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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Are Mango Slices Acidic? Mango Slices and Acid Reflux
Mangoes, often referred to as the “king of fruits,” are celebrated for their rich, sweet flavor and vibrant color. From smoothies and desserts to being enjoyed fresh, mango slices are a staple in diets worldwide. However, for individuals managing acid reflux, the question arises: are mango slices acidic, and can they trigger reflux symptoms? Understanding the nature of mangoes and their impact on the digestive system is essential for making informed dietary choices.
Acid reflux, also known as gastroesophageal reflux disease (GERD), occurs when stomach acid flows back into the esophagus, causing discomfort and irritation. Certain foods can exacerbate these symptoms, making it vital to evaluate the acidity of the foods consumed. Mangoes, being a tropical fruit, do have natural sugars and a certain level of acidity, but they also contain alkaline properties that may benefit digestion.
This duality often leaves individuals puzzled about whether mango slices should be avoided or embraced when managing acid reflux. In this article, we will delve into the acidity of mango slices, their nutritional profile, and how they can impact acid reflux symptoms. We’ll also provide practical tips for incorporating mangoes into a reflux-friendly diet.
Are Mango Slices Acidic or Alkaline?
According to research, Mangoes, including mango slices, have a slightly acidic pH ranging between 3.4 and 4.8, depending on their ripeness. Unripe mangoes are more acidic due to their higher content of citric and malic acids, while ripe mangoes tend to be less acidic and sweeter because of their increased natural sugar content. Despite their acidity, mangoes have an alkalizing effect on the body once metabolized, which can contribute to maintaining a balanced pH in the digestive system.
The acidity in mango slices primarily comes from organic acids like citric acid, tartaric acid, and malic acid. These acids are not typically strong enough to significantly aggravate acid reflux in most individuals. However, their impact varies depending on the person’s tolerance and the quantity consumed. Additionally, mangoes are rich in vitamins and minerals, such as Vitamin C, Vitamin A, and potassium, which contribute to their overall health benefits. The fiber content in mangoes also aids digestion and can help prevent common issues like constipation, which is sometimes linked to acid reflux.
Understanding the interplay between acidity and alkalinity in mango slices can help individuals make informed choices about their diet. While mangoes are slightly acidic, they’re unlikely to trigger reflux when consumed in moderation, especially when ripe. Factors such as portion size and individual sensitivity to acidic foods play a significant role in determining whether mango slices are suitable for those with acid reflux.
Related to Read: Are Mangoes Acidic?
Mango Slices and Acid Reflux: The Connection
1. The Role of Acidity in Acid Reflux
Acid reflux is often triggered by foods that relax the lower esophageal sphincter (LES), allowing stomach acid to escape into the esophagus. Foods high in acidity or fat are common culprits. Mango slices, while slightly acidic, are generally considered mild and are less likely to aggravate reflux compared to citrus fruits like oranges or lemons. Their lower acid content makes them a safer option for many individuals.
Ripe mango slices are particularly less acidic, as the ripening process reduces their citric acid levels and enhances their natural sweetness. This makes them more palatable for those managing GERD symptoms. However, consuming unripe mangoes or pickled mangoes, which are significantly more acidic, may increase the risk of reflux symptoms.
2. Fiber and Digestive Health
Mango slices are an excellent source of dietary fiber, with one cup providing approximately 2.6 grams of fiber. Fiber plays a crucial role in supporting healthy digestion by promoting regular bowel movements and preventing issues like constipation, which can exacerbate acid reflux. Soluble fiber in mangoes also helps regulate stomach acidity, reducing the likelihood of reflux episodes.
For individuals with acid reflux, incorporating fiber-rich foods like mango slices can help maintain a healthy digestive system. The fiber content in mangoes not only improves gut motility but also supports the growth of beneficial gut bacteria, contributing to overall digestive health.
3. Natural Sugars and Their Impact
Mango slices contain natural sugars, such as fructose and glucose, which provide a quick energy boost. While natural sugars are generally well-tolerated, excessive consumption can lead to increased stomach acid production, potentially triggering reflux symptoms. Moderation is key to enjoying the benefits of mango slices without exacerbating acid reflux.
Author Tip: 7 Kinds of Foods to Avoid with GERD
Tips for Including Mango Slices in a Reflux-Friendly Diet
1. Choose Ripe Mangoes
Ripe mangoes are less acidic and have a sweeter taste, making them more suitable for individuals with acid reflux. Look for mangoes that are slightly soft to the touch and have a fragrant aroma, indicating ripeness.
2. Control Portion Sizes
Eating large portions of mango slices can overfill the stomach, increasing the risk of acid reflux. Stick to a moderate serving size of one-half to one cup per sitting to minimize the chances of triggering reflux symptoms.
3. Avoid Spicy or Acidic Pairings
While mangoes pair well with many dishes, avoid combining them with spicy or acidic ingredients that may exacerbate reflux. For example, skip spicy mango chutneys or mango salads with citrus dressings if you’re prone to reflux.
4. Incorporate into Smoothies
Blend mango slices with alkaline ingredients like almond milk, spinach, or banana for a reflux-friendly smoothie. Avoid adding acidic fruits like oranges or pineapples to keep the pH balance in check.
5. Monitor Your Body’s Response
Pay attention to how your body reacts after consuming mango slices. If you notice increased reflux symptoms, reduce your intake or try pairing mangoes with other alkaline foods to balance their acidity.
Author Tip: 7-Day Meal Plan For Gastritis
Mango Slices: Health Benefits Beyond Acid Reflux
Mango slices offer numerous health benefits beyond their impact on acid reflux. They are a powerhouse of essential nutrients, including:
- Vitamin C: Supports immune function and skin health.
- Vitamin A: Promotes eye health and reduces inflammation.
- Antioxidants: Neutralize free radicals and protect against oxidative stress.
- Potassium: Regulates blood pressure and supports heart health.
- Enzymes: Mangoes contain amylase enzymes that aid in breaking down carbohydrates, improving digestion.
Including mango slices in a balanced diet can contribute to overall well-being, provided they are consumed mindfully and in moderation.
Final Thoughts
Are mango slices acidic? Yes, mango slices have a slight acidity due to their natural composition, but their alkalizing effect on the body and rich nutritional profile make them a valuable addition to a healthy diet. For individuals managing acid reflux, ripe mango slices in moderate amounts are generally safe and can even support digestive health due to their fiber and enzyme content.
To enjoy mango slices without triggering reflux, choose ripe fruits, control portion sizes, and avoid pairing them with acidic or spicy ingredients. As always, it’s essential to listen to your body and consult a healthcare professional for personalized dietary advice. With mindful preparation and consumption, mango slices can be a delicious and reflux-friendly treat.
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