Black Tea Marshmallows with Dark Chocolate and Toasted Almonds

Fluffy black tea marshmallows dipped in a rich dark chocolate and rolled in freshly toasted almonds.

For the marshmallows:

3/4 ounce gelatin

1 cup water

3 english breakfast tea bags

1 1/2 cups sugar

1 cup light corn syrup

pinch of salt

powdered sugar for coating

Brew very strong tea from the water and tea bags.  Place in refrigerator to chill down.  Once chilled, mix 1/2 cup tea with gelatin in the bowl of your mixer(fit mixer with whisk).  Let sit.

In a sauce pan stir together sugar, remaining tea, corn syrup, and a pinch of salt.  Stir over medium heat until sugar is dissolved.  Once dissolved, let boil without stirring until it is 238 to 240 degrees.  I use a candy thermometer, but mine is shifty, so I test it is ready by dropping a bit in a bowl of ice water, if it is pliable when not hot anymore it should be about right.  

((note: the color is from the tea, not sugar browning))

Turn mixer with gelatin on low speed, pour hot sugar in slowly, it helps slow it down if it runs down the side of the mixer bowl.  Turn mixer to high and whip for about ten minutes, maybe a little more.  Meanwhile, oil a glass dish for them to set it.  My dish was about ten by eight.  I like them to be small, so an eight inch square could work for larger marshmallows.  

Marshmallow is done whipping when it is thick and fluffy.  Pour into oiled dish and smooth top with an oiled spatula.  It will be very sticky!

Let sit for two to three hours.  It is done setting when the top isn't sticky anymore and you can pull it away from the sides of the dish.  

Now you cut them.  Cover your surface with powdered sugar, and take the marshmallows out of the dish.  This could take a little prying, but shouldn't be too hard.  Cut them with an oiled knife into whatever shape, I made squares.  Roll them in powdered sugar, and shake off the excess.  Done!

Marshmallows are good on their own, or in hot drinks, or even roasted over a fire!

Assembly:

dark chocolate, about 8 oz

almonds, about 2 cups, toasted and chopped

Melt dark chocolate in a double boiler,  then dip marshmallows in one by one letting excess chocolate drip off.  I used a skewer.  After you dip each one, roll it in the almonds and set aside to dry. 

These make great gifts! 

Or desserts for a party!

Banana Cupcakes with Caramel Buttercream and Candied Pecans

Lightly sweet banana cupcakes with a almost smoky caramel frosting, topped with spicy candied pecans, a fall favorite.

For the cupcakes:
3 cups cake flour, sifted
1 1/2 tsp baking soda
3/4 tsp baking powder
pinch of salt
1 tbsp ground cinnamon
3/4 cup butter, unsalted, softened
1 1/2 cup packed brown sugar
3 eggs
2 cups mashed bananas (the one with some brown spots are best)
3/4 cup buttermilk
1 tsp vanilla

Oven at 350 degrees.  Muffin tins lined or greased and floured.  Mix dry ingredients together.  In a large mixer, cream butter and sugar together for about three to five minutes, it should be fluffy and lightened in color.  Add eggs, one at a time, mixing until well-incorporated after each.  Stir together mashed banana, buttermilk, and vanilla in a bowl.  Add 1/3 flour mixture to butter mixture.  Then 1/2 banana mix.  Then 1/3 flour.  Remaining half banana next.  Finally the rest of the flour.  Fill muffin tins 2/3 full.  Bake until slightly golden on top, and a toothpick comes out clean.  About 20 minutes or so.  Cool before removing from pan so you don't squish them.

For the buttercream:
4 tsp meringue powder
1/3 cup plus 4 tbsp warm water
1 1/4 cup sugar
1 1/2 cup butter, unsalted, softened

Combine 1/2 cup sugar and 1/3 cup water in a heavy saucepan.  Cook over medium heat, stirring until sugar is dissolved.  Once the sugar is dissolved, gently shake the pan over the heat until it is medium to dark amber colored, the darker it is the more smoky and burnt tasting your buttercream will be.  Remove from heat and let cool until it is not hot, but if it cools too much it could harden.  If you decide to taste it, which I advise against, it will taste awful, don't worry - your buttercream will not taste nearly that burnt.

Beat meringue powder and water until stiff peaks form.  Add sugar in a slow steam, beat until the peaks are glossy and stiff.  Add butter in 1-2 tbsp pieces.  Make sure there are no lumps before adding the next bit of butter.   Once all butter is added and it is smooth, add burnt sugar syrup until it tastes how you want it to.

For candied pecans (not in the picture, but a lovely addition):


1/2 cup pecans
4 tbsp water
4 tbsp sugar
2 tsp ground white pepper
1-3 cardamon pods or 1 tsp ground cardamon
1 tsp ground cloves
pinch of smoked paprika

Put pecans, sugar, water and spices in a saucepan.  Dissolve sugar and bring to a boil, but don't let it boil, turn down the heat and simmer for a while.  Usually about 7 minutes, but just keep an eye on them.  You will know it is done when they are nicely coated and most or all syrup is gone.  Lay them to dry on parchment paper, single layer.  Once they are cooled (completely!) check their crispness.  If you want them crisper put them in the oven for a little bit, don't let them burn though.


Assembly:


Pipe or spread buttercream, sprinkle with candied pecans, enjoy!