It's the best of both worlds! Bacon AND candy collide in these uniquely-fun marshmallows. Packed with crispy bacon and a delightful smoke flavor, you'll come back to this recipe again and again. As if the flavor wasn't enough, the layering of colors and torched top give these marshmallows a true-to-bacon personality.

Step 1: Prepare Your Ingredients

For this recipe, you will need:

6-7 slices of bacon

3/4 cup cold water

1 Tablespoon + 1 and 1/2 teaspoons of gelatin, powdered and unflavored

1 and 1/4 cup granulated sugar

2 teaspoons liquid smoke

1/4 cup corn syrup, light

1 teaspoon Kosher salt

1/2 cup powdered sugar

1/2 cup cornstarch

2 teaspoons red food dye

Special kitchen equipment:

Candy or Oil Thermometer

Microwave

Stand Mixer (with Whisk Attachment)

Kitchen Torch (optional)

Step 2: Cook the Bacon

Heat a large skillet over medium-high heat, about 5-10 minutes. Carefully add bacon slices to the pan, turning occasionally every 2-3 minutes until crispy and fully rendered. Remove bacon from pan and drain on a paper towel-lined plate. Set oil aside, and strain when cooled to room temperature.

Step 3: Bloom and Whip Gelatin

Whisk 1/2 cup of cold water into gelatin powder until dissolved. Set aside, and allow to bloom for 5 minutes. After 5 minutes, microwave the mixture on high for 30 seconds (or until melted). Add melted gelatin to the stand mixer, and beat on low speed with whisk attachment for 5 minutes. Keep mixer running.

Step 4: Cook Sugar Syrup

While the gelatin is slowly whipping, add: granulated sugar, Kosher salt, liquid smoke, corn syrup, and remaining 1/4 cup of water to a large saucepan. Cook over medium heat, lowering temperature as needed (syrup will sometimes bubble and expand). Cook until syrup reaches 240-degrees (F), measure using the candy or oil thermometer. Immediately pour syrup into the stand mixer, adding it to the gelatin; increase mixer speed to medium setting.

Step 5: Whip the Mallow

Beat the syrup and gelatin mixture on medium until doubled, 8-10 minutes. Increase mixer speed to medium high setting, and beat for an additional 3-5 minutes. Finally, increase the mixer speed to maximum setting, and beat for 1-2 minutes.

Step 6: Pour the Base

Prepare an 8x8 baking pan by rubbing the bottom and sides with strained bacon fat, or non-stick cooking spray. Turn out 1/3 of the beaten mallow base into the pan, and spread with a rubber spatula, creating small, irregular "divots" in the surface of the marshmallow; this will create a wavy line between the red and white layers.

Pour another 1/3 of mallow mixture into a bowl, and set aside. Return mixing bowl to stand mixer, with remaining mallow mixture.

Step 7: Dye and Flavor Red Mallow

Crumble cooked bacon strips into the stand mixer by hand (to create irregular sizes), and add red food dye. Mix on medium-low speed setting until thoroughly-combined, about 4-5 minutes.

Step 8: Layer Marshmallow

Pour half of the red-dyed mallow mixture into the prepared pan, over the white base. Spread to edges, creating "divots" once again.

Step 9: Continue to Layer Marshmallow

Pour the remaining white mallow mixture into the prepared pan, over the previously-poured red. Once again, spread to the edges of the pan, creating "divots" by spreading unevenly in a sweeping motion.

Step 10: Finish Layering Marshmallow

Pour the remaining red mallow mixture onto the previously-poured white layer. Once again, spread to the edges of the pan, covering as much of the white layer underneath, as possible.

Step 11: Dust and Cure Marshmallow

Combine cornstarch and powdered sugar mixture together, and sprinkle over the top and sides of the marshmallow layers, patting and distributing by hand or brush to ensure an even coating. Set aside at room temperature to cure, at least 6 hours and up to overnight.

Step 12: Cut Marshmallows

Liberally dust a cutting board or work surface with cornstarch mixture, and invert marshmallow onto prepared surface (if marshmallow is sticking, try tapping the pan bottom with a spoon after inverting). Dust a sharp knife or pizza cutter with cornstarch mixture, and slice the marshmallows, as desired. A cookie cutter works great, as well!

Step 13: (Optional) Torch or Broil Marshmallows

To give the appearance of crisped bacon, blowtorch the white (base) layer of the marshmallow until golden brown, and textured. Alternatively, you can use a broiler by setting the broiler to low, and broiling the marshmallows on the lowest rack for 3-4 minutes, or until golden brown.