Boozy Homemade Marshmallows

Level up your marshmallow game with a boozy twist! Dive into a cloud of decadence with our Homemade Boozy Marshmallows recipe. These fluffy squares of delight are infused with the rich flavor of Kahlua, elevating their taste to new heights. Picture the perfect blend of sweetness and a hint of indulgence, all wrapped up in a fluffy treat. Get ready to impress your friends and elevate your dessert with these irresistible boozy marshmallows.

Tips for Making Homemade Marshmallows

Marshmallows are one of those foods you might never think to make yourself. You see them in a bag at the store. You buy them. Done. But learning to homemake things you take for granted is one of the joys of cooking. Marshmallows are just gelatin with sugar, vanilla, and corn syrup. This recipe calls for whisking the gelatin until it “blooms,” which means it’s ready to use. (Look at some images of bloomed gelatin to get an idea of what you’re trying to accomplish). Precision is key with heating the mixture itself. Heat the sugar mixture to the right temperature (around 240°F or 115°C) for the perfect consistency. Also, humidity can ruin the texture of marshmallows. If you’re doing this cooking project, try to pick a dry day.

Boozy Homemade Marshmallows

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• Author: Anna Franklin

Print Recipe

Description

Think you can’t make marshmallows at home? Think again.

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Ingredients

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• 3 packages of unflavored gelatin
• 1/2 cup Kahlua (or cold water for non-boozy marshmallows)
• 1 cup light corn syrup
• 1/4 tsp kosher salt
• 1 ½ cups granulated sugar
• 1 tsp vanilla
• 1/4 cup powdered sugar for dusting
• 1/4 cup corn starch for dusting
• Crushed peppermint for texture

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Instructions

1. Place the gelatin in a stand mixer with the Kahlua or water. Using the whisk attachment, mix until the gelatin has bloomed.
2. Combine ½ cup water, corn syrup, salt, sugar, and vanilla in a small saucepan. Simmer until the mixture reaches 240 degrees with a candy thermometer.
3. Turn the mixer low and slowly pour the hot mixture into the gelatin. Once everything is in, turn the mixer on high and let mix for 10-12 minutes or until the side of the bowl doesn’t feel hot. As the mixture cools, it will become white, fluffy, and double in size.
4. In a separate bowl, mix together powdered sugar and cornstarch. Coat the pan with nonstick spray and then dust with sugar-cornstarch mixture.
5. Pour marshmallow mixture into your prepared pan and let cool completely.
6. Cut into desired-sized pieces and dust each side with the cornstarch mixture to make sure none of the sides stick. Top with crushed peppermint for texture.

Story, Recipe, and Styling by Anna Franklin / Photography by Dave Bryce

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