Bacon Marshmallows

Availability: Out of stock

Yield : 16 Marshmallows
INGREDIENTS
  • 3/4 cup cornstarch
  • 1/4 cup powdered sugar
  • 3/4 cup light corn syrup
  • 1/2 cup packed brown sugar
  • 1/2 cup water
  • 1/3 cup honey
  • 3/4 cup cold water
  • 3 envelopes unflavored gelatin
  • 1 tablespoon maple extract 8 slices bacon, crisply cooked and chopped

Special Tools:
  • 5-quart saucepan
  • Electric Stand Mixer
  • All-Purpose Digital Thermometer & Timer
  • 8×8-inch No-Bake Collapsible Pan
  • Dusting Brush
  • Multi-Purpose Scraper
  • Spatula
  • Offset spatula
  • Perforated Cutting Wheel

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Directions

Additional Info
unknown
Yield : 16 Marshmallows
INSTRUCTIONS
  • Combine cornstarch and powdered sugar in a small bowl. Lightly coat 8×8-inch No-Bake Collapsible pan with non-stick cooking spray. Dust base and sides of pan with 2 tablespoons cornstarch mixture; set aside. In a 2.5-quart saucepan, add corn syrup, brown sugar, 1/2 cup water and honey. Mix to combine. Bring to boiling over high heat. Cook, without stirring (syrup mixture will bubble and foam), until a candy thermometer registers 245°F when dipped into syrup.
  • Meanwhile, place 3/4 cup cold water in the bowl of an electric stand mixer fitted with a whisk; sprinkle gelatin over top; let stand to bloom while syrup is cooking.
  • Slowly pour cooked syrup over bloomed gelatin. Gradually increase mixer speed to high, whipping 6 to 8 minutes or until mixture is thick and fluffy. Add maple extract; whip for 1 minute to incorporate. Remove bowl from mixer; fold in bacon. Pour marshmallow mixture into prepared pan. Using an offset spatula spread evenly, smoothing top. Dust 2 tablespoons of cornstarch mixture on top; use Dusting Brush to smooth and evenly coat. Let set, uncovered, for 1 to 3 hours until firm.
  • Fold down sides of Collapsible Pan. Lightly coat Perforated Cutting Wheel with non-stick cooking spray; dust with cornstarch mixture. Cut into 2-inch squares. Press cut edges in cornstarch mixture to prevent sticking. Discard remaining cornstarch mixture. Store covered, at room temperature until ready to serve.

*Note: This is a modified version of our Basic Homemade Vanilla Marshmallow recipe.

Warranty & Use

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Quality

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Chicago Metallic is proud to offer quality bakeware solutions that meet your every need. We provide three distinct lines to help bring the quality of commercial bakeware home.

Chicago Metallic

The Chicago Metallic line's non-stick surface lets you easily release each recipe and effortlessly clean-up afterwards. It’s the preferred choice of bakers who understand quality and design, but also want professional-grade durability.

The Chicago Metallic line is reinforced with a 25-year warranty, ensuring the product will be free of defects in material and craftsmanship, and will last for decades under normal use.

Commercial II

The premium and durable Commercial II™ line is built to endure a lifetime of daily baking. The leading edge, heavy-duty aluminized steel is available in both traditional uncoated and dual coated, diamond-quality non-stick options. Coated or uncoated, all Commercial II pans are made with thick-gauge aluminized steel for superior heat conduction.

The Commercial II™ line is supported by a lifetime warranty, ensuring the product will be free of defects in material and craftsmanship and will last a lifetime under normal use.

EVERYDAY

The Everyday line provides great value in all the basics. This non-stick includes cake pans, cookie sheets, and cooling grids, and everything else you need to stock your kitchen for the first time or add more basics to your bakeware collection.

The Chicago Metallic line is reinforced with a 10-year warranty, ensuring the product will be free of defects in material and craftsmanship, and will last for years under normal use.