yields about 2 dozen 1 1/2-inch mallows
4 1/2 teaspoons unflavored powdered gelatin
1/2 cup cold water
2/3 cup sugar
1/2 cup Grade A dark or Grade B maple syrup
1/4 cup light corn syrup
1/4 cup water
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/2 cup (about 1 1/2 ounces) finely chopped candied bacon
1/2 cup Classic Coating, plus more for dusting
NOTE: The key to getting real maple flavor is using a dark amber Grade A or Grade B syrup, which are bolder than lighter Grade A varieties.
NOTE: To make candied bacon, lay 6 or 7 bacon slices on a wire rack set over a sheet pan lined with foil. Combine 1/4 cup light brown sugar with 1/8 teaspoon ground cinnamon. Rub over both sides of bacon. Bake at 350°F until deeply caramelized, 30 to 35 minutes. Let cool before chopping into bits.
Lightly coat an 8-by-8-inch baking pan with cooking spray.
WHISK TOGETHER the gelatin and cold water in a small bowl. Let it soften for 5 minutes.
STIR TOGETHER the sugar, maple syrup, corn syrup, water, and salt in a medium saucepan. Bring it to a boil over high heat, stirring occasionally, until it hits 240°F. Be prepared to lower the heat as needed—this syrup likes to bubble up. Microwave the gelatin on high until completely melted, about 30 seconds. Pour it into the bowl of a stand mixer fitted with the whisk attachment. Set the mixer to low and keep it running.
WHEN THE SYRUP reaches 240°F, slowly pour it into the mixer bowl. Increase the speed to medium and beat for 5 minutes. Increase to medium-high and beat for 3 more minutes. Add the cinnamon, increase to the highest speed, and beat for 1 minute more. Quickly fold in the bacon bits. Pour the marshmallow into the prepared pan. Sift coating over top. Let it set for 6 hours in a cool, dry place. Use a knife to loosen the marshmallow from the edges of the pan. Invert the slab onto a work surface. Cut it into pieces and dust them with more coating.
bacon recipe courtesy of: Shauna Sever, author of Marshmallow Madness!: Dozens of Puffalicious Recipes, Quirk Books, February 2012 | Epicurious, March 2012