Vanilla Whiskey Marshmallows Recipes

VANILLA MARSHMALLOWS

Steps:

• Pour 3/4 cup/180 milliliters cold water into the bowl of a stand mixer. Sprinkle the gelatin on top, and set aside until the gelatin has absorbed the liquid and expanded, 5 to 8 minutes, stirring after 3 minutes.
• Meanwhile, add the granulated sugar, corn syrup and the remaining 3/4 cup/180 milliliters water to a medium saucepan; bring to a boil over medium-high heat. Clip a candy thermometer to the pan or have an instant-read thermometer at hand. Boil until the syrup reaches 240 degrees, 5 to 6 minutes, then remove the pan from the heat.
• Fit the mixer with the whisk attachment, turn to low and slowly add the syrup, pouring it down the sides of the bowl. Add the extract and the vanilla-bean seeds (or extra extract). When the syrup is fully incorporated, gradually increase the mixer speed to high, and whip until the mixture is thick and cooled to room temperature, about 12 minutes.
• While the marshmallow mixture is whipping, coat a 9-by-13-inch baking pan with nonstick spray. Combine the cornstarch and confectioners' sugar in a medium bowl, then generously dust the inside of the pan with some of the cornstarch mixture. (It's important that the bottom of the pan be very well covered.)
• Coat a plastic bowl scraper and your hand with nonstick spray. Scrape the marshmallow mixture into the pan. Use the flat side of the scraper to get the mixture into the corners of the pan and to even out the surface. Sift some of the cornstarch mixture over the top. Cover the pan with plastic wrap, and let rest for at least 4 hours before cutting.
• Cut the marshmallows: Dust a chef's knife with some of the cornstarch mixture; dust a piece of parchment paper, too. Run the knife around the edges of the pan to loosen the marshmallow mixture, then turn it out onto the parchment. Cut the slab into 1 1/2-inch squares. Dust all sides of the marshmallows with the cornstarch mixture by dropping a few marshmallows at a time into the bowl, tossing them around and then tossing each one from hand to hand to shake off the excess. Store in an airtight container for up to 2 weeks.

JACK DANIEL'S FUDGE RECIPE - (3.9/5)

Steps:

• Whisk whiskey with confectioner's sugar, and set aside. Foil and butter a 9 x 13 (or larger) baking pan. Put sugar, butter, milk, and vanilla in a large pot with a heavy bottom over high heat. Stir steadily until mixture boils, continue stirring while letting it boil for 3 minutes (time it, this is important). Remove from heat. Add the marshmallows and chocolate, stirring until all of it is melted and blended into the sugar mix. Give whiskey mixture a quick stir, and add it to the pot, stirring until fully incorporated. Pour into a greased pan, and chill. Let mellow for a day before cutting.

HOMEMADE VANILLA MARSHMALLOWS

Steps:

• Grease a 9x13-inch baking pan with cooking spray. Line with parchment paper, leaving an overhang on all 4 sides. Coat parchment paper with 1/4 cup confectioners' sugar.
• Combine 1/2 cup water and gelatin in the bowl of a stand mixer fitted with the paddle attachment; let stand until gelatin softens, about 5 minutes.
• Combine remaining 1/2 cup water, sugar, corn syrup, and salt in a saucepan. Bring to a boil, stirring constantly. Clip a candy thermometer to the side of the saucepan. Cook syrup over medium-high heat, stirring occasionally, until it registers 238 degrees F (114 degrees C) on the thermometer, 5 to 10 minutes.
• Turn the stand mixer on low speed; pour half of the sugar syrup into the softened gelatin. Increase speed to medium and pour in remaining syrup. Increase speed to high and beat until marshmallow mixture is thick and creamy, 10 to 15 minutes. Beat in vanilla extract.
• Scrape marshmallow mixture into the prepared pan and spread it to the edges. Smooth the top with a rubber spatula. Sprinkle 1/4 cup confectioners' on top. Let stand until firm and dry, 8 hours to overnight.
• Lift marshmallow mixture out of the pan using the overhanging parchment. Transfer to a cutting board. Make a single cut through the center. Make 8 cuts evenly along the length and width to form 64 rectangles. Dip cut sides in remaining confectioners' sugar to prevent sticking.
• Layer marshmallows in an airtight container, covering each layer with parchment paper or plastic wrap.

BOURBON-VANILLA MARSHMALLOWS

Steps:

