Tuesday, November 19, 2013

Bourbon Vanilla Marshmallows

Sometimes it's good to try new things. The kitchen is an easy place to go out on a limb and challenge yourself. So when Chicago Metallic offered me a marshmallow kit to try out, I thought it would be a cool chance to flex some dessert muscle. Well that, and I figured out how to get bourbon into homemade marshmallows.

Once you make your own, there's no going back to the bagged guys. It wasn't as hard as I thought either, especially when you have the right tools to get the job done.

First up, you'll need a candy thermometer and I love the digital display on this one. You can even set an alarm for your predetermined temp.  When it comes to prep, two key things: a perforated cutter and a "pan" with fold-down sides. Both clutch when dealing with majorly sticky stuff.

These tools certainly make it easier, but what you really NEED is a stand mixer. You'll run it for awhile, so I wouldn't try it with hand mixer. You can't beat the power of a big guy to whip these 'mallows into shape. 

You'll pour into a pan to set for a few hours. Loved the fold down sides for easy removal and lines for straight cuts. I'm itching to try this pan for other no-bake desserts in the future, like panna cotta.

Do you see this spongey fluff? Awesome sauce. They're great on their own, but check back later this week to see what I put together with these guys. S'mazing.

Bourbon Vanilla Marshmallows
1/4 cup cornstarch
1/8 cup powdered sugar
3/4 cup light corn syrup
1/2 cup granulated sugar
1/2 cup water
1/3 cup honey
1/4 cup bourbon
1/2 cup cold water
3 envelopes unflavored gelatin
2 teaspoons vanilla extract

Combine cornstarch and powdered sugar in a small bowl. Spray an 8-inch pan lightly with cooking spray and spread two spoonfuls of cornstarch mixture. Dust the base and sides to coat. 

In a medium saucepan, combine corn syrup, sugar, water and honey. Bring to boil over high heat. Cook without stirring until thermometer registers 245 degrees. 

While sugar is cooking, combine gelatin, bourbon and cold water in the bowl of your stand mixer, with a whisk attachment. Once sugar reaches 245 degrees slowly pour over gelatin mixture while beating on low speed. Slowly increase speed to high, but take caution since sugar mixture is extremely hot. Whisk on high for 6 to 8 minute, until thick and fluffy. Add vanilla and whip for another minute. 

Pour marshmallow mixture into prepared pan. Use a spatula to spread evenly. Dust with another spoonful of cornstarch mixture. Let set, uncovered, at room temperature for at least an hour. 

Collapse sides of pan or remove from a standard pan. Coat a knife or perforated cutter with cornstarch mixture and cut into 2-inch squares. Dust sides of marshmallows with cornstarch mixture to prevent from sticking. 

Complimentary tools provided by Chicago Metallic. All opinions are my own.

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