What happens when you make marshmallows with sorghum?
Very good things, as I learned in the brand-new book The Southern Cookie Book. This totally awesome book comes at you from the editors of Southern Living, and it is full of not only cookies but all sorts of interesting confections, too--including sorghum marshmallows.
Sorghum syrup is a unique thing--somewhat similar in texture to molasses, but definitely not molasses flavor-wise. It is derived from sorghum grass, a type of cereal grain.
Sorghum itself is pretty fascinating - you can learn more about it here.
The book's description only adds to their appeal: "Pillowy and sweetened with flavorful sorghum syrup, these marshmallows can float atop a mug of cocoa or be wrapped up for holiday giving."
Sorghum Marshmallows
Hands-on 40 min. Total 8 hours, 50 min. / Makes 8 to 9 dozen
ingredients
- 3 envelopes unflavored gelatin
- 1⁄2 cup cold water
- 11⁄2 cups granulated sugar
- 11⁄4 cups sorghum syrup*
- 1⁄4 tsp. kosher salt
- 1⁄4 cup cornstarch
- 1⁄4 cup powdered sugar
- Butter
- Vegetable cooking spray
1. Sprinkle gelatin over 1⁄2 cup cold water in bowl of a heavy-duty electric stand mixer. Stir together granulated sugar, next 2 ingredients, and 1⁄2 cup water in a 41⁄2-qt. saucepan over medium-high heat; cover and cook 3 minutes, bringing to a boil. Uncover and boil, stirring often, until syrup thickens and a candy thermometer registers 240°F (about 8 to 12 minutes; lower heat as necessary to prevent mixture from boiling over).
2. Gradually add hot sugar mixture to gelatin mixture, beating mixture at low speed, using whisk attachment, 30 seconds or until blended. Increase speed to high (cover bowl with a towel to prevent splattering); beat 10 to 12 minutes or until mixture cools to room temperature and is thick but still pourable.
3. Whisk together cornstarch and powdered sugar. Dust a buttered 13- x 9-inch baking dish with 1 Tbsp. cornstarch mixture. Pour gelatin mixture into prepared dish; smooth with a lightly greased (with cooking spray) spatula. Dust with 11⁄2 Tbsp. cornstarch mixture. Cover remaining cornstarch mixture tightly, and reserve. Let marshmallow mixture stand, uncovered, in a cool, dry place 8 to 14 hours or until dry enough to release from baking dish and no longer sticky.
4. Invert marshmallow slab onto cutting board; cut into squares (about 1 inch each). Toss squares in reserved cornstarch mixture to coat. Store marshmallows in an airtight container at room temperature up to 2 weeks.
*Cane syrup may be substituted for sorghum syrup.