Moonshine Marshmallows
Medically reviewed by Christiana George Updated Date: June 8, 2023
I was originally inspired by the recipe for Blue Bottle Coffee’s moonshine marshmallows, but after making it multiple times, and failing, I finally had to admit defeat. But that doesn’t mean I can’t use the name, now does it? A moonshine marshmallow certainly sounds much more intriguing than a bourbon marshmallow.
This is my first entry for a giftable holiday treat, and a winning one it is at that. These marshmallows look adorable, feel as soft as, no, wait, softer than pillows, and taste incredibly luscious.
Imagine creamy hot chocolate spiked with bourbon marshmallows… perfect for sipping in front of a wood-burning fireplace. Or for those of us who don’t have wood-burning fireplaces, our radiators. Actually, that’s the last place I want to be when it’s on; our apartment is hot enough as it is.
These also taste great in adult-flavored s’mores. (And if you use a 9-inch square baking pan instead of 8-, they cut into perfect-sized squares for the graham crackers.) To toast them, because again, there’s no wood-burning fireplace in my dinky little apartment, I pop them in the toaster oven where they do that funny expansion thing, bubbling and swelling like they’re about to come alive, and let them slowly turn buttery-brown. By then, the s’mores is a hot mess, melted chocolate and gooey marshmallow everywhere. It’s pretty much perfect.
Homemade marshmallows are pretty much perfect.
There’s no need to stick to bourbon. I imagine Bailey’s would work wonderfully. Or kahlua, or anything besides vodka (which doesn’t taste like anything except alcohol). You don’t even have to use alcohol at all—I imagine the recipe would work just as well with water—but what’s the point? Actually, scratch that. I’m not judging. I’m not the biggest fan of alcohol-tasting desserts. (But this one’s different, I swear!)
If you’re going to make substitutions with the sugar, I would advise against maple syrup. It tends to crystallize, and form razor shards. I cut myself on a piece, and it looks and feels like a paper cut. (They’re the worst!) I was initially uncomfortable with the idea of using corn syrup, but David makes a good case for it, and especially after my incident with the the maple syrup, I decided to just swallow my unease and pour it all in. The entire cupful.
MOONSHINE MARSHMALLOWS
Adapted from Epicurious
Makes 16 2×2-inch marshmallows or 64 1×1-inch marshmallows
Ingredients:
- 3 (1/4-ounce) envelopes unflavored gelatine
- 6 Tbsp bourbon, divided
- 1-1/2 cups sugar
- 1 cup light corn syrup
- 1/2 cup + 2 Tbsp water, divided
- 1/4 cup corn starch
- 1/4 cup confectioners sugar
Tools:
candy thermometer
Directions:
Line an 8-inch square baking pan with 2 sheets of parchment paper (completely covering all the edges inside the pan). Lightly oil the sides and bottom of the pan.
In a separate bowl, sift together the corn starch and confectioners sugar. Sift enough of this mixture into the prepared pan to completely and generously cover the bottom. Reserve the remaining cornstarch mixture.
Sprinkle gelatin over 3 Tbsp bourbon and 5 Tbsp water in bowl of mixer and let soften while making syrup.
Stir together sugar, corn syrup, a pinch of salt, the remaining 3 Tbsp bourbon, and the remaining 5 Tbsp water in a medium heavy saucepan (I used a 4-quart saucepan and it barely contained the liquid when it boiled up). Boil over medium heat, without stirring, until candy thermometer registers 238 to 240°F. Remove from heat.
With mixer at low speed, pour hot syrup into gelatin mixture in a slow stream down side of bowl. Increase speed to high and beat until very thick and mixture forms a thick ribbon when beater is lifted, 11 to 13 minutes.
With a lightly oiled spatula, scrape marshmallow into baking pan and smooth the top. Let stand, uncovered, at room temperature until surface is no longer sticky, 2 to 3 hours.
