or combine them in a food processor. I tend to make several cups' worth at a time and store it in an airtight container; it keeps forever.
¶ 3:06 PM 
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