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Boozy Maple Bourbon Marshmallows

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Boozy Maple Bourbon Marshmallows

 

I love me a good Old Fashioned drink, and so these boozy, adulty marshmallows were born. Bourbon is kinda my jam right now. And by kinda, I mean I’m literally bourboning ALL the things lately… I made bourbon baked chicken thighs, rosemary and vanilla bourbon spiked nuts, and these boozy maple bourbon marshmallows. And I probably won’t stop here!

I had to test these several times until I got it right, and third time was a charm. First I cooked the bourbon in the maple/water mixture and I couldn’t taste any booziness in the marshmallows. Next, I added the bourbon to the mixing bowl while the marshmallows were whipping. Big mistake. The taste was there, but they totally fell flat and wouldn’t whip. Finally, my friend Nichole told me I should bloom the gelatin IN the bourbon. DUH! These came out PERFECT!

Add a marshmallow, or two, to your favorite warm beverage and feel ALL the feels! Bust out that creme brulee torch and get a little s’more action going on! Better yet, turn these marshmallows into s’mores for the whole family!!

Equipment you’ll need:

Kitchenaid Stand Mixer

2-3 quart Saucepot, Stainless Steel

Candy Thermometer

13 x 9 Baking Pan

Unbleached Parchment Paper

Grassfed Gelatin (use code FEISTYKITCHEN for 10% first purchase)

BOOZY MAPLE BOURBON MARSHMALLOWS

ingredients
2 cups maple syrup (or 1 c maple/1 c honey)
1 3/4 cups water, divided
1/4 cup bourbon
1 tsp bourbon vanilla extract
1/2 tsp sea salt
A few dashes orange bitters
2 drops Wild Orange essential oil (optional)
3-6 Tbsp gelatin* (SEE NOTES)
Arrowroot/tapioca starch for dusting (can also use powdered sugar)

directions

In stand mixer, add 3/4 cup water plus 1/4 cup bourbon and sprinkle with the gelatin. Let sit to allow to bloom.
Spray 13×9 pan with coconut oil, then line with parchment paper and have a little overlapping each side so it’s easy to remove. Lightly dust with arrowroot or tapioca starch.
Meanwhile, in a saucepan with candy thermometer attached to the side, add remaining 1 cup water, maple syrup, sea salt. Cook over medium to med-high heat until thermometer reaches about 235-240F. Watch carefully as the mixture is prone to bubbling over! This may take anywhere from 8-12 minutes depending on burner output and size of saucepot you use. If you use a smaller size, it will take longer to reach the right temp.
Turn on mixer low, and carefully add hot sugar mixture to the side, not directly onto whisk attachment. Once liquid is all in, slowly increase speed to high. The color should begin to lighten and the volume becomes fluffy. At this point you can add in a few dashes of orange bitters, and up to 1 tsp of vanilla extract. This process may take about 10 minutes or more until stiff peaks form.
Pour into prepared pan and smooth surface with back of spatula. Let marshmallows set up for 4 hours to overnight. When ready, remove from pan, using a knife coated with starch, cut into squares.
*notes on gelatin
You will need 6 tbsp if using Bulletproof brand gelatin, and 3-4 tbsp if using Great Lakes or Vital Proteins brand. I have not tested other brands, but reports of the mixture being extremely sticky and hard to spread into pan have been reported when using the full 6 tbsp of Great Lakes/Vital Proteins.

There you have it. Try not to get too maple wasted while making your batch of these boozy maple bourbon marshmallows 😉 Leave me a comment below and tell me what drink you’ll serve these in!

Don’t forget to PIN this to Pinterest by hovering over any of the images in this post to save for later! I’m thinking this could be a great holiday gift, ahem… stocking stuffers!

If you try this making this recipe, tag me in your photo on Instagram so I can see your creations. Use #thefeistykitchen!!

Related posts on The Feisty Kitchen:

  1. Rosemary and Vanilla Bourbon Spiked Nuts

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