Vanilla Bean Bourbon Marshmallows
These homemade vanilla bean bourbon marshmallows - made without corn syrup and flavored with vanilla and whiskey - are just as fun to make as they are to eat!
Servings: 16
Calories: 134kcal
Equipment
- 8x8 pan
- Stand mixer with whisk attachment (or electric hand mixer)
- Saucepan
- Large knife (carving knife or chef's knife)
Ingredients
- ¾ cup cold water, divided
- 3 Tablespoons unflavored gelatin
- 2 cups granulated sugar
- ¼ cup honey
- 2 Tablespoons bourbon
- 1 teaspoon vanilla bean paste
- ⅓ cup confectioners' sugar
- 4 teaspoons cornstarch
Instructions
- Lightly coat an 8x8 pan with cooking spray. Line the pan with parchment paper and lightly coat the parchment with cooking spray. Set aside.
- 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 bloom without touching it for 10 minutes while you move on to step 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 thermometer reads 240°F, about 12-15 minutes.
- 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 bowl) and beat until the mixture becomes thick and fluffy and triples in volume, about 8-10 minutes.
- Add the bourbon and vanilla and beat the mixture until combined.
- 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 tightly with plastic wrap and let the marshmallow set for at least 4 hours or overnight hour.
- Once set, remove marshmallow from pan by lifting up the parchment paper and place it onto a cutting board. Lightly coat a large knife with oil or non-stick spray and cut the large marshmallow square into 4 rows and 4 columns to create 16 two inch squares.
- 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 at room temperature for up to a month. Place sheets of wax paper or parchment paper between stacked marshmallows to keep them from sticking to one another.
Tip for Clean Cuts: For clean cuts, grease your knife before each slice. I like to carefully rub the sides of the blade with a little bit of vegetable oil on a paper towel.
Ingredient Substitutions:
You can use an equal measure of corn syrup in place of the honey, if you prefer.
You can substitute 1 Tablespoon of vanilla extract for the bourbon if you prefer a classic vanilla flavor or want to keep the marshmallows alcohol-free.
Vanilla bean paste is optional or can be substituted with an equal measure of vanilla extract.
Homemade Marshmallow Troubleshooting:
If your marshmallows are soft and not fully set, either the sugar mixture wasn't cooked enough (didn't reach 240°F), the mixture wasn't whipped long enough (didn't triple in volume), or the marshmallow needs more time to set.
If your marshmallows are too firm, the sugar mixture was likely over cooked (cooked past 240°F).
Nutrition
Calories: 134kcal | Carbohydrates: 32g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.001g | Monounsaturated Fat: 0.001g | Sodium: 4mg | Potassium: 4mg | Fiber: 0.02g | Sugar: 32g | Vitamin C: 0.03mg | Calcium: 2mg | Iron: 0.1mg
