Chocolate Covered Pretzel Crisps® and Beer Marshmallows
With football season upon us, the beer and Pretzel Crisps®will be flowing plenty. Sweeten up your typical tailgating snacks with a little marshmallow goodness.
You can make these chocolate covered Pretzel Crisps®and beer marshmallows with or without the chocolate. Not so adventurous with your taste buds? Leave the beer out and make a basic Pretzel Crisps® marshmallow. These are completely customizable for you. Should you decide to be a little more adventurous, however, these marshmallows only have a light hint of beer in them.
Make these a day or two before you head over to a Sunday gathering or tailgating party.
- Original Pretzel Crisps®
- Chocolate (optional)
- 3 1/2 packs of unflavored gelatin
- 1/3 cup of cold beer (OR cold water if you do not want the beer flavor. Should you choose beer, opt for a heavier, strong-flavored beer as opposed to a watered down or light beer.)
-1 3/4 cups of sugar
- 1/3 cup of corn syrup
- 1/3 cup of water
- 3 1/2 egg whites (you can leave the egg whites out if you like, they just wont be as fluffy)
- cooking spray
- powdered sugar or corn starch
- aluminum foil
1. If you want chocolate covered Pretzel Crisps®, dip them in chocolate and let them cool. Break up your Pretzel Crisps®, into small pieces.
Combine 3 1/2 packs of unflavored gelatinwith 1/3 cup of cold beer (or water) in a small bowl to soak. Set next to mixer. Pour egg white (which should be very cold) into mixer bowl.
Fill your sauce pan with 1 3/4 cups of sugar, 1/3 cup of corn syrup, 1/3 cup of water. Attach a candy thermometer.
3. Turn stove to medium low. Stir occasionally to dissolve sugar.
While sugar dissolves, turn mixer on high and beat egg whites until fluffy and they are forming stiff peaks.
As soon as sugar in pan is dissolved, turn on heat to medium high. Scrape egg whites into a bowl on side, clean out mixer with a paper towel and scoop gelatin into mixing bowl.
Tip: Should you prefer to whisk the egg whites by hand so you don’t have to worry about moving ingredients from bowl to bowl, go ahead and do this. Just be prepared for A LOT of muscle work..
4. Boil sugar water to 245 degrees. Sloooowly pour the sugar mixture down the side of the mixing bowl while mixing on slow.
Turn mixer onto high and beat until it turns white and begins to appear sticky.
5. Use spatula to fold egg whites into marshmallow until completely incorporated. Scoop into baking dish, sprinkling Pretzel Crisps in between pours.
Place Pretzel crisps on top. Cover with plastic wrap and allow to set overnight. Pop out onto cutting board and use a knife covered in cooking oil to cut the marshmallow into cubes.
Tip: If your marshmallow is super sticky, spray spatula with cooking oil before using it to scoop out. Also cover cutting board with corn starch or confectioner’s sugar to cut marshmallows on so they do not stick to the counter.
Contributed by Jasmin Fine, 1FineCookie.com