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Spooky Fireball Whiskey Marshmallows


Once you make homemade marshmallows, you'll never buy store bought again. These Halloween marshmallows are spiked with Fireball, to give them some spooky heat.

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Rate this recipe 4.6/5 (60 Votes)


  • Equipment:
  • 1/2 cup water
  • 3 envelopes gelatin plain / unflavored (1/4 oz per envelope)
  • 1/2 cup cornstarch
  • 1/2 cup powdered sugar
  • 2 cup granulated sugar
  • 1/2 cup evaporated milk
  • 1/3 cup Fireball whisky
  • 1 pinch salt 1/8 tsp
  • Red + yellow or orange food coloring (optional)
  • Stand or Hand mixer
  • Candy Thermometer
  • Halloween themed cookie cutters
  • Baking sheet (for thicker marshmallows, use a smaller pan)
  • Sifter, optional


Servings 24
Preparation time 25mins
Cooking time 385mins


Step 1

Pour water in the bowl of a stand mixer (with whisk attachment) and sprinkle gelatin on top. Make sure all gelatin has been moistened so that there is no longer any white powder. Set aside, so gelatin can bloom, while completing the next steps.

Spray the bottom and sides of the pan of your choice with cooking spray. In a small bowl, mix together powdered sugar and cornstarch. Coat greased pan with sugar/cornstarch mix, thoroughly covering the bottoms and sides. It is easier if you use a sifter to coat the pan as it will create an even dusting. Set remaining powder/cornstarch aside for now.

In a small saucepan, add ingredients in this order: salt, evaporated milk, Fireball whisky, then sugar. Without mixing, warm saucepan over medium heat. Bring mixture to a gentle boil. Immediately add a candy thermometer and watch the temperature, reducing heat to control boiling if necessary. Ideally you want the temperature to get as close to 240°F before sugar mixture begins to bubble over. Once you can no longer boil the sugar mix without overflowing, go ahead and move on to the next step. (The highest my mixture got to was 210°F before it almost boiled over.)

Slowly pour the hot sugar mixture in with the gelatin. Begin to whisk on low, breaking up the gelatin and incorporating it with the warm sugar. Once gelatin has dissolved, add any food coloring (optional - I used 1 drop of red and 2 drops of yellow) then set the mixer speed to high and beat for 15-17 minutes. Mixture is ready once it has turned a solid color, has doubled in size, and is thick enough to cause lasting ripples and waves in the batter.

Tips for hand mixers: For the first 5 minutes of mixing, hold the mixer near one end of the bowl and tip the opposite side of the bowl so that it is leaning toward the mixer. This trick will cause the fluid in the bowl to fall toward while the mixer pushes the fluid back up, giving you a more even mix. Once the marshmallow mixture is no longer clear, set bowl back on the counter and mix like normal, making sure to rotate the mixer around the sides and through the middle.

Pour fluffed marshmallow mix into the prepared pan. Used a greased spatula to help smooth out the top, if needed. Finish off by dusting the top with more sugar/cornstarch mix.

Let marshmallows set for 6 hours if using a baking sheet. If using a smaller pan, like a 9x13 pan, let the marshmallows stand for 8 hours. When ready to cut, grease and dust the cookie cutters with the cornstarch/powered sugar mixture. Proceed to cut out the marshmallows.

Store marshmallows in an airtight container for up to 2 weeks.

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