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    Home » Desserts

    Homemade Bourbon Marshmallows

    Published: Jan 12, 2017 by Allison Ferraro · Modified: Jul 4, 2021 · 4 Comments

    Jump to Recipe·Print Recipe

    These homemade bourbon marshmallows - made without corn syrup and flavored with whiskey - are just as fun to make as they are to eat!

    side view of homemade marshmallows scattered on a marble surface this Recipe

    I'll apologize in advance. I'm about to geek out on you.

    This was my first time making marshmallows at home, and it reminded me why I love experimenting in the kitchen.

    Baking is a science, but it can be easy to forget that when you're focused on the delicious outcome. With marshmallows, it's all about the process, and it's fascinating to watch the gelatin react when water is added and to see the texture change as air is added to the mixture. Making these marshmallows reminded me of being a kid in the kitchen, eager to help and to see what I could create. These would be a blast to make with kids, and you can easily swap out the bourbon for an equal amount of vanilla extract to make classic vanilla marshmallows.

    Oh, and be sure to stop back on Sunday, because we'll be using these bourbon marshmallows to make another tasty treat!

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    side view of marshmallows on a marble surface

    Homemade Bourbon Marshmallows


    • Author: Allison Ferraro
    • Total Time: 2 hours (includes 1 hour for marshmallows to set)
    • Yield: 64 one inch marshmallows 1x
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    Description

    These homemade bourbon marshmallows – made without corn syrup and flavored with whiskey – are just as fun to make as they are to eat!


    Ingredients

    Units Scale
    • ¾ cup water, room temperature, divided
    • 3 Tbsp. unflavored gelatin
    • 2 cups granulated sugar
    • ¼ cup honey
    • 2 Tbsp. bourbon
    • ⅓ cup confectioners' sugar
    • 4 tsp. cornstarch

    Instructions

    1. Lightly coat an 8x8 pan with cooking spray. Line the pan with parchment paper and lightly coat the parchment with cooking spray. Set aside.
    2. Pour ¼ cup water into the bowl of a stand mixer. Sprinkle the gelatin over the surface of the water and leave the mixture to set without touching it for 10 minutes while you move on to step 3.
    3. Add sugar, honey, and remaining ½ cup water to a medium saucepan. Cook over medium heat, stirring until the sugar dissolves. Bring the mixture to a simmer and cook without stirring until a candy thermometer reads 240°F, about 12-15 minutes.
    4. Pour the sugar mixture into the gelatin mixture and beat on low speed until combined. Once combined, increase speed to high (being careful not to cause any of the hot mixture to splash out of the mixer) and beat until the mixture becomes thick and fluffy and triples in volume, about 8-10 minutes. Add the bourbon and beat the mixture until combined.
    5. Lightly coat a spatula with cooking spray and use it to scrape the marshmallow mixture into the prepared pan. Spread the mixture so it fills the pan and smooth the top of the mixture (it’s okay if it isn’t totally even). Cover the pan with plastic wrap and let the marshmallow set for 1 hour.
    6. Once set, remove marshmallow from pan and peel away parchment paper. Lightly coat a carving knife or chef’s knife with non-stick spray and cut the large marshmallow square into 8 rows and 8 columns to create 64 squares.
    7. In a small bowl, whisk together confectioners sugar and cornstarch. Dip each marshmallow square into the bowl and gently coat each side with the sugar mixture, tapping off any excess.

    Notes

    Storage: Store marshmallows in an airtight container for up to a month. Place sheets of wax paper or parchment paper between stacked marshmallows to keep them from sticking to one another.

    Recipe adapted from Bakers Royale.

    • Prep Time: 40 minutes
    • Cook Time: 20 minutes
    • Category: Dessert
    • Method: Cooking
    • Cuisine: American

    Keywords: marshmallow, bourbon, homemade

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    Reader Interactions

    Comments

    1. Annie

      April 26, 2021 at 4:43 pm

      Hi - could you swap the honey for maple syrup instead?

      Reply
      • Allison Ferraro

        April 26, 2021 at 9:35 pm

        Hi Annie! I haven't tested this recipe with maple syrup, so I'm not able to say with certainty, but I imagine it would work just fine.
        - Allison

        Reply
    2. el dana

      December 03, 2020 at 12:22 pm

      what is the T stands for? can you write in grems?

      Reply
      • Allison

        December 03, 2020 at 9:37 pm

        Hi! The T is shorthand for Tablespoon.
        - Allison

        Reply

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    Hi there!

    I'm Allison, the cookie-obsessed baker, recipe creator, and food photographer behind Always Eat Dessert.

    Here you’ll find made-from-scratch recipes designed for busy people who love to bake. From cookies to quick breads, you'll discover detailed, easy-to-follow recipes for everyday life along with practical baking tips to help you whip up indulgent treats from scratch with confidence.

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