Can you believe it's already December??? Surprisingly in Yooper territory, you would hardly think so with the lack of snow for this time of the year! However, the holiday baking has already begun, and one of my favorite confections to make is homemade marshmallows!!! Yes, it's easy to just buy a bag of those super fluffy, yummy, treats in the baking isle, but it's really fun to create your own! "Kringle Cream" sounds Christmas-y, doesn't it? (Reminds me of "Kris Kringle"!)
Kringle Cream is a fairly new cream liqueur that is made in WI, and is supposed to have the flavors of the Danish "Kringle" pastry, (which happens to be the state of Wisconsin's official pastry!) The liqueur consists of: real WI dairy cream, Don Q Rum, and a variety of fruit and spices. Although marshmallows are typically just enjoyed as their white, vanilla, fluffy selves- with some imagination, you can add almost any flavor imaginable! (If you know the tricks- that is! The texture/ outcome can vastly change when adding ANY type of fat to the sugar mixture!)
The recipe itself, is fairly simple. But the addition of the small amount of the Kringle Cream did reduce the "fluffiness" or overall volume for the finished product. (Due to the fat content.) The flavor, however, is off the charts!! You can really taste the spiced rum, almond, and fruit flavor. These go so perfect in a hot cup of hot chocolate, coated in chocolate & rolled with nuts, sandwiched in a classic s'more, or just as they are!
However, if you are going to attempt to mold these into cute little shapes, I would classify that method as ADVANCED! Working with warm, sticky, marshmallow goo is very difficult, and you have to be prepared and work very fast! That being said, it may be easier for any of you who have never attempted homemade marshmallows before, to just stick to pouring the confection into an 8x9 pan, and simply slicing them when they are set. To achieve different shapes, you could always use a metal cookie cutter to accomplish that as well.
Yield: 3-4 dozen mini molded marshmallows, or
20-24 + large square marshmallows
Ingredients:
1/4 cup Captain Morgan Spiced Rum
2T. Kringle Cream Liqueur
water (just less than 1/4 cup)
3 pkg. Knox gelatin
1 1/2 cups sugar
1/2 cup water
1 cup light corn syrup
1/4 t. salt (I use Kosher)
1 t. almond extract
1 t. fruit or citrus extract (orange, lemon, cherry, etc.)
candy thermometer
powdered sugar
baking spray
8x9 pan ***Or could also use a 13x9 pan
silicone mat of holiday shapes
1) In a bowl with a whisk attachment, place the first set of ingredients in this order:
Using a glass measuring cup, measure the 1/4 of Captain Morgan Rum first, add the 2 T. of Kringle Cream, and then add enough water to fill to the 1/2 cup line. Pour liquid into the bowl, sprinkle the Knox gelatin over the liquid, and stir well- making sure there are no lumps. Place bowl and whisk attachment on stand mixer.
2) In a saucepan, add the sugar, water, corn syrup, and salt. Place on medium heat- stirring until the sugar dissolves. (Using a silicone spatula to go around the sides, or a pastry brush dipped in cold water to remove sugar crystals on the sides of pan.) Once the mixture begins to simmer, keep at a medium to high heat, add the candy thermometer, and cook the mixture until the temp reaches 240F. (This will be just past the "Soft Ball" stage.)
Remove from heat. Do the following immediately:
3) Turn the mixer on low, and slowly pour the hot sugar syrup, into the bloomed gelatin. Once all of the sugar syrup has been added to the mixer, turn off machine, and very quickly scrape down the sides of bowl! Turn back on, and mix on medium speed for 2-4 minutes, then place on high speed, and let it mix for 10-12 minutes. While mixing, prep your pans/ molds by spraying them with a baking spray, and coat all sides/ cavities with powdered sugar, and tap to remove extra. Spray any spatulas or pastry bags that will be used to get the marshmallow cream into molds/pans. (This stuff is super sticky!!!!!)
4) Right before removing marshmallow cream to mold, add the almond extract- making sure to mix well!
Remove the bowl, and working VERY QUICKLY, get the marshmallow cream into your molds/ pans!
***If attempting molded shapes: scoop as much marshmallow into a pastry bag WITH NO TIP, and working quickly- fill the silicone cavities as evenly as you can! I'm not going to lie- this is the super messy sticky part!!!
DO NOT ATTEMPT TO USE A FLAT SPATULA TO LEVEL CAVITIES!!! YOU WILL END UP WITH A HUGE MESS ON YOUR HANDS!! Simply dampen your hand with water, and press down on the molds the best you can. (You will need to do this if you simply pour the marshmallow into a pan as well.) Sprinkle sifted powdered sugar over the top of your pan or molds. (This absorbs any moisture, and aids to dry and coat the underside so that it doesn't stick to everything once you remove it from pan/ molds!)
5) Once you have accomplished placing the marshmallow cream in the mold(s), place the pan(s) in a cool, dry place, and allow the marshmallow to dry for 4+ hours, or overnight. DO NOT REFRIGERATE!!
6) Remove from the mold/pan onto a clean surface dusted with powdered sugar, and slice or cut out into desired shapes. If you piped the mixture into silicone molds, you can always use kitchen shears to snip off any excess off the sides or bottom to clean up the shape. You can also use metal cookie cutters to cut out desired shapes.
