Recipe courtesy of Rupa Battacharya
Mulled Cider Marshmallows
Total:
40 min
Active:
10 min
Yield:
about 24 medium marshmallows
Level:
Intermediate
Total:
40 min
Active:
10 min
Yield:
about 24 medium marshmallows
Level:
Intermediate

Ingredients

  • Vegetable oil, for brushing and greasing
  • Confectioner's sugar, for dusting
  • Three 1/4-ounce packets unflavored gelatin
  • 1 cup apple cider
  • 2 1/2 cups granulated sugar
  • 2 large egg whites
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/8 teaspoon freshly ground black pepper
  • Pinch ground cloves

Directions

Line an 8-by-8-inch square baking dish with overlapping sheets of parchment paper and a 2-inch overhang on at least two sides, brush the bottom and sides with vegetable oil and dust generously with confectioner's sugar, tapping out any excess. 

Bring the apple cider to a simmer in a small sauce pan over medium heat and reduce to 1/2 cup, about 6 minutes. Transfer it to a bowl. Sprinkle gelatin over cider and stir until dissolved. Set aside. 

Add the granulated sugar to a medium-large saucepan with 2 cups water. Set over low heat and stir until all of the sugar dissolves, then turn the heat to high and cook at a rolling boil until sugar reaches 250 degrees F, about 20 minutes. Turn off heat, stir in gelatin mixture (sugar will bubble up) and set aside. (If the gelatin mixture is too set, then microwave for a few seconds to loosen). 

Add the egg whites to the bowl of stand mixer fitted with the whisk attachment and beat on high until stiff, turn the mixer to low and add the sugar-cider mixture in a slow and steady stream. Turn the mixer up to high and beat until the mixture is thick, doubled in volume and the whisk leaves thick ribbons when raised from the bowl, about 5 minutes. Add spices and stir to combine. 

Oil a rubber spatula and scrape the mixture into the prepared pan and let cool and set at room temperature, about 2 hours. 

Dust a baking sheet with more confectioners' sugar. Lift the marshmallows out of pan with the parchment handles, and dust the top surface with confectioner's sugar. Oil a knife or a pizza cutter and cut the marshmallows as desired, re-oiling knife as necessary. 

Transfer the cut marshmallows to the baking sheet and toss each until no longer tacky. Store in an airtight container for up to 2 weeks.

Cook's Note

To make fun shapes, prepare 2 8-by-8 inch pans and divide the marshmallow mixture among them. Let cool and set at room temperature, about 2 hours. Brush your favorite cookie cutters with oil and cut out. Overall yield will vary depending on the shape and size of the cookie cutters you use.

Categories:

More on this Recipe

More from:

Kitchen Adventures

IDEAS YOU'LL LOVE

Mulled Cider

Recipe courtesy of Kevin Denton

Mulled Cider

Mulled Apple Cider Cocktail

Recipe courtesy of Alex Guarnaschelli

Hot Mulled Apple Cider

Recipe courtesy of Denise Vivaldo

Mulled Apple Cider with Ginger and Orange

Recipe courtesy of Ellie Krieger

Sweet Potato Cider Cupcake with Marshmallow Frosting

Recipe courtesy of Brenda DePonte

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

7am | 6c
8am | 7c
9am | 8c

Unique Eats

10am | 9c

Unique Eats

10:30am | 9:30c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Unique Sweets

2:30pm | 1:30c

Top 5 Restaurants

7:30pm | 6:30c
On Tonight
On Tonight

Guilty Pleasures

8pm | 7c

Guilty Pleasures

8:30pm | 7:30c

Guilty Pleasures

9:30pm | 8:30c

Unwrapped 2.0

10pm | 9c

Unwrapped 2.0

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Guilty Pleasures

12:30am | 11:30c

Guilty Pleasures

1:30am | 12:30c

Unwrapped 2.0

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here