BOURBON-VANILLA MARSHMALLOWS
Provided by Lauren Salkeld
Categories Candy Bourbon Mixer Easter Spice Vanilla Spirit Whiskey Edible Gift Candy Thermometer Advance Prep Required
Yield Makes 64 marshmallows
Number Of Ingredients 10
Steps:
- Using a small, sharp knife split the vanilla beans lengthwise and scrape the seeds into a small bowl. Reserve the vanilla bean pods. Transfer about one-third of the seeds to a second small bowl and add 1 tablespoon confectioners' sugar. Using a mortar or the back of a spoon, pound and mix together. Add the remaining confectioners' sugar and stir to combine. Cover and let stand at least 1 hour. DO AHEAD: Vanilla sugar can be made ahead and stored, in an airtight container at room temperature, indefinitely.
- Add the bourbon to the remaining vanilla seeds and whisk to disperse the seeds. Set aside.
- Brush the bottom and sides of a 9-inch square baking pan with vegetable oil. Using a small, fine-mesh sieve, dust the pan generously with the vanilla sugar, knocking out any excess.
- Put 1/2 cup water in the bowl of a stand mixer fitted with the whisk attachment. Sprinkle the gelatin into the bowl and stir briefly to make sure all the gelatin is in contact with water. Let soften while you make the sugar syrup.
- In a heavy 3- to 4-quart saucepan, combine the granulated sugar, corn syrup, salt, and 1/2 cup water. Place over moderate heat and bring to a boil, stirring until the sugar is dissolved. Add the scraped vanilla bean pods to the pot then put a candy thermometer into the boiling sugar syrup and continue boiling (the mixture may foam up, so turn the heat down slightly if necessary), without stirring, until the thermometer registers 240°F (soft-ball stage). Remove the saucepan from the heat and let stand briefly until the bubbles dissipate slightly. Using tongs, carefully remove the vanilla bean pods and discard.
- With the mixer on low speed, pour the hot sugar syrup into the softened gelatin in a thin stream down the side of the bowl. Gradually increase the mixer speed to high and beat until the marshmallow is very thick and forms a thick ribbon when the whisk is lifted, about 5 minutes. Whisk the bourbon-vanilla seed mixture to disperse the seeds, then add to the marshmallow and beat until incorporated.
- Scrape the marshmallow into the prepared pan (it will be very sticky) and use wet fingertips to spread it evenly and smooth the top. Let stand, uncovered at room temperature, until the surface is no longer sticky and you can gently pull the marshmallow away from the sides of the pan with your fingertips, at least 4 hours or overnight.
- Dust a cutting board with vanilla sugar. Use a rubber spatula to pull the sides of the marshmallow from the edge of the pan (use the spatula to loosen the marshmallow from the bottom of the pan if necessary) and invert onto the cutting board. Dust the top with vanilla sugar. Brush a long thin knife or a chef's knife with vegetable oil and dust with vanilla sugar to prevent sticking; continue dusting the knife as necessary. Cut lengthwise into 8 strips, then crosswise into eighths, to form a total of 64 squares. (For larger marshmallows, cut lengthwise into 6 strips, then crosswise into sixths, to form a total of 36 squares.) Coat marshmallows, one at a time, in confectioners' sugar, using a pastry brush to brush off any excess. DO AHEAD: Marshmallows can be stored, layered between sheets of wax paper or parchment in an airtight container in a dry place at cool room temperature, for 1 month.
VANILLA MARSHMALLOWS
Homemade marshmallows should have their own dreamy name, something that makes it clear that they're different from the supermarket stuff. When you make this recipe by Christine Moore of Little Flower Candy Co., you get puffs that are soft, tender, languidly stretchy and delicately sweet, and a lesson in the transformative power of heat and air. To make these, you beat together roiling-hot sugar syrup and gelatin, and watch as the mixture goes from murky to opaque, from beige to white, from thin to billowing. For this magic to happen, it takes almost 15 minutes, plus a very large bowl and a sturdy mixer. (I use a 5-quart stand mixer.) You need no special skills, just patience - you have to wait a few hours for the whipped mixture to dry - but you'll be rewarded with singular sweets good for toasting, s'mores, snacking and wrapping up as gifts.
Provided by Dorie Greenspan
Categories snack, candies, dessert
Time 4h30m
Yield 48 marshmallows
Number Of Ingredients 9
Steps:
- Pour 3/4 cup/180 milliliters cold water into the bowl of a stand mixer. Sprinkle the gelatin on top, and set aside until the gelatin has absorbed the liquid and expanded, 5 to 8 minutes, stirring after 3 minutes.
