Westmalle Dubbel Marshmallows

Homemade Westmalle Dubbel Marshmallows are so different than their store bought cousins.  Tender, pillowy masses of fluff, lightly dusted in powdered sugar, that melt in your mouth.  Now imagine a beer flavored marshmallow.  The possibilities are endless, with so many unique beers | styles, and so many different flavors and combinations.  One could riffs of beer cocktail themes, blending two batches of marshmallows to create a very cool stand alone treat.  Or design the flavor of the marshmallow to go with a specialty hot beer chocolate.  A slowly melting cherry chocolate stout, in a mug of coffee milk stout drinking chocolate perhaps…

These Westmalle Dubbel Marshmallows are flavored with the dubbel style ale.  The design of this recipe works in many different ways.  First, marshmallows, while great as they are in a vanilla format, could use more complexity.  By replacing the water with beer, one adds the malt, hop and yeast characteristics that the said beer has at its core.  The dried fruit flavors of fig, raisin and prune dance across the palate in a Trappist Westmalle Dubbel.  The resulting beer marshmallow brings these same flavors, changing the texture, and adding a touch of extra sweetness from the candy making.  These beer marshmallows are great on their own, dipped in a Chocolate Cherry Fondue, or coated in tempered dark chocolate for a wonderful Belgian style marshmallow treat and served with a plate of holiday cookies.

Makes: 16 square Westmalle Dubbel Marshmallows to share with friends and family.

Westmalle Dubbel Marshmallows

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An incredibly complex homemade beer marshmallow, flavored with a Westmalle Dubbel, giving the pillowy treat essences of fig | raisin | prune.

• CourseDessert
• CuisineAmerican, Beer Cuisine, Belgian, Vegetarian

Servings	Prep Time
16 each	10 minute

Cook Time	Passive Time
15 minute	4 hour

Servings Prep Time 16 each 10 minute

Cook Time Passive Time 15 minute 4 hour

Westmalle Dubbel Marshmallows Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe An incredibly complex homemade beer marshmallow, flavored with a Westmalle Dubbel, giving the pillowy treat essences of fig | raisin | prune. CourseDessert CuisineAmerican, Beer Cuisine, Belgian, Vegetarian Servings Prep Time 16 each 10 minute Cook Time Passive Time 15 minute 4 hour Servings Prep Time 16 each 10 minute Cook Time Passive Time 15 minute 4 hour

Ingredients

• 4 tablespoon gelatin 4 packets
• 2 cup Dubbel, such as Westmalle Dubbel or other Dubbel
• 1 cup sugar, Belgian Candi Syrup D-90 available at Beer, Beer and More Beer
• 1 cup sugar, organic
• 1 pinch salt, sea
• 2 each egg, whites, extra large, at room temperature
• 2 cups sugar, powdered | confectioners', sifted, plus extra for dusting
• 1 tablespoon butter, unsalted or non-stick cooking spray

Servings: each

Units:MetricUS Imperial

Instructions

• Mix together the gelatin and 1/2 cup of the Dubbel into a medium sized saucepan and soak for 10 minutes, or until the gelatin has softened and bloomed. Turn of the heat to low, melting the gelatin into the beer. Then turn off the heat. In a separate pan | pot add the remaining 1 1/2 cups of beer along with the two sugars and place over medium high heat. Once the sugar has been fully dissolve, bring the mixture to a boil. Cook the beer syrup until it reaches 240°F | 115°C . Remove from heat. Pour in the gelatin mixture and mix to combine.
• Meanwhile, in the bowl of a standing mixer, beat the room temperature egg whites (the egg whites will hold more air at room temperature) starting on low speed and slowly increase the speed to high until stiff peaks have formed. Turn the mixer to low speed and slowly add the sifted confectioners' sugar, ½ cup at a time, until all the sugar is mixed in. Then, slowly pour in the cooled gelatin/beer mixture. Increase the speed and beat until thick and the volume has about double in size.
• Take an 8 x 8 inch baking dish and grease slightly with butter and dust with confectioners' sugar. Pour marshmallow mixture into the prepared dish; spray a offset spatula with a non-stick spray (to prevent sticking) and level out the marshmallow to a consistent thickness. Dust the top with the extra sifted confectioners' sugar. Place the uncovered dish in a cool spot and let sit for at least 4 hours to overnight, until the marshmallows have set and dried slightly.
• Using a sharp knife (sprayed with non-stick spray), loosen the marshmallow from edges of dish and invert onto a large cutting board, dusted with more confectioners' sugar. Cut the marshmallows into equal sized cubes, dredging each piece in confectioners' sugar. Place into a sealed container until ready to use.
• What to use these adult treats for? Add a few to a spiked cup of Coco, add some Belgian Dark Chocolate and a graham cracker and you have a Trappist S'more, or just use these instead of the store bought kind in Rice Crispy Treats. Or you could just eat them plain too.