Remember those vanilla marshmallows from last week? Well I took those innocent little clouds and turned them into tiny spicy sriracha devils. It's so wrong but tastes so right. What this really goes to show is you can add virtually anything to a solid marshmallow base and it will blow your mind. Except soy sauce. Don't go there. I have one particularly vivid memory involving soy sauce being served instead of syrup for morning pancakes by my confused Oma. I haven't recovered to date.
- Nonstick cooking spray
- 3 (1/4-ounce) packages unflavored gelatin
- 1/2 cup cold water
- 2 cups granulated sugar
- 2/3 cup light corn syrup
- 1/4 teaspoon coarse salt
- 2 tablespoons sriracha
- Confectioners’ sugar, sifted, for coating
- Lightly spray a 9-by-9-inch baking pan with cooking spray. Line pan with plastic wrap, leaving a 2-inch overhang on all sides; set aside. OR, use a lipped sheet pan for thin marshmallows.
- In the bowl of an electric mixer fitted with the whisk attachment, sprinkle gelatin over 1/2 cup cold water; let stand for 10 minutes. In a medium saucepan, combine sugar, corn syrup, and 1/4 cup water. Place saucepan over medium-high heat and bring to a boil; boil rapidly for 1 minute. Remove from heat, and, with the mixer on high, slowly pour the boiling syrup down the side of the mixer bowl into gelatin mixture. Add salt and continue mixing for 12 minutes. The marshmallow will be glossy and thick.
- Add sriaracha; mix until well combined. The mix will be peach in color. Spray a rubber spatula or your hands with cooking spray. Spread gelatin mixture evenly into pan using prepared spatula or your hands. Spray a sheet of plastic wrap with cooking spray and place, spray side down, on top of marshmallows. Let stand for 2-3 hours.
- Carefully remove marshmallows from pan. Remove all plastic wrap and discard. Cut marshmallows into 2-inch squares using a sprayed sharp knife. Place confectioners’ sugar in a large bowl. Working in batches, add marshmallows to bowl and toss to coat.
Add these to a hot chocolate with cinnamon and it's like you're south of the boarder.