Stocking Stuffer Sundays- Caramel Bourbon Marshmallows with Free Downloadable Labels!
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Have you ever made marshmallows? And then given them away? I mean you eat a few for yourself first, but then you put some in a cute little box and give them to a friend who’s sick, or stash some into a stocking. And then that person becomes your best friend.
Because homemade marshmallows are amazing.
They are the best ever.
They are soft, squishy, melt-y and most of, flavorful!
These aren’t those strange hardened pieces of sugar from the supermarket. They are filled with whatever your heart desires.
These days, my heart desires bourbon. Which changes hot chocolate from this super sweet thing into something much more adult, and much more compelling.
Caramel Bourbon Marshmallows
2 tbsp + ½ tsp Powdered Gelatin
2 cups Sugar
½ cup Corn Syrup
2 Egg Whites
1 tbsp Vanilla Extract
1 tsp Salt
2 oz Bourbon
In a small bowl mix together the gelatin and ½ cup cold water.
Mix ½ cup of water with the corn syrup.
In the bowl of a standing mixer fitted with the whisk attachment put the egg whites.
In a medium pot stir together the sugar and another ½ cup of cold water.
Put over medium heat with a lid on.
When the sugar is totally dissolved take the lid off and let the sugar bubble away until a auburn caramel color is achieved. Immediately add in half of the corn syrup mixture. It will bubble and spit like crazy so be careful! Stir for a moment, then put in the rest of the corn syrup.
Put your candy thermometer in and, stirring occasionally, bring it up to 240F.
As the sugar heats up scrape the gelatin mixture in with the egg whites and turn the whisk on medium high.
When the sugar is 240F slowly pour it down the edge of the bowl with the whisk running.
Turn it up to high and keep it running for about 10 minutes, until the mixture is very thick and pillow-y. Stir in the vanilla and bourbon.
While it’s running line an 8 inch square pan with parchment and grease liberally with canola oil.
Pour the marshmallows into the prepared pan and let set for at least 6 hours.
Cut and bag!
