Honey Bourbon Marshmallows
Honey Bourbon Marshmallows. Every few months I get an itch to experiment with different marshmallow flavors. I have always loved marshmallows, but I especially love making my own flavors and sharing with my friends and family. I have wanted to use honey in my recipe for a while, but, truthfully, I was nervous to try it. I.am.so.glad.I.FINALLY.did.though!
Like all of my marshmallow recipes, I started with Alton Brown’s basic marshmallow recipe. But, for these marshmallows, I added local honey, and Evan Williams Honey Bourbon. The honey has a bold flavor as soon as you bite into the marshmallow, while the bourbon has a more subtle taste just as you finish eating the marshmallow.
- packages unflavored gelatin
- 1 cup ice cold water, divided
- 12 ounces granulated sugar, approximately 1 1/2 cups
- 3/4 cup light corn syrup
- 1/4 cup local honey
- 1 shot of Evan Williams Honey Bourbon
- 2 teaspoon vanilla extract
- 1/2 cup confectioners' sugar
- Nonstick spray
- Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water.
- In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup, honey, and Evan Williams Honey Bourbon.
- Cook on medium high heat, cover and allow to cook for 3 minutes.
- Uncover, and continue to cook for approximately 6 to 7 minutes. (240*)
- Immediately remove from the heat.
- Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture.
- Once you have added all of the syrup, increase the speed to high.
- Continue to whip until the mixture becomes very thick and is lukewarm. (When the mixing bowl is cool to touch)
- Add the vanilla during the last minute of whipping.
- While the mixture is whipping prepare the pan.
- Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray.
- Dust pan with confectioner's sugar
- When ready, pour the mixture into the prepared pan.
- Gently tap the pan to settle the marshmallow fluff.
- Dust the top with confectioner's sugar
- Reserve the rest for later.
- Allow the marshmallows to sit uncovered for several hours up to overnight.
- Remove the marshmallow from the pan, and dust with more confectioner's sugar.
- Cut to size using a pizza wheel.
- Cover each side of the marshmallow with confectioner's sugar.
- Store in an airtight container for up to 3 weeks, or freeze for longer
I am working on a few other marshmallow recipes in the next few weeks, and if they are a hit, I will share the recipes here. What flavor would do you want to try?