Bourbon Maple Marshmallows
Sure, you've probably had homemade marshmallows, but have you had Bourbon Maple Marshmallows?? In this recipe, I replace sugar with maple syrup. I think you can also do without the corn syrup in this recipe (since corn syrup is typically used to prevent the syrup from crystalizing during the boiling phase), but I personally have not tried it that way yet. This marshmallow recipe also includes egg whites- the egg whites give the marshmallows a lovely light airy texture.
There are lots of options to play with flavor in this boozy dessert recipe- amaretto, Drambuie, rum, sambuca, the possibilities go on and on! But for me, bourbon just tastes perfect with maple syrup.
TOOLS
Stand Mixer, Saucepan, Candy Thermometer, Casserole Dish
BOURBON MAPLE MARSHMALLOWS
1⁄2 cup Bourbon
2 tbsp + 2
1⁄2 tsp Unflavored
Gelatin (3.5 Knox packets)
1 cup water, divided
2 cups Sugar
1⁄4 tsp Salt
1⁄2 cup Maple Syrup
3 Egg Whites
2 tsp Vanilla Extract or Paste
Powdered Sugar (for Dusting)
Take a little bit of canola oil cooking spray and coat the casserole dish. Add one layer of saran wrap to the bottom of the dish to make it easier to get the marshmallows out at the end. Sift a layer of powdered sugar onto the bottom of the dish. Set the pan aside for now.
Add your cold water and bourbon to your stand mixer and slowly sprinkle the gelatin across the top of the liquid. Swirl the liquid and gelatin until it is just combined and let sit.
Pour the maple syrup and salt into your pot. We want to get it to 245 degrees (the softball stage for candy making). Next, pour the corn syrup into the pot. Stir to combine (until the salt dissolves) and then leave the syrup alone to heat up. As soon as the syrup reaches 245 degrees, take it off the heat and add it to the gelatin mixture. Give it a quick stir to fully dissolve the gelatin. Mix all of the ingredients on a high speed for 5 to 6 minutes - The mixture will turn into a cream color and double in volume.
Next, whip your egg whites until they form stiff peaks. Add them to the marshmallow mix and then add your vanilla bean paste. Fold all of the ingredients together and then let the mixer do the heavy work until everything is combined.
Pour the delicious smelling marshmallow mixture into your pan. You can tap out any air bubbles and poke the air pockets with a skewer. Top the mixture with more powdered sugar. Next, pop the marshmallows into the refrigerator uncovered for at least three hours or preferably overnight.
Once the marshmallows have set in the refrigerator, pop them out onto a surface sprinkled with powdered sugar. Then add more powdered sugar on top. Spray some canola cooking oil onto a piece of paper towel and coat a sharp knife with it. Trim off the ends (this is to snack on). Cut the marshmallows into cubes. Coat each side of the marshmallow in powdered sugar.
These little cubes of tasty bourbon, maple, and vanilla are beyond delicious! You can add these marshmallows to so many yummy drinks. Check out my four Fall Old Fashioned Recipes and craft your own cocktails with these bad boys!
