Warm Apple Cider with Honey Rum Marshmallows
So it started like this, I was out of corn syrup, really wanted to make some marshmallows, and didn’t want to go to the store. So I decided on honey marshmallows. And then the little one started with a runny nose and sore throat. So I added a little rum extract, because rum or whiskey and honey always use to make me feel better. And then I put them on some warm cider to make a drink to help soothe my son’s throat. So I ended up with an amazing warm apple cider, all dressed up with these unique marshmallows. If your not into rum, just use vanilla extract.
Honey Rum Marshmallow Recipe
1 cup honey
1 1/2 cups sugar
3 envelopes gelatin
1 cup cold water, divided
1/2 teaspoon salt
1 teaspoon rum extract – or substitute vanilla extract
1/4 cup cornstarch
1/4 cup powdered sugar
1. In your stand mixer, place 1/2 cup cold water and gelatin. Mix to combine. Put on whisk attachment. In a small saucepan, add 1/2 cup water, sugar, honey and salt. Bring to a boil and cook over medium high heat until candy thermometer reaches 240 degrees. If you don’t have a thermometer, just wait till the bubbles get thinner and much larger.
2. When honey mixture is ready, slowly pour it into stand mixer while mixer is on low speed. Turn mixer to medium. When it starts to bubble and get a little thicker turn to high and mix for about 15 minutes. (If you turn the mixer to high too quickly, the hot candy will fly all around your kitchen.)
3. While this is mixing, take a 9 x 13 pan and spray with nonstick spray. Add cornstarch and powdered sugar to a bowl and mix well. Add cornstarch and sugar mixture to 9 x 13 pan and dust it well. Pour out the excess and reserve for later.
4. When mixture is thick and white, add rum or vanilla extract. Mix until well incorporated.
5. Spray spatula with nonstick spray and use it to transfer marshmallow mixture to 9 x 13 pan. Dust with just enough cornstarch and powdered sugar to cover. Let sit at least 4 hours, or overnight.
6. To cut marshmallows. Transfer to a cutting board and cut with a pizza roller or a pizza rocker knife. Use the reserved cornstarch and powdered suger to dust all sides of the marshmallows. Store in an airtight container for up to 3 weeks.
7. Heat apple cider and top with marshmallows and freshly grated cinnamon.