Come on, treat your inner child to some homemade bourbon marshmallows.
Nothing takes us back to our childhood like good old marshmallows. As kids we’d layer them into expertly-crafted S’mores, but most times we’d just stuff them into our mouths right from the bag. Back then we didn’t care that those lovely, gooey treats were mostly sugar and loaded with additives. That’s one of the great things about growing up; as you age you develop refined tastes and you gain wisdom. Now that we’re smart adults we know that we deserve a little better. We know we deserve a marshmallow that’s free of additives. We know we deserve a marshmallow that contains booze.
These amazing bourbon-filled treats are quick and easy to make, and tons better that any marshmallow you had as a child. There are dozens of ways you can eat these. Nothing elevates a simple S’more like a homemade bourbon marshmallow. A mug of hot cocoa begs for one of these babies to be floating in it. This particular recipe calls for dipping them in dark chocolate. Heck, we still pop them straight into our mouths like we did as kids, and there’s no one here to stop us. Isn’t it great to be all grown up?
We highly suggest you save a bit of the bourbon to enjoy later. Pour it over one of our handcrafted whiskey stones. Make a toast to yourself for having regained a slice of your childhood. Go ahead, you can do it. After all – you’re an adult now.
- 3 1/2 envelopes unflavored gelatin
- 1/2 cup cold bourbon
- 1/2 cup cold water
- 2 cups granulated sugar
- 1/2 cup light corn syrup
- 1/4 teaspoon salt
- 2 large egg whites
- 1 tablespoon vanilla extract
- 1/2 cup confectioner’s sugar
- 1/2 cup cornstarch
- 8 ounces dark chocolate
- Oil a 9 x 13 baking pan. Sprinkle powdered sugar to cover and coat. Set aside. Pour the cold water and gelatin into a mixing bowl. Gently mix once with a spoon, then let sit while you make the sugar mixture.
- In a medium sauce pan combine sugar, bourbon, syrup and salt. Heat over low heat and whisk until sugar is dissolved, about 3-5 minutes. Turn heat up to medium and let sugar come to a boil. It will bubble up so keep your eye on it. Let it boil for 8-12 minutes. Measure temperature with a candy thermometer, remove from heat when it reads 240 degrees F. The mixture will appear to be a light brown color.
- Gently pour sugar mixture into mixing bowl over top of the gelatin. Mix on low till ingredients are blended. Then, mix on high and beat for for 6-8 minutes. Mixture should grow in size and be white and fluffy. In a separate bowl, beat egg whites until stiff peaks form. Then add egg whites and vanilla extract to the sugar-gelatin mixture and beat until just combined.
- Pour marshmallow mixture into 9 x 13 pan. It will be very sticky. Remove as much as you can, then spray a spatula with non-stick spray and smooth top surface of 9 x 13 pan. Dust powdered sugar on top and let sit 3-5 hours until firm. Once firm, turn the pan upside down on a cutting board to release marshmallow rectangle. Cut into pieces.
- Combine confectioner’s sugar and cornstarch in mixing bowl. Toss marshmallows to coat all sides thoroughly. Place a few marshmallows at a time into a mesh sieve, and shake back and forth to remove excess coating. Repeat until all marshmallows are done.
For the Chocolate:
- Melt dark chocolate in a double boiler.
- Dip marshmallows in chocolate, and set on parchment paper. Let rest until the chocolate has hardened. Drizzle leftover chocolate across dipped portion for artistic effect.