Sweet and Spicy Bacon Marshmallows
We took our lead from food guru Alton Brown’s straightforward marshmallow recipe, but loaded them with chunks of candied bacon. These sweet, fluffy pillows are perfect for roasting over a campfire and tucking between graham crackers for s’mores.
To transform these smoky marshmallows into s’mores, just roast them over an open fire (or broil in the oven!) and sandwich between graham crackers with a square of good chocolate.
Ingredients
- 4 slices Applegate Naturals® Sunday Bacon® Brand
- 1½ cups plus 3 tablespoons granulated sugar
- ½ teaspoon cinnamon
- ¼ teaspoon cayenne (optional)
- 3 packages unflavored gelatin
- 1 cup cold water
- 1 cup light corn syrup
- Pinch of kosher salt
- 1 teaspoon vanilla extract
- ¼ cup powdered sugar
- ¼ cup cornstarch
Instructions
For the Candied Bacon
- Preheat the oven to 350°F. Line a rimmed baking sheet with foil and place a wire rack in the baking sheet.
- Cut the bacon in half crosswise (this makes it easier to dredge in the sugar mixture). Whisk together 3 tablespoons granulated sugar, cinnamon and cayenne, if using, in a shallow pie plate. Dredge each piece of bacon in the sugar mixture and arrange on the wire rack.
- Bake the bacon until glazed and beginning to crisp, about 35 minutes. Remove from the rack and arrange on a plate to cool; the bacon will crisp up as it cools.
- When completely cool, chop the bacon. The bacon can be made up to 2 days ahead and stored in an airtight container.
For the Marshmallows
- Combine the gelatin and 1/2 cup water in the bowl of a stand mixer with the whisk attachment. In a small saucepan, combine the remaining ½ cup water, 1½ cups granulated sugar, corn syrup and salt. Cover and cook over medium-high heat for 3 to 4 minutes.
- Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240°F, 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
- Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, about 13 minutes. Add the vanilla and the candied bacon during the last minute of whipping.
- While the mixture is whipping, lightly spray an 8-inch square cake pan with nonstick cooking spray. Whisk together the powdered sugar and cornstarch in a bowl. Dust the oiled pan with the powdered sugar mixture; reserve the rest.
- When ready, pour the marshmallow mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar mixture to lightly cover. Reserve the rest for later.
- Let the marshmallows sit, uncovered, for at least 4 hours and up to overnight.
- Turn the marshmallows out onto a cutting board and cut into 25 equal squares using a pizza wheel dusted with the sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 1 week.
For the Candied Bacon
- Preheat the oven to 350°F. Line a rimmed baking sheet with foil and place a wire rack in the baking sheet.
- Cut the bacon in half crosswise (this makes it easier to dredge in the sugar mixture). Whisk together 3 tablespoons granulated sugar, cinnamon and cayenne, if using, in a shallow pie plate. Dredge each piece of bacon in the sugar mixture and arrange on the wire rack.
- Bake the bacon until glazed and beginning to crisp, about 35 minutes. Remove from the rack and arrange on a plate to cool; the bacon will crisp up as it cools.
- When completely cool, chop the bacon. The bacon can be made up to 2 days ahead and stored in an airtight container.
For the Marshmallows
- Combine the gelatin and 1/2 cup water in the bowl of a stand mixer with the whisk attachment. In a small saucepan, combine the remaining ½ cup water, 1½ cups granulated sugar, corn syrup and salt. Cover and cook over medium-high heat for 3 to 4 minutes.
- Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240°F, 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
- Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, about 13 minutes. Add the vanilla and the candied bacon during the last minute of whipping.
- While the mixture is whipping, lightly spray an 8-inch square cake pan with nonstick cooking spray. Whisk together the powdered sugar and cornstarch in a bowl. Dust the oiled pan with the powdered sugar mixture; reserve the rest.
- When ready, pour the marshmallow mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar mixture to lightly cover. Reserve the rest for later.
- Let the marshmallows sit, uncovered, for at least 4 hours and up to overnight.
- Turn the marshmallows out onto a cutting board and cut into 25 equal squares using a pizza wheel dusted with the sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 1 week.