BROWN BUTTER AND SAGE MARSHMALLOWS WITH PUMPKIN HOT CHOCOLATE
IngredientsServes 4 with marshmallows to spare
½ cup (125 ml) unsalted butter
vegetable oil, for greasing pan
2 cups (500 ml) water, divided
½ tsp (2 ml) vanilla extract
6 × ¼ oz (7 g) packages unflavoured powdered gelatin
2 tbsp (30 ml) chopped fresh sage
28 oz (840 g) granulated sugar, about 4 cups (1L)
1 tsp (5 ml) kosher salt
1 cup (250 ml) clear corn syrup
icing sugar, for dusting
ADULT PUMPKIN HOT CHOCOLATE:
¼ cup (60 ml) each lightly packed light brown sugar and cocoa powder
2 tsp (10 ml) arrowroot starch or cornstarch
¼ tsp (1 ml) salt
4 cups (1 L) skim milk or unsweetened almond milk
¼ tsp (1 ml) vanilla extract
⅔ cup (150 ml) pumpkin purée
Spicebox Spiced Whisky or Forty Creek Cream, to taste (optional)
- To make MARSHMALLOWS: Melt butter in a medium-sized saucepan over medium heat. Cook, stirring occasionally, until butter starts to change colour to a golden brown, about 8 to 10 minutes. Transfer to a heatproof bowl and let cool to room temperature.
- Lightly grease a 9 x 13-in (23 x 33 cm) pan with vegetable oil and set aside.
- Stir together 1 cup (250 ml) water and vanilla in a bowl of an electric stand mixer fitted with a whisk attachment. Sprinkle gelatin over and set aside.
- In a food processor, pulse together sage with sugar until sage is very finely chopped.
- In a medium-sized, heavy-bottomed saucepan, combine sage-sugar, salt, corn syrup and remaining 1 cup (250 ml) water. Cook over medium heat, gently stirring constantly, until sugar dissolves. Raise heat to medium-high, and bring to a boil. Allow syrup to boil, without stirring, until it registers 240 F (115 C) on candy thermometer. Remove pot from heat and let syrup stand until it cools to 210 F (99 C).
- Once sugar mixture has cooled, pour into mixing bowl with gelatin mixture. With whisk attachment, whip on medium speed until more than doubled in size, about 8 minutes.
- Add brown butter, 1 tbsp (15 ml) at a time, waiting until incorporated before adding next spoonful. Add browned bits of milk solids as well. Once all butter has been added, turn up speed to high for a few moments to ensure it’s well incorporated. Pour marshmallow mixture into prepared pan. Lift and firmly tap pan on work surface a few times to dislodge air bubbles. Place 2 tbsp (30 ml) icing sugar in a fine mesh sieve and generously dust top of marshmallow. Cover with plastic wrap and refrigerate marshmallow allowing them to firm overnight.
- Generously dust work surface with icing sugar. Remove plastic wrap and invert marshmallow top down on work surface. Dust exposed bottom of marshmallow generously with more icing sugar. Oil a sharp knife or pizza cutter and cut marshmallow into 1-in (2.5 cm) strips. Cut each strip at 1-in (2.5 cm) increments. Toss marshmallows with more icing sugar to prevent from sticking. Store in an airtight container at room temperature for up to 2 weeks or in refrigerator for up to 1 month.
- When ready to enjoy marshmallows, make ADULT PUMPKIN HOT CHOCOLATE: In a small bowl whisk together brown sugar, cocoa powder, starch and salt.
- Whisk together milk, vanilla extract and pumpkin purée in a medium saucepan over medium heat, whisking occasionally, until steaming.
- Add 2 tbsp (30 ml) warm milk mixture to cocoa mixture and whisk until smooth. Whisk cocoa mixture into milk in saucepan, bring to a simmer and let cook, whisking occasionally, for 5 minutes. Hot chocolate should thicken up slightly.
- To serve, divide hot chocolate among serving mugs. If desired, add a dash of spiced whisky or cream liqueur to each mug and top with 2 marshmallows and enjoy warm.