Cherry Amaretto Boozy Marshmallows

Ingredients

For Marshmallows

• 1 Tbsp water
• pinch salt
• 3 Tbsp cherry liqueur
• 2 Tbsp Amaretto Liqueur
• 1/4 cup + 2 Tbsp corn syrup
• 2 cups sugar
• 1/2 cup water
• Food coloring if desired
• 3 envelopes plain gelatin (1/4 oz per envelope)

For the Coating

• 1/2 cup cornstarch
• 1/2 cup powdered sugar

Instructions

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 and used an 8x11.

Place water in 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. Don't use it all, set the extra aside for later.

In a small saucepan, mix together 1 Tbsp cherry liqueur, sugar, corn syrup, water and salt.

Stir continuously, making sure to not boil over, until the mixture reaches 238°.

Add the remaining cherry liqueur and the amaretto 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, but this could take as much as 20.

The mixture is ready once it has doubled in size and is thick enough 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 mixture.

Let the marshmallows sit at least 8 hours, or overnight, uncovered in the pan.

When ready to cut, dust a pizza cutter or sharp knife with more sugar/cornstarch.

Then slice to the size you want. Remove marshmallows from the pan and toss in the last of the sugar/cornstarch mixture so the sides aren't sticky.

Store in an airtight container.

https://www.gastronomblog.com/2017/01/02/cherry-amaretto-boozy-marshmallows/