Batter Up and Fry: Tailgating Treats. “Bourbon Marshmallows”

I hear that Kansas City is covered in snow today. As a kid I felt it was never quite a proper “first snow” unless I could come inside from playing out in the cold to a steaming mug of hot chocolate. I continued the tradition when I grew up, but made the drink a little more grown up as well with the addition of a bit of peppermint schnapps or bourbon.

This year I decided to up the ante a little more. During a holiday candy making session with friends we whipped up a batch of bourbon flavored marshmallows. Homemade marshmallows are softer and creamier than the store-bought version and allow you to add your own preferred flavoring. These make great gifts along with a batch of homemade hot chocolate mix but are fabulous in s’mores as well. A batch of these bourbon marshmallows topping spiked hot chocolate is sure to warm up your tailgate party guests this winter!

Bourbon Marshmallows

(recipe adapted from Food52)

2 packages powdered gelatin

1/3 c. water

1/4 c. cornstarch

1/4 c. powdered sugar

3 TB bourbon

3/4 c. granulated sugar

1/4 c. agave syrup

Pinch of kosher salt

Pour the water into a small bowl and sprinkle the gelatin over the surface and allow to sit for 5-10 minutes.

Mix together the powdered sugar and corn starch in a small bowl.

Line the bottom of an 8×8” baking dish with parchment paper. Sprinkle the bottom with a layer of the powdered sugar mixture and reserve the remaining sugar for later.

In a small heavy saucepan over medium-high heat, stir together 1 tablespoon of bourbon, the granulated sugar, agave nectar, 2 tablespoons of water, and salt. Bring the mixture to a boil without stirring and cook until the temperature registers 238°F to 240°F on a thermometer.

Meanwhile put the gelatin and the remaining 2 tablespoons of the bourbon in the bowl of a stand mixer fitted with the whisk attachment. With the mixer turned off, pour all of the hot sugar syrup over the gelatin. Whip on low speed for 30 seconds, increase the medium speed and beat for 30 seconds, and then increase the speed to high and whip for 10 to 11 minutes until the mixture is smooth, glossy, and holds medium-firm peaks. It won’t begin to resemble marshmallow until around the 5-minute mark. Working quickly transfer the mixture to the prepared pan and smooth the surface with a greased offset spatula. Let stand at room temperature for 3 to 4 hours until set. Sift a generous amount of the reserved cornstarch mixture over the surface of the marshmallow. Remove from the pan by running a knife along all of the edges, and then carefully peel away the parchment paper. Cover all of the edges with the cornstarch mixture. Using a knife or scissors dusted with the cornstarch mixture, cut the marshmallow into 2-inch squares. Generously dust all cut edges with cornstarch mixture to prevent sticking.

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