LILLET MARSHMALLOWS

By BobD

Ingredients

• 64 PIECES
• Lillet perfumes the marshmallows with orange and honey.
• 3 (1/4-oz) envelopes unflavored gelatin
• 3/4 cup Lillet Blanc, divided
• 1 1/2 cups sugar
• 1 cup light corn syrup
• 1/4 cup water
• 1/2 About 1/2 cup confectioners sugar for dusting and dredging
• EQUIPMENT: a stand mixer fitted with whisk attachment; a candy thermometer

Details

Servings 64
Adapted from gourmet.com

Preparation

Step 1

Lightly oil an 8-inch square baking pan.

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. Boil over medium heat, without stirring, until thermometer registers 238 to 240F. Remove from heat.

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.

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.

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.

Dredge marshmallows in confectioners sugar to coat completely.

COOKS NOTES:

For best texture, make marshmallows on a dry day.

Sugared marshmallows keep, layered between sheets of parchment paper in an airtight container, in a dry place at cool room temperature 1 week.