This started from a simple question I had: Can marshmallows be made with other sugars/syrups other than granulated sugar and corn syrup? The answer turned out to be yes. I used Thomas Keller’s marshmallow recipe as a starting point and replaced most of the sugars with grape jelly. After the marshmallows set, I cut them and dipped them into peanut butter. They are soft and spongey just like a PBJ on Wonder Bread. Here’s the recipe:
Peanut Butter and Jelly Marshmallows:
- ¾ oz. gelatin (3 envelopes or 8 sheets)
- ½ c. cold water
- 1 c. granulated sugar
- 1⅔ c. grape jelly
- ¼ c. water
- Pinch salt
- Peanut butter, as needed
- Powdered sugar, as needed
Bloom the gelatin and cold water in the bowl of a stand mixer and allow to sit for 10 minutes. Meanwhile, combine the sugar, jelly, and water in a saucepan. Heat over medium flame until boiling. Boil for 1 minute. Add to gelatin and whip on high for 10-12 minutes, or until the mixture is stiff and dramatically increased in volume. Transfer to a half pan lined with greased plastic wrap. Place greased plastic wrap on top and press into a 1” thick slab. Allow to set for three hours. Remove the slab onto a cutting board dusted with powdered sugar and cut into 30 square pieces. Toss the marshmallows in powdered sugar.
Melt some peanut butter in a double boiler. Once liquid, dip each marshmallow into the peanut butter. Be careful not to dip too much or the peanut flavor will overpower the grape flavor. Allow the peanut butter to cool to room temperature. Eat as is or, for easier transport or storage, toss in some more powdered sugar.
Photo by Justin Kern
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