Make sure to roll any cut edges into powdered sugar, and place them in a storage container, or ziploc bag, until ready to use! These can be used as "pops", chocolate or coated confections, in s'mores, or gifted/used "as is"! These are so fluffy, and incredibly delicious!!!!
Red-
Kringle Cream is a fairly new cream liqueur that is made in WI, and is supposed to have the flavors of the Danish "Kringle" pastry, (which happens to be the state of Wisconsin's official pastry!) The liqueur consists of: real WI dairy cream, Don Q Rum, and a variety of fruit and spices. Although marshmallows are typically just enjoyed as their white, vanilla, fluffy selves- with some imagination, you can add almost any flavor imaginable! (If you know the tricks- that is! The texture/ outcome can vastly change when adding ANY type of fat to the sugar mixture!)
The recipe itself, is fairly simple. But the addition of the small amount of the Kringle Cream did reduce the "fluffiness" or overall volume for the finished product. (Due to the fat content.) The flavor, however, is off the charts!! You can really taste the spiced rum, almond, and fruit flavor. These go so perfect in a hot cup of hot chocolate, coated in chocolate & rolled with nuts, sandwiched in a classic s'more, or just as they are!
However, if you are going to attempt to mold these into cute little shapes, I would classify that method as ADVANCED! Working with warm, sticky, marshmallow goo is very difficult, and you have to be prepared and work very fast! That being said, it may be easier for any of you who have never attempted homemade marshmallows before, to just stick to pouring the confection into an 8x9 pan, and simply slicing them when they are set. To achieve different shapes, you could always use a metal cookie cutter to accomplish that as well.
Yield: 3-4 dozen mini molded marshmallows, or
20-24 + large square marshmallows
Ingredients:
1/4 cup Captain Morgan Spiced Rum
2T. Kringle Cream Liqueur
water (just less than 1/4 cup)
3 pkg. Knox gelatin
1 1/2 cups sugar
1/2 cup water
1 cup light corn syrup
1/4 t. salt (I use Kosher)
1 t. almond extract
1 t. fruit or citrus extract (orange, lemon, cherry, etc.)
candy thermometer
powdered sugar
baking spray
8x9 pan ***Or could also use a 13x9 pan
silicone mat of holiday shapes
1) In a bowl with a whisk attachment, place the first set of ingredients in this order:
Using a glass measuring cup, measure the 1/4 of Captain Morgan Rum first, add the 2 T. of Kringle Cream, and then add enough water to fill to the 1/2 cup line. Pour liquid into the bowl, sprinkle the Knox gelatin over the liquid, and stir well- making sure there are no lumps. Place bowl and whisk attachment on stand mixer.
2) In a saucepan, add the sugar, water, corn syrup, and salt. Place on medium heat- stirring until the sugar dissolves. (Using a silicone spatula to go around the sides, or a pastry brush dipped in cold water to remove sugar crystals on the sides of pan.) Once the mixture begins to simmer, keep at a medium to high heat, add the candy thermometer, and cook the mixture until the temp reaches 240F. (This will be just past the "Soft Ball" stage.)
Remove from heat. Do the following immediately:
3) Turn the mixer on low, and slowly pour the hot sugar syrup, into the bloomed gelatin. Once all of the sugar syrup has been added to the mixer, turn off machine, and very quickly scrape down the sides of bowl! Turn back on, and mix on medium speed for 2-4 minutes, then place on high speed, and let it mix for 10-12 minutes. While mixing, prep your pans/ molds by spraying them with a baking spray, and coat all sides/ cavities with powdered sugar, and tap to remove extra. Spray any spatulas or pastry bags that will be used to get the marshmallow cream into molds/pans. (This stuff is super sticky!!!!!)
4) Right before removing marshmallow cream to mold, add the almond extract- making sure to mix well!
Remove the bowl, and working VERY QUICKLY, get the marshmallow cream into your molds/ pans!
***If attempting molded shapes: scoop as much marshmallow into a pastry bag WITH NO TIP, and working quickly- fill the silicone cavities as evenly as you can! I'm not going to lie- this is the super messy sticky part!!!
DO NOT ATTEMPT TO USE A FLAT SPATULA TO LEVEL CAVITIES!!! YOU WILL END UP WITH A HUGE MESS ON YOUR HANDS!! Simply dampen your hand with water, and press down on the molds the best you can. (You will need to do this if you simply pour the marshmallow into a pan as well.) Sprinkle sifted powdered sugar over the top of your pan or molds. (This absorbs any moisture, and aids to dry and coat the underside so that it doesn't stick to everything once you remove it from pan/ molds!)
5) Once you have accomplished placing the marshmallow cream in the mold(s), place the pan(s) in a cool, dry place, and allow the marshmallow to dry for 4+ hours, or overnight. DO NOT REFRIGERATE!!
6) Remove from the mold/pan onto a clean surface dusted with powdered sugar, and slice or cut out into desired shapes. If you piped the mixture into silicone molds, you can always use kitchen shears to snip off any excess off the sides or bottom to clean up the shape. You can also use metal cookie cutters to cut out desired shapes.
Make sure to roll any cut edges into powdered sugar, and place them in a storage container, or ziploc bag, until ready to use! These can be used as "pops", chocolate or coated confections, in s'mores, or gifted/used "as is"! These are so fluffy, and incredibly delicious!!!!
Red-
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