Remove from pan and carefully peel away the parchment paper. Dust the top and all the edges with the remaining corn starch mixture. Using a knife or scissors dusted with the corn starch mixture, cut the marshmallow into whatever shape you’d like. Dust all cut edges with the corn starch mixture to prevent sticking.
These should last for about a week or so, if kept in an airtight container at room temperature. If stacking the marshmallows, line between layers with parchment paper.
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Is Asparagus Acidic? Asparagus and Acid Reflux
Asparagus is a beloved vegetable known for its unique flavor and nutritional benefits. But for individuals suffering from acid reflux, it raises a common question: Is asparagus acidic, and can it aggravate or alleviate acid reflux symptoms? In this article, we’ll explore the acidity of asparagus, its nutritional profile, and its potential effects on acid reflux sufferers.
Understanding Acid Reflux and Diet
What Is Acid Reflux?
Acid reflux occurs when stomach acid travels back up into the esophagus, leading to symptoms such as heartburn, regurgitation, and chest discomfort. This condition is often linked to dietary choices, making it vital to assess whether specific foods, like asparagus, trigger or alleviate symptoms.
How Diet Impacts Acid Reflux?
Certain foods are known to trigger reflux by:
- Relaxing the lower esophageal sphincter (LES), which normally prevents acid backflow.
- Increasing stomach acid production.
- Irritating the esophageal lining.
Dietary management is a cornerstone of acid reflux treatment, which means understanding the properties of each food, including asparagus, is crucial.
Is Asparagus Acidic or Alkaline?
The pH Level of Asparagus
On the pH scale, asparagus is considered a low-acid food with a pH ranging between 6.0 and 7.0, depending on its preparation. Foods with a pH above 7.0 are classified as alkaline, while those below 7.0 are acidic. Research suggests that asparagus sits near neutral, making it a mild choice for those monitoring their dietary acid intake.
Raw vs. Cooked Asparagus
The pH of asparagus can vary slightly based on its preparation:
- Raw asparagus retains more of its natural alkalinity and nutrients.
- Cooked asparagus (especially steamed or boiled) may have a softer texture, making it easier to digest for some individuals with reflux.
Alkaline Properties of Asparagus
While not fully alkaline, asparagus contains certain compounds that promote an alkaline environment in the body, which may help neutralize stomach acid and reduce reflux symptoms.
Nutritional Profile of Asparagus
Asparagus is not just a culinary delight; it’s a powerhouse of nutrients that contribute to overall health. Here’s what makes it stand out:
Key Nutrients in Asparagus
- Vitamins: Rich in vitamins A, C, E, and K, as well as folate.
- Minerals: Contains potassium, magnesium, calcium, and iron.
- Antioxidants: High levels of glutathione, an antioxidant that reduces inflammation.
- Fiber: Asparagus is a good source of dietary fiber, promoting healthy digestion.
- Prebiotics: Contains inulin, a prebiotic fiber that supports gut health.
Health Benefits of Asparagus
- Anti-Inflammatory Properties: Helps reduce inflammation, which may benefit individuals with acid reflux.
- Improved Digestion: Fiber and prebiotics in asparagus support healthy bowel movements and gut microbiota.
- Heart Health: Potassium and antioxidants promote cardiovascular health.
- Immune Support: High levels of vitamin C and other antioxidants boost immunity.
Asparagus and Acid Reflux: Potential Effects
Can Asparagus Trigger Acid Reflux?
While asparagus is not inherently acidic, it may still cause reflux in certain situations:
- Seasoning Choices: Adding acidic ingredients like lemon juice or vinegar during preparation could trigger symptoms.
- Overeating: Consuming large portions of any food, including asparagus, can put pressure on the LES and lead to reflux.
- Individual Sensitivity: Some individuals may have unique sensitivities that make asparagus a trigger food.
Benefits of Asparagus for Acid Reflux
For many, asparagus can be a reflux-friendly addition to their diet:
- Mildly Alkalizing: Asparagus helps create a less acidic environment in the stomach, which may alleviate reflux symptoms.