• 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 and add 1 tablespoon confectioners' sugar. Using a mortar or the back of a spoon, pound and mix together. Add the remaining confectioners' sugar and stir to combine. Cover and let stand at least 1 hour. DO AHEAD: Vanilla sugar can be made ahead and stored, in an airtight container at room temperature, indefinitely.
• Add the bourbon to the remaining vanilla seeds and whisk to disperse the seeds. Set aside.
• Brush the bottom and sides of a 9-inch square baking pan with vegetable oil. Using a small, fine-mesh sieve, dust the pan generously with the vanilla sugar, knocking out any excess.
• Put 1/2 cup water in the bowl of a stand mixer fitted with the whisk attachment. Sprinkle the gelatin into the bowl and stir briefly to make sure all the gelatin is in contact with water. Let soften while you make the sugar syrup.
• In a heavy 3- to 4-quart saucepan, combine the granulated sugar, corn syrup, salt, and 1/2 cup water. Place over moderate heat and bring to a boil, stirring until the sugar is dissolved. Add the scraped vanilla bean pods to the pot then put a candy thermometer into the boiling sugar syrup and continue boiling (the mixture may foam up, so turn the heat down slightly if necessary), without stirring, until the thermometer registers 240°F (soft-ball stage). Remove the saucepan from the heat and let stand briefly until the bubbles dissipate slightly. Using tongs, carefully remove the vanilla bean pods and discard.
• With the mixer on low speed, pour the hot sugar syrup into the softened gelatin in a thin stream down the side of the bowl. Gradually increase the mixer speed to high and beat until the marshmallow is very thick and forms a thick ribbon when the whisk is lifted, about 5 minutes. Whisk the bourbon-vanilla seed mixture to disperse the seeds, then add to the marshmallow and beat until incorporated.
• Scrape the marshmallow into the prepared pan (it will be very sticky) and use wet fingertips to spread it evenly and smooth the top. Let stand, uncovered at room temperature, until the surface is no longer sticky and you can gently pull the marshmallow away from the sides of the pan with your fingertips, at least 4 hours or overnight.
• Dust a cutting board with vanilla sugar. Use a rubber spatula to pull the sides of the marshmallow from the edge of the pan (use the spatula to loosen the marshmallow from the bottom of the pan if necessary) and invert onto the cutting board. Dust the top with vanilla sugar. Brush a long thin knife or a chef's knife with vegetable oil and dust with vanilla sugar to prevent sticking; continue dusting the knife as necessary. Cut lengthwise into 8 strips, then crosswise into eighths, to form a total of 64 squares. (For larger marshmallows, cut lengthwise into 6 strips, then crosswise into sixths, to form a total of 36 squares.) Coat marshmallows, one at a time, in confectioners' sugar, using a pastry brush to brush off any excess. DO AHEAD: Marshmallows can be stored, layered between sheets of wax paper or parchment in an airtight container in a dry place at cool room temperature, for 1 month.

VANILLA WHISKEY MARSHMALLOWS

Steps:

• Using a small, sharp knife split the vanilla beans lengthwise & scrape the seeds into a small bowl. Reserve the vanilla bean pods. Transfer about 1/3 of the seeds to a second small bowl & add 1 tbsp confectioners' sugar. Using a mortar or the back of a spoon, pound & mix together. Add the remaining confectioners' sugar & stir to combine. Cover & let stand at least 1 hour. DO AHEAD: Vanilla sugar can be made ahead & stored, in an airtight container at room temperature, indefinitely.
• Add the whiskey to the remaining vanilla seeds & whisk to disperse the seeds. Set aside.
• Brush the bottom & sides of a 9" square baking pan with vegetable oil. Using a small, fine-mesh sieve, dust the pan generously with the vanilla sugar, knocking out any excess.
• Put 1/2 C water in the bowl of a stand mixer fitted with the whisk attachment. Sprinkle the gelatin into the bowl & stir briefly to make sure all the gelatin is in contact with water. Let soften while you make the sugar syrup.
• In a heavy 4 qt saucepan, combine the granulated sugar, corn syrup, salt & 1/2 C water. Place over moderate heat & bring to a boil, stirring until the sugar is dissolved. Add the scraped vanilla bean pods to the pot then put a candy thermometer into the boiling sugar syrup & continue boiling (the mixture may foam up, so turn the heat down slightly if necessary), without stirring, until the thermometer registers 240 degrees F. (soft-ball stage). Remove the saucepan from the heat & let stand briefly until the bubbles dissipate slightly. Using tongs, carefully remove the vanilla bean pods & discard
• With the mixer on low speed, pour the hot sugar syrup into the softened gelatin in a thin stream down the side of the bowl. Gradually increase the mixer speed to high & beat until the marshmallow is very thick & forms a thick ribbon when the whisk is lifted, about 5 minutes. Whisk the whiskey vanilla seed mixture to disperse the seeds, then add to the marshmallow & beat until incorporated.
• Scrape the marshmallow into the prepared pan (it will be very sticky) & use wet fingertips to spread it evenly & smooth the top. Let stand, uncovered at room temperature, until the surface is no longer sticky & you can gently pull the marshmallow away from the sides of the pan with your fingertips, at least 4 hours or overnight.
• Dust a cutting board with vanilla sugar. Use a rubber spatula to pull the sides of the marshmallow from the edge of the pan (use the spatula to loosen the marshmallow from the bottom of the pan if necessary) & invert onto the cutting board. Dust the top with vanilla sugar. Brush a long thin knife or a chef's knife with vegetable oil & dust with vanilla sugar to prevent sticking; continue dusting the knife as necessary. Cut lengthwise into 8 strips, then crosswise into 8ths, to form a total of 64 squares. (For larger marshmallows, cut lengthwise into 6 strips, then crosswise into 6ths, to form a total of 36 squares.) Coat marshmallows, one at a time, in confectioners' sugar, using a pastry brush to brush off any excess. DO AHEAD: Marshmallows can be stored, layered between sheets of wax paper or parchment in an airtight container in a dry place at cool room temperature, for 1 month.