I recently received a request for the Honeyed Apricot Marshmallow recipe from my “Marshmallow Madness!” cookbook. I’ve been dying to make these marshmallows, but have gotten so caught up in other things that I kind of forgot about them. We all need to slow down. Stop and smell the roses. Appreciate the little things. Take time to breathe. And all that jazz. So although I had a ton of other things I was supposed to do last night, I took a break from it all and did what I wanted to do.
After two unsuccessful shopping trips my quest to make Honeyed Apricot Marshmallows turned into Honeyed Peach Marshmallows. I couldn’t find apricot baby food in either store. There was apples and apricots, apricots and pears… but what happened to the good ol’ basic apricot? Yet now there is mango baby food?! Rather than hitting up another store, I called it good and headed home with a jar of peach baby food.
These marshmallows were fun to make. The syrup process took some time to reach the appropriate temperature but once it started rising, it hit 250 F fast. This process requires your undivided attention, ADD is not allowed while making marshmallows! You also have to work fast when it comes to piping. I was really pleased with my first two dozen or so marshmallows and how they came out. Annnnd then the marshmallows started to set, piping got difficult and the result was comical. I have about two dozen cute little perfectly piped marshmallows and a dozen or so flops! Flop or not however, it’s a chewy peachy marshmallow so it’s all good in my book!
Honeyed Apricot Marshmallows
(courtesy Marshmallow Madness!)
2 tablespoons unflavored powdered gelatin
1 4-ounce jar apricot baby food (I used peach baby food)
1/4 cup cold apricot nectar (I used peach nectar)
1/4 cup corn syrup
1/4 cup honey
3/4 cup sugar
1/3 cup apricot nectar (I used peach nectar)
1/8 teaspoon fine sea salt
1 teaspoon pure vanilla extract
Orange food coloring, optional (I used 4 drops yellow & 2 drops red)
1/2 cup Classic Coating (see below), plus more for dusting
Whisk the gelatin with the baby food and cold nectar in a small, heatproof bowl. Let it soften for 10 minutes.
Whisk together the corn syrup and honey in a small bowl. Pour 1/4 cup of the mixture (roughly half) into the bowl of an electric mixer and scrape the remainder into a medium saucepan. Add the sugar, apricot nectar, and salt and bring to a boil, stirring occasionally, until it reaches 250 F. Microwave the gelatin on high until completely melted, about 1 minute, and pour it into the mixer bowl. Set the mixer to low and keep it running.
When the syrup reaches 250 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. Increase to the highest settings and beat for 3 to 4 minutes more, adding the vanilla and food coloring in the last minute. The finished marshmallow will be tripled in volume. Load it into a pastry bag fitted with a large round tip. With a circular motion, pipe the batter into little clouds. Dust with coating and let them set for 6 hours in a cool, dry place.
1 1/2 cups confectioners’ sugar
1 cup cornstarch or potato starch
Sift the ingredients together in a large bowl or combine them in a food processor. Store in an airtight container, it keeps forever.
If you never experience kitchen mishaps, then you’re either Mary Flippin’ Poppins or you’re lying to yourself! Mistakes and mishaps make us human. Embrace them! Or in my case, eat ‘em!