Apple and Honey Marshmallows: A Different Way to Usher in a Sweet New Year

by Shoshana on September 18, 2009 · 3 comments

One of the most traditional foods for Rosh Hashana, the Jewish New Year, is apples dipped in honey. Sure no holiday meal would be complete without sweet round challah, but the flavor that most epitomizes this holiday season for many people is the combination of apples and honey. This year I decided to play with that tradition by making apple and honey marshmallows to give away on Rosh Hashanah. The marshmallows consist of a layer of apple marshmallow topped by a layer of honey marshmallow. They start out tasting like apples and end up tasting like honey. A less sticky way to enjoy the classic flavors anytime without risking dripping honey on the tablecloth.

I have to admit that making the marshmallows was a bit of a disaster, but since I am pleased with the final results it was worth it in the end. I didn’t pay close attention to the directions for making the honey marshmallows and used too small of a pot. It is the same pot I use for making all other marshmallows but the honey causes it to boil up much higher. I turned around to wash some dishes and when I turned back I saw that not only had the pot boiled over, the sticky honey mixture had burst into flames on my stove! This is what it looked like after smothering the flames.
Needless to say that was way more excitement that I needed. Never one to give up I smothered the flames with a pot lid, opened the door to air out the kitchen and started again with a new batch of honey syrup that I kept a closer eye on.
Both of the recipes are from Marshmallows: Homemade Gourmet Treats by Eileen Talanian which is a must have book if you are even half as in love with marshmallows as I am.
You will need slightly less than a full recipe of each kind of marshmallow to make a half sheet pan of one inch marshmallows. The extra 1/2 cup or so can be piped into molds or just left on a plate sprayed with cooking spray to set up to use when the shape is not important.
Apple Marshmallows
4 tablespoons unflavored gelatin (it is critical to use real gelatin, kojel will not work at all)
3/4 cup thawed apple juice concentrate at cool room temperature
1/3 cup cold water
3/4 cup thawed apple juice concentrate (the total amount used in the recipe is one 12 oz can)
1/2 cup water
3/4 cup corn syrup
pinch of salt
1 1/2 cups granulated sugar
Lightly spray a half sheet pan with one inch sides with nonstick spray. Wipe it lightly with a paper towel so that only a thin film of oil remains.
Combine the first three ingredients in a medium bowl and mix until well blended and smooth. Set aside.
Combine second quantity of water, apple juice concentrate, corn syrup, salt and sugar in a 4 quart saucepan and place over medium heat. When mixture boils, brush down the sides of the pan above the upper surface of the syrup with a clean, moistened pastry brush, or cover the pot with a lid for two minutes to allow the condensation to dissolve any lingering crystals. Do not stir the pot once it comes to a boil.
Place a candy or instant read thermometer into the syrup and continue to cook, without stirring, until syrup reaches 250F (hard ball). Remove pan from heat and carefully stir in gelatin mixture until fully dissolved.
Pour the mixture into the bowl of an electric stand mixer fitted with the whisk attachment. Quickly cover bowl with loosely draped plastic wrap or a clean kitchen towel in order to avoid splatters, and gradually increase the mixer speed to “high”.
Whip mixture for 11 minutes.
Remove approximately 1/2 cup of the mixture to a piping bag or lightly oiled plate. Scrape the remaining mixture into the prepared pan spread out into an even layer with oiled offset spatula or oiled hands. It should fill the pan approximately 1/2 way up the sides. Set the apple marshmallow aside while you make the honey marshmallow.
Honey Marshmallows
3 tablespoons unflavored gelatin (it is critical to use real gelatin, kojel will not work at all)
1/2 cup + 2 tablespoons cold water
3/4 cup water
1 1/4 cups honey
pinch of salt
1 1/2 cups granulated sugar
1 1/2 cups confectioners’ sugar
1/2 cup cornstarch
Combine the first three ingredients in a medium bowl and mix until well blended and smooth. Set aside.
Combine second quantity of water, honey, salt and sugar in a 6-quart saucepan and place over medium heat. When mixture boils, brush down the sides of the pan above the upper surface of the syrup with a clean, moistened pastry brush, or cover the pot with a lid for two minutes to allow the condensation to dissolve any lingering crystals. (I recommend not covering it because you can keep a closer eye on the boil over, but with a large enough pan this shouldn’t be a problem) Do not stir the pot once it comes to a boil.
Place a candy or instant read thermometer into the syrup and continue to cook, without stirring, until syrup reaches 250F (hard ball). Remove pan from heat and carefully stir in gelatin mixture until fully dissolved.
Pour the mixture into the bowl of an electric stand mixer fitted with the whisk attachment. Quickly cover bowl with loosely draped plastic wrap or a clean kitchen towel in order to avoid splatters, and gradually increase the mixer speed to “high”.
Whip mixture for 10-12 minutes.
Remove approximately 1/2 cup of the mixture to a piping bag or lightly oiled plate. Scrape the remaining mixture into the prepared pan over the apple marshmallows and spread out smooth with oiled offset spatula or oiled hands. Set marshmallow aside, uncovered, at room temperature for at least 4 hours or over night before cutting.
Before cutting the marshmallow, sift the corn starch and confectioners sugar together into a medium mixing bowl. Cut marshmallows with a lightly oiled knife or pizza cutter and break into individual pieces. Toss with sugar mixture to completely coat. Place coated marshmallows in a fine mesh strainer and shaking off as much excess coating as possible. Store in an airtight container with the lid slightly ajar for up to two weeks (but they are best the first week).

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{ 3 comments… read them below or add one }

Peabody September 20, 2009 at 6:19 am

Apple marshmallows! Awesome…I've never had that flavor.

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Cookie baker Lynn October 1, 2009 at 12:46 am

Wonderful! I'm always up for trying a new marshmallow flavor. I'll definitely have to give these a go. Thanks for posting the recipes.

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Sandra Mort June 13, 2011 at 10:10 am

I do love her book, also. *swoon* But I never thought of that combo! BRILLIANT!!!!!

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