Made from Scratch Bourbon Marshmallows
Ooey gooey goodness with a healthy measure of bourbon, that’s what these marshmallows are. This recipe comes from our colleague in Napa, CA - Rachel Hensley - and was based on an Alton Brown recipe. Rachel also advocates using this marshmallow crème to make “rice whiskey treats” – an adult version of that favorite childhood snack.
Depending on the bourbon or whiskey you choose, the bourbon flavor in your mallow will be more pronounced or mellow. Pick one with a good vanilla palate to bring out those flavors in the marshmallow.
Our suggestion is to turn a few of these marshmallows into s'mores and enjoy them, along with your favorite sipping bourbon, next to a fire pit as the crisp fall evenings settle in.
Bourbon MarshmallowsMakes Approx 50, 1" squares
- 3 packages unflavored gelatin
- 1 cup ice cold water (divided)
- 1 ½ cups granulated sugar
- 1 cup light corn syrup
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1 ½ tablespoons whiskey or bourbon
- ¼ cup confectioners’ sugar
- ¼ cup cornstarch
- Nonstick spray
Place ½ cup of water and the gelatin into the bowl of a stand mixer. Have the whisk attachment standing by. Note – it’s best to put the water before the gelatin, otherwise your gelatin will congeal.
In a small saucepan, combine the remaining ½ cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240° F (approximately 7 to 8 minutes). Stir occasionally. Once the mixture reaches temperature, immediately remove from the heat.
Turn the mixer on low speed and slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all the syrup, increased the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the bourbon and vanilla during the last minute of whipping
While the mixture is whipping, prepare the pan. Combine the confectioners’ sugar and cornstarch in a small bowl. Lightly spray a 13x9” baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Be warned, if you don’t coat thoroughly, you will have a tough time getting the marshmallows out of the pan. Return the remaining mixture to the bowl for later use.
When ready, pour the marshmallow fluff into the prepared pan, using a spatula to spread the mixture evenly into the pan. Coat the spatula in the cornstarch and confectioners’ sugar mixture to help from sticking.
Dust the top of your marshmallows with enough of the remaining sugar and cornstarch mixture to lightly cover. You should be able to spread it around with a spoon or spatula. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least four (4) hours and up to overnight.
Turn the marshmallows out onto a cutting board and cut into 1-inch squares – dusting your knife to help from sticking. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to three weeks.
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