Hot Apple Cider with 4-spice Marshmallows
­­ Neil Robertson, Crumble & Flake
The finished cider from Robertson, of Crumble & Flake. This recipe is easiest to make with a stand
mixer, because you have to whip it for such a long time, but can be done with a hand mixer. Don't
attempt to whisk by hand. (Photo by Ken Lambert / The Seattle Times)
Serves 8
3/8 cup water (¼ cup plus 2 tablespoons)
2 envelopes gelatin
1½ cups sugar
5/8 cup corn syrup (½ cup plus 2 tablespoons)
1/8 teaspoon salt
3/8 cup water (¼ cup plus 2 tablespoons)
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ground anise seed
3/8 teaspoon dried ginger
½ cup confectioners sugar
½ cup cornstarch
Good­quality apple cider
1. Line an 8x8­inch baking pan with foil and lightly coat with pan spray or vegetable oil.
2. Put the water into mixer bowl; sprinkle the gelatin evenly over the surface to dissolve.
3. In a separate bowl, combine the sugar, corn syrup, salt and second amount of water in a small
saucepan and stir. Bring to a boil over medium­high heat and boil until candy thermometer
registers 235 degrees. Pour the hot syrup into the mixing bowl with the gelatin. Whip with a
whisk attachment on medium­high speed until the mixture is light and fluffy and just barely warm.
It should be very stiff, not pourable. This will take about 5 to 10 minutes. (Don't under whip or
your marshmallows will come out dense and rubbery.)
4. While the marshmallow is whipping, combine the spices in a small bowl or cup. When the
marshmallow is very thick, add the spices and whisk until evenly mixed in. Scrape the
marshmallow out of the mixer bowl into the 8x8­inch pan with a rubber spatula. Smooth the top
using an offset spatula lightly coated with pan spray or vegetable oil. Lightly spray the surface of
the marshmallow with pan spray and cover with plastic wrap. Place in refrigerator to firm and
make it easier to cut, preferably overnight.
5. Sift together confectioners sugar and cornstarch into a medium bowl and set aside.
6. When the marshmallow is chilled and firm, remove plastic wrap and dust top with some of the
cornstarch mixture. Turn out dusted side down onto cutting board. Remove foil. Dust lightly all
over with more cornstarch mixture. Cut into desired shapes with a chef's knife, dipping the cut
sides into the cornstarch mixture and shaking off excess. Cut marshmallows may be stored in
an airtight container at room temperature for several days.
7. To serve, heat the apple cider in a saucepan, pour into mugs and top with marshmallows.