Bourbon Marshmallows HuffPost
Add the cold water to the bowl of a standing mixer and sprinkle the gelatin on top. In a medium heavy saucepan, heat the granulated sugar, corn syrup, hot water, and salt over low heat. Stir until the sugar dissolves. Increase the heat to medium and let the mixture boil until it reaches 240 F, about 5 minutes.
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In a small saucepan, heat the sugar, 160ml water, corn syrup and 1 tablespoon of the bourbon to 210 degrees, then 245 degrees. While the sugar syrup heats from 210 to 245, in the bowl of a stand mixer fitted with the whisk attachment combine the egg whites, tartar, salt, and vanilla.
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Bourbon Marshmallows [adapted from these beer marshmallows which were adapted from smitten kitchen] makes one 9×13 pan. 3 1/2 envelopes unflavored gelatin (I used Knox) 1/2 cup cold bourbon. 1/2 cup cold water. 2 cups granulated sugar. 1/2 cup light corn syrup. 1/4 teaspoon salt. 2 large egg whites.
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Using a small, sharp knife split the vanilla beans lengthwise and scrape the seeds into a small bowl. Reserve the vanilla bean pods. Transfer about one-third of the seeds to a second small bowl.
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In the bottom of your mixer bowl, whisk together the gelatin, maple bourbon, water and 1 teaspoon maple extract. Place back in the mixer and attach the whip. Leave to set while you prepare the syrup. Stir together the sugar, maple syrup, corn syrup and salt in a heavy, medium-large, non-reactive sauce pan (I used a 2 qt All Clad).
Bourbon & Vanilla Bean Marshmallows Jerry James Stone
Boasting notes of toasted marshmallows, caramelized sugar, and smoke, 'Shmallow Toasted Marshmallow Bourbon is a new spirit from the veteran-owned Hotel Tango Distillery. For Hotel Tango, creating.
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Combine corn starch and powdered sugar and sift onto greased 13x9 pan. Make sure to cover the entire pan. Spread marshmallow mixture onto pan and leave out to dry for 4-10 hours. Dust top of dried marshmallows with more of the powdered sugar/corn starch mixture. Pop out of pan and cut into squares. Store in airtight container.
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Place over medium-high heat, cover, and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240° F.
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Brush the paper LIGHTLY with oil so the marshmallows won't stick. In the bowl of a stand mixer fitted with the whisk attachment, put 1/2 cup water and 1/4 cup bourbon. Sprinkle the gelatin over it and let it sit. Add the vanilla bean seeds on top. In a medium saucepan, put the sugar, corn syrup, and salt.
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These HOMEMADE BOURBON MARSHMALLOWS - made without corn syrup and flavored with whiskey - are just as fun to make as they are to eat! P.S. Try not to eat them all, because we're making another tasty treat using these marshmallows on Sunday! Boozy Bourbon Marshmallows. 4 ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ (52) "These HOMEMADE BOURBON.
How to Make Bourbon Marshmallows • The View from Great Island
3. Prepare the water and gelatin. In the bowl of a stand mixer, dissolve the unflavored gelatin in ½ cup water and let it soften. 4. Make the sugar syrup. Bring the granulated sugar, corn syrup.
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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*)
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Barrel strength Cowboy Bourbon from Garrison Brothers distillery out of Hye, Texas. Photo Illustration: Brad Japhe. The American Craft Spirits Association just announced the results of its 10th.
How to Make Bourbon Marshmallows • The View from Great Island
With a whisk attachment, heat the mixture on high until pale white and nearly tripled in volume, about 6 minutes. In a separate large bowl, beat the egg whites until they just hold stiff peaks. Add the whites, caramel sauce, bourbon and 1 tsp. vanilla to the mixture and mix until just combined.
How to Make Bourbon Marshmallows • The View from Great Island
Set aside. In a large bowl, whisk the sweet potato puree with the granulated sugar, brown sugar, eggs and sour cream until well combined. Stir in the flour mixture and combine until only a few streaks of flour remain. Whisk in the browned butter until well combined. Divide the batter between the cupcake liners using a trigger ice cream scoop.
How to Make Bourbon Marshmallows • The View from Great Island
Dip an end of each marshmallow in chocolate and then in the coconut; place it on the paper. Repeat with the remaining marshmallows. Sprinkle the chocolate-dipped end of each marshmallow with flake sea salt, if using. Allow the chocolate-dipped marshmallows to stand at room temperature for about 2 hours, or until the chocolate is set.
