Lillet Marshmallows
Luxurious homemade marshmallows infused with Lillet Blanc wine for a sophisticated twist on the classic confection. These fluffy, cloud-like treats are dusted with confectioners' sugar for the perfect balance of sweetness.
Ingredients
- •3 envelopes unflavored gelatin
- •¾ cup Lillet Blanc
- •1½ cups sugar
- •1 cup light corn syrup
- •¼ cup water
- •½ cup confectioners sugar
- •Equipment
Cooking Instructions
- 1.
Lightly oil an 8-inch square baking pan.
2 min
- 2.
Sprinkle gelatin over 1/2 cup Lillet in bowl of mixer and let soften while making syrup
5 min
- 3.
Stir together sugar, corn syrup, water, a pinch of salt, and remaining 1/4 cup Lillet in a small heavy saucepan. Boil over medium heat, without stirring, until thermometer registers 238 to 240°F. Remove from heat.
15 min
- 4.
With mixer at low speed, pour hot syrup into gelatin mixture in a slow stream down side of bowl. Increase speed to high and beat until very thick and mixture forms a thick ribbon when beater is lifted, 11 to 13 minutes.
13 min
- 5.
Scrape marshmallow into baking pan (it will be very gooey) and smooth top with a lightly oiled spatula. 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.
180 min
- 6.
Using a sieve, dust a cutting board with confectioners sugar. Use a spatula to pull sides of marshmallow from edge of pan, then invert onto cutting board. Dust top with confectioners sugar. Cut marshmallow into 1-inch squares.
10 min
- 7.
Dredge marshmallows in confectioners sugar to coat completely.
5 min
