How to Make Bourbon Marshmallows
User Reviews
4.4
How to Make Bourbon Marshmallows
Description
This recipe starts with preparing a 9x13-inch pan lined and lightly oiled with parchment paper to prevent sticking. Gelatin is sprinkled over a mixture of bourbon and water along with vanilla bean seeds, allowing it to bloom. Separately, a sugar syrup is made by heating granulated sugar, corn syrup, and salt to the soft-ball stage (238°F). This syrup is then slowly poured into the gelatin mixture while mixing at low speed.
The mixer speed is gradually increased to high and the mixture is whipped for about 12 minutes until thick, fluffy, and cooled slightly. The whipped mixture is then transferred to the prepared pan, smoothed out, and allowed to set. Once firm, marshmallows are cut into shapes using cookie cutters or knives.
The bourbon offers a subtle vanilla and caramel note that complements the sweet marshmallow flavor. Variations using different flavor extracts like peppermint or mixing in crushed candy can be made to customize the confection. Proper preparation like lightly oiling and using parchment ensures easy removal and cutting.
Ingredients
- vegetable oil for brushing your parchment paper
- 1/4 cup bourbon
- 4 gelatin 3 tablespoons plus 1 1/2 teaspoons, Knox original unflavored, envelopes
- 3 cups granulated sugar
- 1 1/4 cups light corn syrup
- 1/4 tsp salt
- vanilla bean seeds scraped from 1
- 1 Tbsp vanilla extract pure
- confectioners' sugar for dusting
Instructions
- Line a 9x13 baking pan with parchment paper, leaving overhanging paper on the ends so you can easily lift out the marshmallows after they've firmed up. Brush the paper LIGHTLY with oil so the marshmallows won't stick.
- In the bowl of a stand mixer fitted with the whisk attachment, put 1/2 cup water and 1/4 cup bourbon. Sprinkle the gelatin over it and let it sit. Add the vanilla bean seeds on top.
- In a medium saucepan, put the sugar, corn syrup, and salt. Begin heating it, stirring to dissolve the sugar. Then stop stirring and let the sugar syrup come up to 238 degrees F, which is the soft ball stage in candy making. It will boil for a while before it gets there.
- Turn the mixer on low, and let it blend the gelatin for a few seconds, then slowly pour the hot syrup into the gelatin. When it's all in, gradually increase the speed until it is on high. Be careful because the mixture is very hot, and you don't want to get splattered.
- Beat on high for 12 minutes until the mixture is stiff. Beat in the vanilla.
- Scrape the mixture into the prepared dish, smoothing it out evenly with an offset spatula.
- Let sit, uncovered, for 4 hours (or overnight.)
- Turn out the marshmallow block onto a surface coated with confectioner's sugar. Peel off the paper and dust the whole top surface with more confectioner's sugar. Use a strainer to sift the sugar down on the marshmallow.
- Slice the marshmallows into squares using a sharp, oiled knife or pizza cutter. As you cut each strip, turn it to coat the cut ends with sugar, and as you cut each individual marshmallow, do the same. All the sides should be well coated and not sticky.
- Store marshmallows at room temperature in an airtight container or pack in cellophane bags for giving. They will last about a month.
Notes
- Brush parchment paper lightly with vegetable oil to prevent marshmallows from sticking.
- Use cookie cutters to cut the marshmallow slab into small, simple shapes once set.
- Alternative flavor extracts can be used, such as peppermint, and crushed candy can be swirled in before setting.
- Ensure sugar syrup reaches the soft ball stage (238°F) to achieve correct marshmallow texture.
User Reviews
Overall Rating
4.4
You'll Also Love
