Maple-Bacon Marshmallows

• Meat

  • 1/2 cup Candied bacon

• Condiments

  • 1/4 cup Corn syrup, light
  • 1/2 cup Maple syrup, Grade A dark or Grade B

• Baking & Spices

  • 1/8 tsp Cinnamon, ground
  • 1/4 tsp Salt
  • 2/3 cup Sugar

• Desserts

  • 4 1/2 tsp Gelatin, unflavored powdered

• Liquids

  • 3/4 cup Water

• Other

  • 1/2 cup Classic coating, plus more for dusting

Found on epicurious.com

Ingredients

• 4 1/2 teaspoons unflavored powdered gelatin
• 1/2 cup cold water
• 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
• 1/8 teaspoon ground cinnamon
• 1/2 cup (about 1 1/2 ounces) finely chopped candied bacon**
• 1/2 cup Classic Coating, plus more for dusting
• *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 1/4 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.

Directions

• Preparation 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 needed-this 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. Reprinted with permission from <a nhref="http://astore.amazon.com/epistore-20/detail/1594745722" ntarget="_"new"">Marshmallow Madness!</a> by Shauna Sever, © 2012 Quirk Books Shauna Sever writes the popular baking blog Piece of Cake and is a host and reporter for food-related television. She also runs Bake Sale Bakery, a dessert catering business in San Francisco, where she lives with her husband and daughter.