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Fall-Inspired Marshmallows

As the seasons change, new beers begin to fill the shelves. Just as fresh produce infuses the flavors of fall into our meals and celebrations, so can seasonal beers.

As the seasons change, new beers begin to fill the shelves. Just as fresh produce infuses the flavors of fall into our meals and celebrations, so can seasonal beers. This month, I wanted to share how to design your own marshmallows. By incorporating all the flavors fall brings to our table—from pumpkin to sweet potato and fragrant spices—this simple marshmallow recipe can be transformed to create a multitude of dishes to share with friends and family. Happy Thanksgiving!

Pumpkin Ale Marshmallows

By now, pumpkin beers have been lining the shelves for weeks. Despite the style’s polarizing effect, it’s a great beer for cooking. Or, try swapping in another fall beer (suggestions follow) to create your own flavor profile. Makes: 9 or 12 marshmallows

INGREDIENTS

1 1/2 cup Pumpkin Ale, such as Dogfish Head Punkin or Hi-Wire Brewing Sour Pumpkin Ale  3 tbsp unflavored gelatin

1/4 cup light brown sugar

3/4 cup organic sugar

1/2 cup Grade B maple syrup

1/2 cup light corn syrup

1/4 tsp kosher salt

1/2 cup pumpkin purée, canned (optional)

2 extra-large egg whites, at room temperature

2 cup powdered sugar, sifted, plus extra for dusting

DIRECTIONS

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#130 (November 2017)