Westmalle Dubbel Marshmallows
An incredibly complex homemade beer marshmallow, flavored with a Westmalle Dubbel, giving the pillowy treat essences of fig | raisin | prune.
| Servings | Prep Time |
| 16each | 10minute |
| Cook Time | Passive Time |
| 15minute | 4hour |
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Ingredients
- 4tablespoon gelatin 4 packets
- 2cup Dubbel,such as Westmalle Dubbel or other Dubbel
- 1cup sugar, Belgian Candi Syrup D-90available at Beer, Beer and More Beer
- 1cup sugar, organic
- 1pinch salt, sea
- 2each egg, whites, extra large,at room temperature
- 2cups sugar, powdered | confectioners’,sifted, plus extra for dusting
- 1tablespoon butter, unsaltedor non-stick cooking spray
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.