Lillet Marshmallows
Serves: 5
Santos Walker
1 January 1970
Based on User reviews:
48
Spice
55
Sweetness
42
Sourness
41
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Lightly oil an 8-inch square baking pan
2
Sprinkle gelatin over 1/2 cup Lillet in bowl of mixer and let soften while making syrup Stir together sugar, corn syrup, water, a pinch of salt, and remaining 1/4 cup Lillet in a small heavy saucepan
3
Boil over medium heat, without stirring, until thermometer registers 238 to 240°F
4
Remove from heat
5
With mixer at low speed, pour hot syrup into gelatin mixture in a slow stream down side of bowl
6
Increase speed to high and beat until very thick and mixture forms a thick ribbon when beater is lifted, 11 to 13 minutes
7
Scrape marshmallow into baking pan (it will be very gooey) and smooth top with a lightly oiled spatula
8
Let stand, uncovered, at room temperature until surface is no longer sticky and you can gently pull marshmallow away from sides of pan with your fingertips, 2 to 3 hours
9
Using a sieve, dust a cutting board with confectioners sugar
10
Use a spatula to pull sides of marshmallow from edge of pan, then invert onto cutting board
11
Dust top with confectioners sugar
12
Cut marshmallow into 1-inch squares
13
Dredge marshmallows in confectioners sugar to coat completely
14
Lightly oil an 8-inch square baking pan
15
Sprinkle gelatin over 1/2 cup Lillet in bowl of mixer and let soften while making syrup Stir together sugar, corn syrup, water, a pinch of salt, and remaining 1/4 cup Lillet in a small heavy saucepan
16
Boil over medium heat, without stirring, until thermometer registers 238 to 240°F
17
Remove from heat
18
With mixer at low speed, pour hot syrup into gelatin mixture in a slow stream down side of bowl
19
Increase speed to high and beat until very thick and mixture forms a thick ribbon when beater is lifted, 11 to 13 minutes
20
Scrape marshmallow into baking pan (it will be very gooey) and smooth top with a lightly oiled spatula
21
Let stand, uncovered, at room temperature until surface is no longer sticky and you can gently pull marshmallow away from sides of pan with your fingertips, 2 to 3 hours
22
Using a sieve, dust a cutting board with confectioners sugar
23
Use a spatula to pull sides of marshmallow from edge of pan, then invert onto cutting board
24
Dust top with confectioners sugar
25
Cut marshmallow into 1-inch squares
26
Dredge marshmallows in confectioners sugar to coat completely