Monday, September 22, 2014

Recipe Archive: Barley Wine Marshmallows.

from The Best of American Beer & Food by Lucy Saunders.

These ale-fluffed confections were originally made by Executive Sous Chef Piet Vanden Hogen at Pelican Pub in Pacific City, Oregon. Using Pelican Pub's Wee Heavy or a local Barley Wine will add a bit of beer flavor to marshmallow-topped mugs of hot cocoa, or as the filling for adult S'mores, made with graham crackers and bittersweet chocolate.


3 envelopes plain powdered gelatin (3 tablespoons)
4 to 5 ounces cold water
Unsalted butter for pan
1/4 cup sifted organic powdered sugar for pan
4 ounces decanted (no foam) Scottish ale or Barley Wine
2 cups pure cane sugar
1/4 teaspoon finely ground sea salt
6 ounces corn syrup
1/2 teaspoon Madagascar Bourbon
vanilla extract
2 cups organic powdered sugar sifted with 2 tablespoons cornstarch

Artwork: Organic Marshmallows
Recipe Archive
Farm Kitchen
Candies and Other Sweets

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