whisk(y)

Nothing says Happy Holidays up North like a warm cup of hot chocolate, and these homemade marshmallows take the seasonal treat to a whole new level. Of course, a splash of bourbon mixed in your mug doesn’t hurt either– so spread some cheer– this recipe is fun, easy, and makes a great gift when packaged.

This has been adapted from a Fine Cooking recipe a friend shared with me.

Three 1/4-oz. envelopes unflavored powdered gelatin
2 cups granulated sugar
1 cup light corn syrup
1/4 tsp. kosher salt
1 tablespoon bourbon
1 cup plus 2 Tbs. confectioners’ sugar; more as needed

Pour 3/4 cup cold water into the bowl of a stand mixer. Sprinkle the gelatin over the water. Attach the bowl to the mixer and fit it with the whisk attachment.

In a medium saucepan, with a candy thermometer clipped to the side, boil the sugar, corn syrup, salt, and 3/4 cup water over medium heat without stirring until it reaches 234°F to 235°F, about 10 minutes. With the mixer on low speed, pour the hot sugar mixture into the gelatin in a slow, thin stream.

Add the bourbon, carefully increase the speed to high, and beat until the mixture has thickened and cooled, about 5 minutes (the bottom of the bowl should be just warm to the touch). Line a 9×13-inch pan with foil, leaving an overhang on 2 sides. Sift 1 Tbs. of the confectioners’ sugar into the bottom of the pan, then pour the marshmallow mixture into the pan and sift another 1 Tbs. confectioners’ sugar on top. Let sit at room temperature until set, at least 2 hours. Cut into squares, and roll in additional confectioners’ sugar.