LILLET MARSHMALLOWS

Lillet Marshmallows image

Provided by Maggie Ruggiero

Yield Makes about 64 marshmallows

Number Of Ingredients 7

3 (1/4-ounce) envelopes unflavored gelatin
3/4 cup Lillet Blanc, divided
1 1/2 cups sugar
1 cup light corn syrup
1/4 cup water
About 1/2 cup confectioners sugar for dusting and dredging
Equipment: a stand mixer fitted with whisk attachment; a candy thermometer

Steps:

Lightly oil an 8-inch square baking pan.
Sprinkle gelatin over 1/2 cup Lillet in bowl of mixer and let soften while making syrup
Stir together sugar, corn syrup, water, a pinch of salt, and remaining 1/4 cup Lillet in a small heavy saucepan. Boil over medium heat, without stirring, until thermometer registers 238 to 240°F. Remove from heat.
With mixer at low speed, pour hot syrup into gelatin mixture in a slow stream down side of bowl. Increase speed to high and beat until very thick and mixture forms a thick ribbon when beater is lifted, 11 to 13 minutes.
Scrape marshmallow into baking pan (it will be very gooey) and smooth top with a lightly oiled spatula. Let stand, uncovered, at room temperature until surface is no longer sticky and you can gently pull marshmallow away from sides of pan with your fingertips, 2 to 3 hours.
Using a sieve, dust a cutting board with confectioners sugar. Use a spatula to pull sides of marshmallow from edge of pan, then invert onto cutting board. Dust top with confectioners sugar. Cut marshmallow into 1-inch squares.
Dredge marshmallows in confectioners sugar to coat completely.