Grand Marnier marshmallows
photo by Keller + Keller
These marshmallows are simple to make and easier to eat. They taste like the winter season, with subtle hints of orange. They can cozy up any mug of hot cocoa, and make your long winter nights a little warmer.
3 1/4 ounce packets unflavored gelatin powder
1/2 cup cold water
1 1/2 cups sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
1/4 cup Grand Marnier
1/2 cup confectioners’ sugar
- In bowl of an electric mixer fitted with whisk attachment, combine gelatin with water. Stir to combine, then allow to sit while you make syrup, about 10 minutes.
- In a heavy-bottomed saucepan, combine sugar, corn syrup, salt, and 1/2 cup water. Cook over medium heat, stirring until sugar dissolves. Increase heat and using a candy thermometer, cook until syrup reaches 240°F, about 10 minutes. Remove from heat and set aside.
- Turn mixer with gelatin to low speed, and slowly add hot sugar syrup in a steady stream. Once added, increase speed to high and whip until mixture is very thick, about 15 minutes. Slowly add Grand Marnier and mix completely.
- Using a sieve, generously dust an 8 x 12-inch glass baking dish with confectioners’ sugar. Pour marshmallow mixture into pan, smoothing out top. Dust additional confectioners’ sugar over top. Allow to stand uncovered overnight at room temperature, at least 8 hours.
- Dust a work surface with additional confectioners’ sugar. Carefully turn marshmallows out onto dusted surface (you might need to use a spatula to help get marshmallows out in one piece). Trim edges of marshmallows so that each side has a clean, straight edge. Cut marshmallows into 1- or 2-inch squares, depending on preference. Roll edges of each cut marshmallow in additional confectioners’ sugar (this prevents them sticking together). Place cut marshmallows in an airtight container for up to 1 week.
Makes approximately 40 marshmallows.