For the full story behind these babies, check out my chocolate chile adventure.
These marshmallows are not shy, no siree! They’re fluffy and oversized, pillows of spicy goodness. Whether making a traditional s’more, a s’more bar, dunking them in hot cocoa or eating straight up, these hot pepper marshmallows are a force to be reckoned with.
A few recipe notes: this technique and the ratios is adapted from Bravetart. She has stellar explanations of all her steps if mine seems lacking.
Chocolate Habaneros, Cayennes, anchos and mild red peppers met up with a lot of sugar and pectin to make an intense pepper jam. The heat, smoke and sweet all made for a great jam. But I do realize that most of you all will not go making super hot pepper jam for one batch of marshmallows. Hot pepper jelly can be found from Anarchy in a Jar in NYC. Stonewall Kitchen also sells hot pepper and sweet bell pepper jellies. If you get a sweet pepper jelly, you could empty the jar into a small pot and throw a few seeded Habaneros in. Let it simmer for 5-10 minutes, puree and use.
hot pepper marshmallows
- 1 ounce powdered, unflavored gelatin
- 4 ounces cold water
- 2 ounces hot pepper jam
- 1/2 teaspoon smoked [or kosher] salt
- 19 ounces sugar
- 7 ounces corn syrup
- 7 ounces water
- Grease a 9x13" pan - you can skip this step if making s'mores bars.
- In the bowl of your stand mixer, combine the gelatin, cold water, hot pepper jam and smoked salt. Let sit while you handle the next part of mallowing.
- In a medium to large, heavy pot, combine the sugar, corn syrup and water. Place pot on medium heat and stir a few times. Once the simmering starts, stop stirring and put the lid on the pot. Let simmer, covered, for 5 minutes, without disturbing. [As Bravetart explains it, this steams the sides of the pot so that sugar crystals are dissolved.]
- After 5 minutes, remove the lid and add a candy thermometer to the pot. Without stirring, let the mixture cook until it reaches 240. Once the thermometer hits 240, turn the heat off and let the syrup cool to 210. [This helps keep the gelatin strong and springy!]
- Once cooled, carefully pour the syrup into the bowl of the stand mixer. With a spatula, clean out the pot as well as you can, but don't flip out over syrup sticking to the pan and not making it into the bowl.
- Let the stand mixer whip on medium speed until the mixture has doubled or tripled. Set a timer for ten minutes and walk away.
- Come back in ten minutes and taste. How's the heat? Not hot enough? Add another glob of jam and let whip to incorporate, and taste again. Don't be afraid of flavor tweaking. Once it tastes "right," let it whip for five more minutes. [Or until the mixer starts giving you attitude - don't kill the motor!]
- Once the mixer is off, move quickly. [If making s'mores bars, skip over to the recipe now, where it differs a bit.] Scrape the marshmallow goo into the prepared pan. Don't try to scrape excess with your fingers [MESS ALERT], but feel free to get what you can with your spatula.
- To help even out your pillowy mass, lift the pan up and smack it against the counter a few times. Dust the top of the pan with powdered sugar, cover in plastic and refrigerate 4 hours or overnight.
- So, cutting this baby... kitchen shears or a really sharp knife are your best bet. The marshmallow will come out from the pan easily, place the sugared side down on a cutting board. Dunk the scissors into powdered sugar as you cut for ease, or the knife into hot water.I like to have a large zip bag already filled with a handful of powdered sugar. First I cut the marshmallow into strips, then I cut the strips into cubes. Each cube gets tossed in the sugar bag. Every dozen or so mallows, I close the bag, shake them up with Shake & Bake, and remove the sugared marshmallows to another large bag or plastic container.
- In a cool spot in the pantry, they're good for a few days, in the fridge for two weeks. And supposedly, these babies can be frozen.
And don’t miss the spicy s’mores bars these marshmallows go into!