Normally this time of year I write about how to make your own pumpkin bong, but Leafly beat me to the punch this year, and my little blog can’t compete with one of the largest marijuana publications. Suffice it to say, some of my previous blogs have instructions for making a pumpkin bong if you’re getting in the Halloween spirit. Instead, this year let’s learn how to make infused edible spider webs with our homemade infused marshmallow recipe that can be adapted to any number of desserts and stoney, spooky treats that are sure to wow your friends.
So first let’s get to work on our marshmallows themselves. Corinne Tobias at Wake + Bake has come up with a simple and delicious recipe for cannabis infused marshmallows. It only requires three ingredients besides the cannabis: 1 cup maple syrup, ⅓ cup cold water, and 1 tablespoon gelatin. Mix the water and gelatin in an upright mixer or deep bowl and then set aside. In a sauce pan, bring the maple syrup to a boil, reduce to medium heat, and monitor until it cools to 235 degrees Fahrenheit. Once the gelatin and water have been integrated and the syrup cooled to the desired temp, slowly pour in the maple syrup. Lastly, add your desired dose of cannabis concentrate, and mix until stiff peaks form. Pour the mixture out onto a parchment paper lined pan and let sit for 4-12 hours.
Or if you really want to get creepy with your infused marshmallows, you can apply them decoratively to the outside of confectionary goodies like the Food Network’s Marshmallow Web Ghost Cake. To do this instead of letting your marshmallows set for several hours, take them once they have cooled some but are still warm (just be careful not to burn yourself…nothing burns and sticks quite like molten sugar), and then dip your hands in the marshmallows and stretch them out between your hands until you have web-like strands you can stretch across the outside of your cake. Oh, how festive edible webs on your food are!
Not in the mood for a creepy crawlie covered cake? You can always eat your marshmallows as s’mores or rice crispies but if you want to incorporate them into other tasty treats, try using them in some of these seasonal recipes. Maybe some Sweet Potato Pie from Raechel Ray with a toasted marshmallow topping or perhaps a Marshmallow Pumpkin Pie? Personally I’m thinking about making these scrumptious looking Lemony Gingerbread Whoopie Pies or maybe my mom’s favorite, Key Lime Tarts with Marshmallow Meringue. Or better yet, a nice after-dinner cocktail transformed into a dessert: a frozen Grasshopper Torte for a blast of minty-chocolatey goodness. Too involved? There’s always the easy standby of throwing marshmallows in your hot cocoa.
May your Halloween be filled with lots of ooey-gooey, marshmallowy tastiness!
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