- Meanwhile, add the granulated sugar, corn syrup and the remaining 3/4 cup/180 milliliters water to a medium saucepan; bring to a boil over medium-high heat. Clip a candy thermometer to the pan or have an instant-read thermometer at hand. Boil until the syrup reaches 240 degrees, 5 to 6 minutes, then remove the pan from the heat.
- Fit the mixer with the whisk attachment, turn to low and slowly add the syrup, pouring it down the sides of the bowl. Add the extract and the vanilla-bean seeds (or extra extract). When the syrup is fully incorporated, gradually increase the mixer speed to high, and whip until the mixture is thick and cooled to room temperature, about 12 minutes.
- While the marshmallow mixture is whipping, coat a 9-by-13-inch baking pan with nonstick spray. Combine the cornstarch and confectioners' sugar in a medium bowl, then generously dust the inside of the pan with some of the cornstarch mixture. (It's important that the bottom of the pan be very well covered.)
- Coat a plastic bowl scraper and your hand with nonstick spray. Scrape the marshmallow mixture into the pan. Use the flat side of the scraper to get the mixture into the corners of the pan and to even out the surface. Sift some of the cornstarch mixture over the top. Cover the pan with plastic wrap, and let rest for at least 4 hours before cutting.
- Cut the marshmallows: Dust a chef's knife with some of the cornstarch mixture; dust a piece of parchment paper, too. Run the knife around the edges of the pan to loosen the marshmallow mixture, then turn it out onto the parchment. Cut the slab into 1 1/2-inch squares. Dust all sides of the marshmallows with the cornstarch mixture by dropping a few marshmallows at a time into the bowl, tossing them around and then tossing each one from hand to hand to shake off the excess. Store in an airtight container for up to 2 weeks.
HOMEMADE VANILLA MARSHMALLOWS
Need marshmallows in your recipe? Why not make some? It's cheaper, healthier, tastier, and faster than running to the store to get some!
Provided by QueenCook
Categories Desserts Candy Recipes
Time 8h45m
Yield 64
Number Of Ingredients 8
Steps:
- Grease a 9x13-inch baking pan with cooking spray. Line with parchment paper, leaving an overhang on all 4 sides. Coat parchment paper with 1/4 cup confectioners' sugar.
- Combine 1/2 cup water and gelatin in the bowl of a stand mixer fitted with the paddle attachment; let stand until gelatin softens, about 5 minutes.
- Combine remaining 1/2 cup water, sugar, corn syrup, and salt in a saucepan. Bring to a boil, stirring constantly. Clip a candy thermometer to the side of the saucepan. Cook syrup over medium-high heat, stirring occasionally, until it registers 238 degrees F (114 degrees C) on the thermometer, 5 to 10 minutes.
- Turn the stand mixer on low speed; pour half of the sugar syrup into the softened gelatin. Increase speed to medium and pour in remaining syrup. Increase speed to high and beat until marshmallow mixture is thick and creamy, 10 to 15 minutes. Beat in vanilla extract.
- Scrape marshmallow mixture into the prepared pan and spread it to the edges. Smooth the top with a rubber spatula. Sprinkle 1/4 cup confectioners' on top. Let stand until firm and dry, 8 hours to overnight.
- Lift marshmallow mixture out of the pan using the overhanging parchment. Transfer to a cutting board. Make a single cut through the center. Make 8 cuts evenly along the length and width to form 64 rectangles. Dip cut sides in remaining confectioners' sugar to prevent sticking.
- Layer marshmallows in an airtight container, covering each layer with parchment paper or plastic wrap.
Nutrition Facts : Calories 49.8 calories, Carbohydrate 12.7 g, Protein 0.3 g, Sodium 13.8 mg, Sugar 9.4 g
HOMEMADE VANILLA MARSHMALLOWS
My husband Dale's grandmother fixed these fluffy marshmallows only for special occasions. Since she had no electric mixer, beating the ingredients by hand for 30 minutes was a labor of love. Now, Dale makes them. They're delicious!
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 8 dozen.
Number Of Ingredients 7
Steps:
- Generously dust a 13x9-in. pan with confectioners' sugar. In a large bowl, sprinkle gelatin over 3/4 cup cold water., In a large heavy saucepan, combine sugar, salt and remaining water. Bring to a boil over medium heat, stirring occasionally. Cook, covered, 3 minutes. Uncover; cook, without stirring, over medium-high heat until a candy thermometer reads 248° (firm-ball stage). Slowly add to gelatin mixture, beating on low speed until incorporated. Add vanilla; beat on medium until thick and doubled in volume, about 10 minutes., Spread into prepared pan. Let stand, covered, at room temperature 6 hours or overnight., Using a knife coated with cooking spray, cut into 1-in. squares. Roll in coconut, pecans or additional confectioners' sugar. Store in airtight containers in a cool, dry place.
