Oh my gosh, it’s hard to believe that we’re almost half-way through March! I’m already making St. Paddy’s Day food and planning for Pi Day. To make time feel like it’s moving even faster, the clocks sprung forward an hour this weekend!
But it’s finally starting to feel like Spring here in DC! The added hour of evening daylight is hard to get used to at first, but it definitely helps shake off the winter blues. Now, I LOVE Winter – the snow, the cold, the boots and chunky sweaters – but the beginning of Spring always feels so magical and hopeful.
Pretty soon, it’s going to be time to start planting (we still have at least 1 more frost in DC) out in my little porch garden. But before the bounty of Spring, I’m still in Winter-baking mode, which means chocolate, citrus, and things I can bake without my usual trip to the Farmer’s Market to pick up fresh fruit.
So last week, I busted out the candy-making equipment and my stash of Guinness. (I have to hide a few bottles or else they disappear when friends come over. 😛 ) And I whipped up a batch of Guinness Marshmallows, working off my original Homemade Marshmallow recipe from Alton Brown.
These marshmallows use what [I think] is the perfect amount of Guinness: 8 ounces out of an 11-ounce bottle, leaving a little bit to sip while the syrup is cooking! 😉 The mallows are then coated with a bit of cocoa powder to bring out the malt in the Guinness. The marshmallows are cooked the same as vanilla mallows, but the heat needs to be reduced as the syrup cooks. So they’ll take a few more minutes to make because the bubbles in the Guinness can cause a catastrophic boil-over! (Trust me, I speak from experience…)
Click below for the recipe. If you have a question, feel free to ask in the comments. And thanks for reading! Enjoy! 🙂