Peppermint Mocha Boozy Marshmallows

• Condiments

  • 3/8 cup Corn syrup

• Baking & Spices

  • 1/2 cup Cornstarch
  • 1 Food coloring if desired
  • 1/2 cup Powdered sugar
  • 1 pinch Salt
  • 2 cups Sugar

• Desserts

  • 2 envelopes Gelatin, plain

• Beer, Wine & Liquor

  • 2 tbsp Mocha kahlua
  • 3 tbsp Peppermint vodka

• Liquids

  • 5/8 cup Water

Found on gastronomblog.com

Ingredients

• Adapted from a Food52 recipe
• 1/2 cup water
• 3 envelopes plain gelatin (1/4 oz per envelope)
• Coating: 1/2 cup cornstarch
• 1/2 cup powdered sugar
• Saucepan: 2 cups sugar
• 1/4 cup + 2 Tbsp corn syrup
• 1 Tbsp water
• 3 Tbsp peppermint vodka
• 2 Tbsp Mocha Kahlua
• pinch salt
• food coloring if desired

Directions

• This recipe is easier with a stand mixer, but you can do it with a hand mixer. You can use an 8x8 pan for thicker marshmallows or a 9x13 for thinner. We split the difference at an 8x11.
• Place water in the mixing bowl with the whisk attachment. Sprinkle gelatin on top. Let bloom while you are doing the next steps.
• Spray sides and bottom of pan with cooking spray. In a small bowl, combine powdered sugar and cornstarch. Coat the greased pan with the sugar/cornstarch mixture, making sure to cover the sides and bottom. Dont use it all, set the extra aside for later.
• In a small saucepan, mix together 1 Tbsp vodka, sugar, corn syrup, water and salt. Stir continuously, making sure to not boil over, until the mixture reaches 238 degrees.
• Add the remaining vodka and the Kahlua into the mixing bowl with the gelatin. Then slowly add the sugar syrup. Once gelatin is dissolved, set mixer on high, Whip for at least 15 minutes, ours took 19-20.
• The mixture is ready once it has doubled in size and is thick enough to to have peaks in the batter.
• Pour mixture into the prepared pan. Use a greased spatula to smooth the top if desired. Dust the top with more sugar/cornstarch mix. Let the marshmallows sit at least 8 hours, or overnight, uncovered in pan.
• When ready to cut, dust a pizza cutter or sharp knife with more sugar/cornstarch mixture. Then slice to the size you want. Remove the marshmallows from the pan and toss in the last of the sugar/cornstarch mixture so the sides arent sticky. Store in an airtight container.