Nothing takes us back to our childhood more than a good old marshmallow. As kids we’d layer them into expertly-built S’mores around a campfire, and at times, stuff them in our mouths right from the bag. We didn’t care that those lovely, gooey treats were 99% sugar and loaded with chemicals. 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 wise adults, we know that we deserve a little better, we know we deserve a marshmallow that’s free of additives. And, we definitely know we deserve a marshmallow that contains booze.
Here it comes: The Homemade Bourbon Marshmallow. Quick and easy to make, and a million times better that any marshmallow you ever had as a kid. You’re going to come unglued when you realize the possibilities. We have dozens of ways we like to eat these. Nothing elevates the common S’more more than a Homemade Bourbon Marshmallow. A mug of hot chocolate just begs for one of these babies to be floating on its surface. Heck, we pop them straight in our mouths just like we did as kids, and there’s no one here to stop us. That’s because we’re adults and we run the show. Isn’t it wonderful 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
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.