Lillet Marshmallows

Homemade marshmallows are an airy sweet treat. For a little twist, this recipe uses Lillet Blanc instead of water. Lillet is a French aperitif flavored with Bordeaux wines and citrus liqueur. The flavor gives a tangy pop to these fluffy clouds of sugar.

Lillet Marshmallow Recipe

{adapted from Gourmet Magazine}

2 1/2 envelopes unflavored gelatin (2 tablespoons plus 1¼ teaspoons)
3/4 cup Lillet Blanc
2 cups granulated sugar
2/3 cup light corn syrup
1 Tbsp. vanilla extract
1/4 tsp. salt
2 large egg whites
1/3 cup powdered sugar
1/3 cup cornstarch

Spray a 13x9” ceramic baker with cooking spray. In a small bowl, sprinkle gelatin over 1/2 cup Lillet; set aside and allow to expand. Attach a candy thermometer to a large saucepan. Combine remaining 1/4 cup Lillet, 1 3/4 cups granulated sugar, and corn syrup. Over medium-high heat, cook without stirring until temperature reaches 260°, about 12-15 minutes. Remove from heat. Stir in softened gelatin; mixture will foam and then dissipate.

While sugar heats, in a medium bowl, beat egg whites, vanilla, and salt at high speed until foamy. Add remaining 1/2 cup sugar, and continue beating on high until stiff peaks form. Gradually pour in gelatin mixture, beating until thick and glossy, about 3-4 minutes. Pour mixture into prepared baker. Cover with plastic wrap but don’t allow it to touch marshmallows. Chill 6 hours or overnight.

When ready to cut, remove marshmallows from refrigerator. Combine powdered sugar and cornstarch on a cutting board. Place marshmallow slab on cutting board. Coat with additional sugar mixture completely. Slice into 1” squares with a dough cutter or large knife. Coat all sides of marshmallows with sugar mixture. Enjoy an elegant twist on a sweet confection.