Maple-Bacon Marshmallows

Gluten Free
Dairy Free
Popular
Maple-Bacon Marshmallows
45 min.
30
70kcal

Suggestions


Indulge your sweet tooth with a delightful twist on a classic treat: Maple-Bacon Marshmallows! These fluffy, homemade marshmallows are not only gluten-free and dairy-free, but they also bring a unique flavor combination that will leave your taste buds dancing. Imagine the rich, sweet notes of Grade A dark maple syrup perfectly balanced with the savory crunch of finely chopped candied bacon. It's a match made in culinary heaven!

Perfect for any occasion, these marshmallows can be enjoyed as a fun snack, a unique appetizer, or a delightful addition to your antipasti spread. With just 45 minutes of preparation time, you can create a batch that serves up to 30 people, making them an ideal treat for gatherings, parties, or simply to satisfy your cravings at home.

Not only are they a hit among friends and family, but they also boast a caloric breakdown that allows you to indulge without guilt. With only 70 calories per piece, you can enjoy the sweet and savory goodness without compromising your dietary preferences. So, gather your ingredients and get ready to impress your guests with these irresistible Maple-Bacon Marshmallows that are sure to become a favorite!

Ingredients

  • 1.5 ounces candied bacon finely chopped
  • 0.5 cup classic coating for dusting plus more
  • 0.3 cup plus light
  • 4.5 teaspoons powdered gelatin unflavored
  • 0.1 teaspoon ground cinnamon 
  • 0.5 cup grade b maple syrup dark
  • 0.3 teaspoon salt 
  • 0.7 cup sugar 
  • 0.3 cup water 

Equipment

  • bowl
  • frying pan
  • sauce pan
  • oven
  • knife
  • whisk
  • blender
  • baking pan
  • stand mixer
  • microwave

Directions

  1. Lightly coat an 8-by-8-inch baking pan with cooking spray.
  2. WHISK TOGETHER the gelatin and cold water in a small bowl.
  3. Let it soften for 5 minutes.
  4. STIR TOGETHER the sugar, maple syrup, corn syrup, water, and salt in a medium saucepan. Bring it to a boil over high heat, stirring occasionally, until it hits 240°F. Be prepared to lower the heat as needed—this syrup likes to bubble up. Microwave the gelatin on high until completely melted, about 30 seconds.
  5. Pour it into the bowl of a stand mixer fitted with the whisk attachment. Set the mixer to low and keep it running.
  6. WHEN THE SYRUP reaches 240°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.
  7. Add the cinnamon, increase to the highest speed, and beat for 1 minute more. Quickly fold in the bacon bits.
  8. Pour the marshmallow into the prepared pan. Sift coating over top.
  9. Let it set for 6 hours in a cool, dry place. Use a knife to loosen the marshmallow from the edges of the pan. Invert the slab onto a work surface.
  10. Cut it into pieces and dust them with more coating.
  11. Reprinted with permission from Marshmallow Madness! by Shauna Sever, © 2012 Quirk Books
  12. Shauna Sever writes the popular baking blog Piece of Cake and is a host and reporter for food-related television. She also runs
  13. Bake Sale
  14. Bakery, a dessert catering business in San Francisco, where she lives with her husband and daughter.

Nutrition Facts

Calories70kcal
Protein3.94%
Fat21.85%
Carbs74.21%

Properties

Glycemic Index
4.35
Glycemic Load
4.84
Inflammation Score
1
Nutrition Score
0.6873913148985%

Nutrients percent of daily need

Calories:70.1kcal
3.5%
Fat:1.71g
2.63%
Saturated Fat:1.32g
8.22%
Carbohydrates:13.07g
4.36%
Net Carbohydrates:13.06g
4.75%
Sugar:12.65g
14.06%
Cholesterol:0.94mg
0.31%
Sodium:33.47mg
1.46%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:0.69g
1.39%
Manganese:0.13mg
6.3%
Vitamin B2:0.07mg
4.21%
Source:Epicurious