- Promotes Digestion: Fiber content aids in digestion, preventing bloating and constipation that can exacerbate reflux.
- Anti-Inflammatory Effects: May help soothe the esophagus and stomach lining.
How to Incorporate Asparagus into a Reflux-Friendly Diet
Tips for Cooking Asparagus
- Opt for Gentle Cooking Methods: Steaming or boiling preserves nutrients while making asparagus easier to digest.
- Avoid Trigger Ingredients: Skip acidic additions like lemon juice, garlic, or spicy seasonings.
- Pair with Alkaline Foods: Combine asparagus with alkaline-rich foods such as quinoa, sweet potatoes, or bananas to balance stomach acidity.
Portion Control
Stick to small to moderate portions of asparagus to avoid overwhelming the stomach. Eating smaller meals more frequently throughout the day can also help reduce reflux episodes.
Timing of Consumption
Avoid eating asparagus—or any food—close to bedtime, as lying down after a meal can increase the likelihood of reflux symptoms.
Alternative Vegetables for Acid Reflux Sufferers
If asparagus doesn’t sit well with you, consider these acid reflux-friendly alternatives:
- Zucchini: Mild and easy to digest, zucchini is a versatile vegetable for reflux sufferers.
- Cucumber: Naturally hydrating and alkaline, cucumber is a refreshing option.
- Broccoli: Rich in nutrients and low in acidity, broccoli is generally well-tolerated.
Related to Read: Zucchini Recipes
Lifestyle Changes for Managing Acid Reflux
Adopt Acid-Reflux-Friendly Eating Habits
- Chew food slowly and thoroughly.
- Avoid overeating by sticking to smaller meals.
- Maintain an upright posture for at least 2–3 hours after meals.
Avoid Common Trigger Foods
Limit or eliminate highly acidic, fatty, or spicy foods like tomatoes, citrus fruits, fried foods, and chocolate.
Manage Stress Levels
Stress can exacerbate acid reflux by increasing stomach acid production. Incorporate relaxation techniques such as yoga, meditation, or deep breathing exercises.
What the Experts Say About Asparagus and Acid Reflux?
Nutritional Research on Asparagus
Research highlights asparagus as a vegetable rich in anti-inflammatory compounds and gut-friendly prebiotics. While direct studies on its effect on acid reflux are limited, its overall properties make it a potential ally in a reflux-friendly diet.
Recommendations from Nutritionists
Many nutritionists recommend asparagus as a low-acid vegetable suitable for most people with acid reflux. However, they emphasize the importance of individual tolerance and moderation.
Asparagus Recipes: Asparagus Tempura
Roasted Asparagus With Miso Butter And A Poached Egg
Conclusion
So, is asparagus acidic? Not exactly. With its near-neutral pH and alkaline-promoting properties, asparagus is generally a reflux-friendly food. For most individuals, it can be safely included in a reflux management plan, provided it’s prepared and consumed thoughtfully.
However, acid reflux triggers vary from person to person. It’s essential to monitor your body’s response to asparagus and make adjustments as needed. Incorporating this nutritious vegetable alongside other lifestyle changes can help you better manage acid reflux and enjoy a balanced diet.
FAQs
1. Is asparagus good for acid reflux?
Yes, asparagus is generally good for acid reflux due to its low acidity and digestive benefits. However, individual tolerance may vary.
2. Can cooking asparagus reduce its acidity?
Cooking asparagus doesn’t significantly change its pH, but steaming or boiling can make it easier to digest, potentially reducing reflux symptoms.
3. Are there vegetables better than asparagus for acid reflux?
Vegetables like zucchini, cucumber, and broccoli may be better suited for some individuals, depending on personal tolerance.
4. Does asparagus cause gas or bloating?
Asparagus contains inulin, a prebiotic fiber, which can cause gas or bloating in some people, especially if eaten in large amounts.
5. Should I eat asparagus raw or cooked for acid reflux?
Cooked asparagus is usually easier to digest and less likely to trigger reflux symptoms compared to raw asparagus.
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