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Lillet Marshmallows

December 11, 2009

So I served homemade (yes Layne, homemade) marshmallows at my party and they were almost like a booby trap because everyone

lillet marshmallows

who ate one had the tell tale dusting of powdered sugar down their front.  Next time I’ll shake the extra sugar off a little better.

I have a lot to say about these marshmallows.  First, they turned out a little off, because while I tried it wait for a dry day to make them (for best results), it started raining while I was making them, so they were a little dense.  Secondly, they killed my free ($10.00) value hand mixer, so you really need a good stand mixer with a whisk attachment to make them.  Thirdly, they were delicious.  The Lillet elevated them to a whole new level and they had an herbally alcohol taste that was spectacular.  If you’re ever in the mood to make marshmallows on a dry day with an awesome mixer, I’d recommend these.  This recipe comes from Gourmet and makes about 60 marshmallows.

3 (1/4 oz) packets of unflavored gelatin

3/4 c Lillet Blanc (this is a type of wine you can find at the liquor store)

1 1/2 c sugar

1 c light corn syrup

1/4 c water

pinch salt

1/2 c confectioner’s sugar for dredging

Directions:

Lightly oil an 8-inch square baking pan.  Sprinkle gelatin over 1/2 cup Lillet in the bowl of mixer and let soften while making syrup

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.

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, about 11 to 13 minutes.

Scrape marshmallow into baking pan 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, about 2 to 3 hours.  At this point you can cover and wait to cut them until later.

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.  Dredge marshmallows in confectioners sugar to coat completely.

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