Pin on Truffles, Rum & Dessert Balls

IT’S A MARSHMALLOW WORLD IN THE WINTER

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.

Pin on Truffles, Rum & Dessert Balls

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.

How to Make Bourbon Marshmallows • The View from Great Island

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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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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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

Pour ½ cup cold water into a large mixing bowl or into the bowl of a stand mixer. Sprinkle gelatin on top of the water. Let sit until the gelatin softens and absorbs water, 10-15 minutes. Meanwhile, make the syrup for the marshmallows. In a medium saucepan, combine sugar, corn syrup, salt and the remaining ½ cup water.

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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.

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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.

How to Make Bourbon Marshmallows • The View from Great Island

Using a large knife, cut marshmallows into 1-inch squares. Once cut, lightly dust all sides of each marshmallow with additional powdered sugar. Store in an airtight container for up to 3 weeks.

Homemade Bourbon Marshmallows Always Eat Dessert Recipe Homemade

BOURBON MAPLE MARSHMALLOWS. 1⁄2 cup Bourbon. 2 tbsp + 2 . 1⁄2 tsp Unflavored. Gelatin (3.5 Knox packets) 1 cup water, divided. 2 cups Sugar. 1⁄4 tsp Salt. 1⁄2 cup Maple Syrup. 3 Egg Whites. 2 tsp Vanilla Extract or Paste. Powdered Sugar (for Dusting) Take a little bit of canola oil cooking spray and coat the casserole dish. Add one.

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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).

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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.

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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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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.