|Our ingredients including DDC's Aphrodisiaque.|
Beautiful Vancouver in the background
While sitting in front of a wood fire late one night with my stout nightcap in one hand and a slowly roasting marshmallow in the other, booze induced fireworks of imagination blasted off in my head...ok so maybe more like a click of a burnt out lightbulb, but that's hardly the point...and so beer marshmallows were born.
Choose a good, heavy flavoured stout or porter so that the beer shines through.
In multiple trials we've used these solid offerings with great success, Dieu du Ciel's Péché Mortel or Aphrodisiaque, Powell Street Craft Brewery's Dive Bomb Porter and Parallel 49 Brewing Company's Ugly Sweater. Yeah, product testing is the worst... ;)
You could let your beer go flat first so that all you get is the beer flavour, but we prefer to enjoy our marshmallows with all of the beers bubbly characteristics so we left it fully carbonated. You will thank me later when you have your first beer marshmallow burp while giggling to yourself...
What you will need:
- candy thermometer
- 1 large bottomed, well greased baking dish or cookie sheet with tall edges
- 1 cup stout or porter, divided into two 1/2 cup portions
- 3 tbsp gelatin powder (equal to 3 packets or about 12 sheets)
- 2 cups white sugar
- 1/2 cup corn syrup
- 1/4 tsp salt
- 2 egg whites (I prefer to use dried egg white powder for this)
- 1 tsp vanilla paste or 1/2 stem vanilla pod, seeded (optional)
- 1/2 cup icing sugar
- 1/2 cup corn starch
|Powell Street's growler dispensing great|
beer and wisdom
Pour the remaining beer into a large heavy stock pot together with the white sugar, corn syrup and salt. Warm the sugars over medium low heat and occassionaly stir with a wooden spoon until the sugar is completely dissolved.
Once dissolved, increase heat to medium, and slowly bring to a boil. Do not stir during this stage. Allow the sugar mixture to boil until it reaches 118 degrees celcius (245 farenheit), just between a soft and hard ball on your candy thermometer.
Immediately, and very carefully! pour the hot sugars over the beer and gelatin in your stand mixing bowl and incrementally, but swiftly, turn it to high. Add the vanilla to the mixer and continue to whip the sugars and gelatine on high until it almost triples in volume and lightens in colour, approximately 10 minutes.
At the 10 minute mark add the egg whites and continue whipping until they are incorporated, about 1 to 2 minutes.
As soon as the egg whites have been incorporated pour into the greased baking dish and use a greased spatula to spread. Use some of the cornstarch and icing sugar mix to lightly cover over the marshmallows.
Place in fridge to set for 4 hours.
|Parallel 49's Ugly Sweater dude gives the thumb's up|
Once dried, put the marshmallows in a sealed container in the fridge. These are best within the first few days but can last for up to a week...trust me, there won't be any left...
In terms of serving you can have them as is, but we have also experimented with covering in chocolate and cashews, melting in hot chocolate, floating in a morning coffee for a breakfast beer chaser and charring with a blow torch which was both recklessly fun and delicious.
Now be careful kids, these surgery pillows of beer joy are additive, for good beer karma be sure to spread the joy around - your friends and family will approve.