Recipes

Lillet Marshmallows

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Lillet Marshmallows

Lillet Marshmallows

amanda

Equipment

  • - Cooking Thermometer

  • - Electric Whisk (Stand Mixer)

  • - Silicone Baking Mat with Measuring Guide

  • - Pac-Man Shaped Mold

  • - Heavy-Duty Spatula

  • - Rubber Spreader

  • - Candy Thermometer

  • - Parchment Paper Sheets

  • - Digital Scale with Tare Function

  • - Piping Bags

  • - Silicone Marshmallow Mold Set

  • - Nonstick Baking Mat

Ingredients

  • 3 (1/4-ounce) envelopes unflavored gelatin

  • 3/4 cup Lillet Blanc, divided

  • 1 1/2 cups sugar

  • 1 cup light corn syrup

  • 1/4 cup water

  • About 1/2 cup confectioners sugar for dusting and dredging

  • Equipment: a stand mixer fitted with whisk attachment; a candy thermometer

Instructions

1

Instruction 1

Lightly oil an 8-inch square baking pan.
2

Instruction 2

Sprinkle gelatin over 1/2 cup Lillet in bowl of mixer and let soften while making syrup
3

Instruction 3

Stir together sugar, corn syrup, water, a pinch of salt, and remaining 1/4 cup Lillet in a small heavy saucepan. Boil over medium heat, without stirring, until thermometer registers 238 to 240°F. Remove from heat.
4

Instruction 4

With mixer at low speed, pour hot syrup into gelatin mixture in a slow stream down side of bowl. Increase speed to high and beat until very thick and mixture forms a thick ribbon when beater is lifted, 11 to 13 minutes.
5

Instruction 5

Scrape marshmallow into baking pan (it will be very gooey) and smooth top with a lightly oiled spatula. Let stand, uncovered, at room temperature until surface is no longer sticky and you can gently pull marshmallow away from sides of pan with your fingertips, 2 to 3 hours.
6

Instruction 6

Using a sieve, dust a cutting board with confectioners sugar. Use a spatula to pull sides of marshmallow from edge of pan, then invert onto cutting board. Dust top with confectioners sugar. Cut marshmallow into 1-inch squares.
7

Instruction 7

Dredge marshmallows in confectioners sugar to coat completely.
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