Nutrition Facts : Calories 34 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 8g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein.
More about "bourbon vanilla marshmallows recipes"
BOURBON & VANILLA BEAN MARSHMALLOWS
From jerryjamesstone.com
Servings 1Total Time 15 minsEstimated Reading Time 6 mins
VANILLA BOURBON MARSHMALLOWS | HY-VEE
From hy-vee.com
4.8/5 (5)Calories 80 per serving
HOW TO MAKE BOURBON MARSHMALLOWS - THE VIEW FROM …
From theviewfromgreatisland.com
BOURBON VANILLA MARSHMALLOWS
From fortheloveofthesouth.com
HOMEMADE FLAVORED MARSHMALLOWS | VANILLA MARSHALLOWS
From beanilla.com
VANILLA MARSHMALLOWS RECIPE | MYRECIPES
From myrecipes.com
10 BEST VANILLA BOURBON COCKTAILS RECIPES | YUMMLY
From yummly.com
BOURBON MARSHMALLOW BACON S'MORES - HOW SWEET EATS
From howsweeteats.com
EASY HOMEMADE MARSHMALLOWS RECIPE - THE SUBURBAN …
From thesuburbansoapbox.com
VANILLA BEAN MARSHMALLOW FLUFF - CREME - RECIPE
From beanilla.com
BOOZY VANILLA BEAN MARSHMALLOWS - KIYAFRIES
From kiyafries.com
HOMEMADE BOURBON MARSHMALLOWS - ALWAYS EAT DESSERT
From alwayseatdessert.com
HOMEMADE HONEY VANILLA MARSHMALLOWS - PINEAPPLE AND COCONUT
From pineappleandcoconut.com
HOW TO MAKE MARSHMALLOWS: THE BEST, EASY RECIPE | EPICURIOUS
From epicurious.com
RECIPE: BOURBON CARAMEL MARSHMALLOWS – MINDY CARLSON
From mindycarlson.com
BOURBON MARSHMALLOWS RECIPE? – SWEETANDSARA
From sweetandsara.com
VANILLA BOURBON MARSHMALLOWS | HY-VEE
From hy-vee.com
FANCY SALTED CARAMEL BOURBON MARSHMALLOWS - A SIDE OF SWEET
From asideofsweet.com
VANILLA MARSHMALLOWS | RICARDO
From ricardocuisine.com
BOURBON & VANILLA BEAN MARSHMALLOWS
From jerryjamesstone.com
BOURBON VANILLA MARSHMALLOWS
From pinterest.com
BOURBON-CARAMEL MARSHMALLOWS RECIPE | MYRECIPES
From myrecipes.com
MARSHMALLOW BOURBON - RECIPES | COOKS.COM
From cooks.com
MARSHMALLOW VARIATIONS: BOURBON VANILLA RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
BOURBON & VANILLA BEAN MARSHMALLOWS | RECIPES WITH …
From pinterest.com
CLASSIC VANILLA MARSHMALLOWS - GREATIST
From greatist.com
VANILLA BEAN MARSHMALLOWS - NIELSEN-MASSEY VANILLAS
From nielsenmassey.com
BOURBON MARSHMALLOWS | ISC BARRELS
From iscbarrels.com
BOURBON RECIPE: BOURBON MARSHMALLOWS - LANE REPORT
From lanereport.com
BOURBON MARSHMALLOW - RECIPES | COOKS.COM
From cooks.com
RECIPE: MARSHMALLOWS WITH SCORCHED HONEY-BOURBON CARAMEL
From theglobeandmail.com
VERY VANILLA MARSHMALLOWS | CLUB HOUSE CA
From clubhouse.ca
OUR BEST HOMEMADE MARSHMALLOWS RECIPE | SOUTHERN LIVING
From southernliving.com
THE BEST HOMEMADE MARSHMALLOWS - PINCH AND SWIRL
From pinchandswirl.com
BOURBON-VANILLA MARSHMALLOWS - MASTERCOOK
From mastercook.com
BOURBON SWEET POTATO CASSEROLE WITH ROASTED MARSHMALLOWS
From bakerstable.net
HOMEMADE MARSHMALLOWS (NO CANDY THERMOMETER ... - BOSTON …
From bostongirlbakes.com
VANILLA BOURBON MARSHMALLOWS | ETSY
From etsy.com
BOURBON CHERRY MARSHMALLOWS - MARY MAKES GOOD
From marymakesgood.com
BOURBON SWEET POTATO CRUNCH CASSEROLE - RESTLESS CHIPOTLE
From restlesschipotle.com
BOURBON-VANILLA MARSHMALLOWS - DAIRY FREE RECIPES
From fooddiez.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love