Leite’s Loves…Beer & Pretzel Marshmallows

Beer Marshmallows

I can’t recall a single time when my dad, who spent years working in construction, ever brought in another so-called professional to handle anything in our house. Leaky pipes, dining room remodels, retiling, the works. If you want something done right, Dad always says, you’ve got to do it yourself.

As an adult, I’ve funneled his self-sufficient ethos mostly into my kitchen endeavors. Pickles, pasta noodles, tomato sauce—why let someone else handle what I can do myself with a modicum of ability? And so, bored with the one-note sweetness of most marshmallows, I recently started experimenting with my own jazzed-up versions of the fluffy s’mores stalwarts. I had some measure of success, most notably with a vanilla-cardamom batch that gave rise to a solid two-week hot chocolate binge. But after my introduction to Truffle Truffle’s chocolate-y pretzel and beer marshmallows, I’m raising a white flag, surrendering all future sugar outings to the professionals.

The focal point of this confectionery wizardry is a springy marshmallow, mocha-hued from its twirl with Rogue’s Chocolate Stout. The sweet has a subtle, ambient beeriness, with just an inkling of toasty, malty stout. Though they had me at “beer-infused marshmallow,” Truffle Truffle gilds this very masculine lily with a mere millimeter of milk chocolate, to supremely delectable effect. The brew makes another appearance in the brittle topping, made from beer and pretzels, though I’m pretty certain you can still drive home, even after being overserved.

It’d be easy to go very, very wrong with such a crazed confluence, even of such hallowed pairings as beer and pretzels, chocolate and marshmallows. Yet the Chicago-based confectioner’s appropriation works wonders with each smashingly well-executed, salty-sweet, crunchy, chewy cube. These marshmallows aren’t exactly dainty in size, making them a treat even the most manly man might deign to tuck into after downing a caveman-size steak on, say, Father’s Day.

I’ll admit, I was initially tempted to try to reverse-engineer one of these guys into a recipe, as others have done, just to see if I could. That was before I experienced its mad genius. I know my dad will understand.

Truffle Truffle’s Beer & Pretzel Marshmallows are available in packs of four ($10) and a far more respectable 12 ($30), exclusively from its website.

About Erin Carlman Weber

Lifelong eater and devoted Midwesterner, Erin is a recent transplant to Boston, and she just can’t understand the mayo-versus-butter on lobster rolls debate. It’s lobster, right? What else matters? Erin is an aspiring food writer, and when she’s not busy drinking from the font of wisdom that is the Leite’s Culinaria editorial staff, she’s studying food culture, anthropology, and history at Boston University for her Master’s degree in Gastronomy. (Yes, that’s totally a real thing.) Though most of her interests fall squarely in the culinary category, she also appreciates pretty things and traveling, especially if there’s eating involved.

Comments
Comments
  1. Donald says:

    Jaden Hair published this beer marshmallow covered in chocolate and rolled in pretzels–just this week–a coincidence?

    • David Leite says:

      Donald, I’d say. The product is new (only a few months old), and a lot of site and blogs are feature it as a perfect Father’s Day treat.

  2. Prwolf says:

    I am going to make these! I always would eat a TWIX bar with my beer in my bar hopping days and it seems to be some what of a parallel. Well, let’s call it evolution.

    • David Leite says:

      Yes, we all must move up the culinary evolution ladder. Let us know if they’re a more adult version of your barhopping combo.

  3. Renee Schettler Rossi, LC Editor-in-Chief says:

    Beer does make everything better, doesn’t it? I’m thinking of Ommegang right now…

    • David Leite says:

      I wish I liked beer. I find it too bitter.

      • Dan Kraan, LC Community Moderator says:

        But there are so many, David.  You just haven’t found the right one yet.  Never give up! 

      • Renee Schettler Rossi, LC Editor-in-Chief says:

        But some are less bitter than others, my dear boss. We should sit and sip some Belgians together sometime.

        • David Leite says:

          It’s a date. We should go to the Amsterdam Ale House. Then I can report back here because I can’t be the only person who finds beer bitter, am I?

      • I too find beer too bitter for my palate. It also does not help that I am Asian and sadly cannot process alcohol.

        David, if you find a Belgian beer that you love, report back and let me know. I’d love to try it (Asian genes be damned!).

        • David Leite says:

          Irvin, yes, bitter, bitter, bitter. Really, though?Being Asian interferes with alcohol processing? Who knew? Will shoot you a missive the moment I find a Belgian that I like.

  4. RisaG says:

    I adore the salty/sweet combo too. We just ate a whole bar of the new Ghiradelli Almond and Sea Salt dark chocolate – in their Intense Dark line of chocolate bars. I’ve made chocolate chip cookies sprinkled with sea salt and brownies with caramel and sea salt. I made my hubby a chocolate cream pie for his birthday with a pretzel crust. Love that combination so much. These marshmallows sound unbelievable. I have to find them. 

    • David Leite says:

      RisaG, salty sweet is a great combo, isn’t it? I haven’t had Ghiradelli’s Almond and Sea Salt dark chocolate, but The One and I had the most delicious dark chocolate with sea salt crystals that we bought years ago at Yeliseyevsky’s on the Nevsky Prospekt in St. Petersburg. I remember him saying, “I think this will catch on….” It did!

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