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Do some molecular gastronomy at home.
Ingredients
- 2 tbsp Gelatin
- 1 cup Cold water
- 1 1/2 cup Granulated sugar
- 1 cup Corn syrup
- 1/4 cup Liqueur
Steps
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Line a jelly-roll pan with parchment paper and lightly grease the paper with oil.
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Cut a second piece of parchment paper the same size, oil it lightly and set aside.
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Sprinkle the gelatin over half a cup of cold water and briefly stir to completely moisten it and break up any clumps.
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Let the gelatin sit in the cold water until it swells and softens (10 to15 minutes).
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Combine the sugar and corn syrup with the remaining half cup of water in a heavy bottomed saucepan and stir to moisten the sugar.
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Cook over high heat, stirring constantly until the mixture comes to a boil.
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Immediately stop stirring and skim the surface to remove any scum that has risen to the top.
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Continue to cook over high heat, occasionally brushing down the side of the pan using a pastry brush and water, until the mixture registers 242 degrees on a candy thermometer.
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Remove the mixture from the heat and let cool to approximately 210 degrees.
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Place the gelatin in a heatproof-bowl over a pan of simmering water.
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Stir constantly until the mixture is clear and liquid.
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Mix the liqueur into the dissolved gelatin.
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Mix the gelatin into the cooked sugar mixture and transfer to a mixing bowl.
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Whip the mixture with an electric mixer on high-speed until medium peaks form (about eight to 10 minutes).
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Quickly spread the mixture onto the lined pan.
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Top the mixture with the prepared oiled parchment paper and use a rolling pin to smooth it into an even slab.
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Place the pan in the freezer for at least eight and up to 24 hours before taking the slab out of the pan.
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After chilling, gently peel off the paper from one side.
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Lightly dust the marshmallow slab with some cornstarch.
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Flip the slab over and gently peel off the parchment paper from the other side.
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Dust with cornstarch.
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Cut the marshmallows to your desired size.
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You can store the marshmallows in an airtight container in the freezer for up to four months.