HAPPY HOURA great man once said, candy is dandy, but liquor is quicker. Have truer words ever been spoken? Marshmallows are the ultimate happy candy, but add a few shots of your favorite booze and—BAM!—instant confection celebration for the adult set. Overconsumption of any of the following marshmallows may result in loud laughter, a lackadaisical attitude toward clothing, and/or suddenly thinking you are really great at karaoke.
About 2 dozen 1 ½-inch mallows
the bloom
5 teaspoons unflavored powdered gelatin
¼ cup freshly squeezed lime juice
2 tablespoons tequila (80 proof)
¼ cup cold water
the syrup
¾ cup sugar
½ cup light corn syrup, divided
2 tablespoons tequila
¼ teaspoon salt
the mallowing
Yellow-green gel food coloring, optional
½ cup Classic Coating, plus more for dusting*
¼ cup Swedish pearl sugar, for rolling**
* To add an extra hit of lime, whisk in a few packets of True Lime powder, available by the drink mixes in supermarkets.
** Swedish pearl sugar gives these mallows a “salted rim” kind of vibe, but with a sweet crunch. You can find it at specialty stores and online.
Lightly coat an 8-by-8-inch baking pan with cooking spray.
WHISK THE GELATIN with the lime juice, tequila, and water in a small bowl. Let it soften for 10 minutes.
STIR TOGETHER the sugar, ¼ cup of the corn syrup, tequila, and salt in a medium saucepan over high heat. Boil, stirring occasionally, until it reaches 242°F to 245°F. Meanwhile, pour the remaining ¼ cup corn syrup into the bowl of an electric mixer fitted with the whisk attachment. Microwave the gelatin on high until completely melted, about 30 seconds, and pour it into the corn syrup. Set the mixer to low and keep it running.
WHEN THE SYRUP reaches 242°F to 245°F, slowly pour it into the mixer bowl. Increase the speed to medium and beat for 5 minutes. Increase to medium-high and beat 5 minutes more. Increase to the highest setting and beat for 1 to 2 more minutes. The finished marshmallow will be more than doubled in volume. Add a bit of yellow-green food coloring, if you wish. Pour the marshmallow into the prepared pan, using an offset spatula to smooth it into the corners. Sift coating evenly over top. Let it set for at least 8 hours in a cool, dry place.
Use a knife to loosen the marshmallow from the edges of the pan. Invert the slab onto a coating-dusted work surface and dust it with more coating. Cut it into pieces. Roll the sticky sides of the mallows in pearl sugar.
Boozy mallows won’t reach the same level of fluff as their virgin counterparts—the alcohol tends to weigh things down (insert peanut gallery comment here). They’re ideal for piping into molds for a fun addition to a party table or, if you want them to appear puffier, just use a smaller pan.
About 2 dozen 1 ½-inch mallows
the bloom
4 ½ teaspoons unflavored powdered gelatin
⅓ cup cold water
1 tablespoon dark rum (80 proof)*
the syrup
½ cup lightly packed dark brown sugar
½ cup granulated sugar
½ cup light corn syrup, divided
¼ cup water
3 tablespoons dark rum
½ teaspoon salt
the mallowing
1 teaspoon pure vanilla extract
2 tablespoons unsalted butter, soft and well- stirred
½ cup Classic Coating, plus more for dusting
* For baking and candymaking, I love Myers’s dark rum for its rich, bold flavor. A 2-ounce bottle is the perfect amount.
Lightly coat an 8-by-8-inch baking pan with cooking spray.
WHISK TOGETHER the gelatin, cold water, and rum in a small bowl. Let it soften for 10 minutes.
STIR TOGETHER the sugars, ¼ cup of the corn syrup, water, rum, and salt in a large saucepan over high heat. Boil, stirring occasionally, until it reaches 242°F to 245°F. Be prepared to monitor the heat; the syrup will bubble up suddenly around 190°F as the alcohol starts to boil. Meanwhile, pour the remaining ¼ cup corn syrup into the bowl of an electric mixer fitted with the whisk attachment. Place the softened butter in a medium bowl. Microwave the gelatin on high until completely melted, about 30 seconds, and pour it into the corn syrup. Set the mixer to low and keep it running.
WHEN THE SYRUP reaches 242°F to 245°F, slowly pour it into the mixer bowl. Increase the speed to medium and beat for 5 minutes. Beat for 5 minutes more at medium-high speed. Beat on the highest speed for 1 to 2 more minutes, adding the vanilla. The finished marshmallow will be doubled in volume. Quickly scoop about a quarter of the batter into the bowl with the softened butter and whisk to blend. Scrape the buttered batter into the rest of the batter and fold to blend well. Pour the marshmallow into the prepared pan. Sift coating evenly over top. Let set for 8 hours in a cool, dry place.
Use a knife to loosen the marshmallow from the edges of the pan. Invert the slab onto a coating-dusted work surface. Cut into pieces, dusting the sticky edges with more coating.
These addictive confections have deep notes of brown sugar, a rich butter flavor, and just a hint of booziness. Perfect for adult s’mores, or, freshly prepared and unset, this mallow batter makes for a dangerously delicious ice-cream topping.
About 2 dozen 1 ½-inch mallows
the bloom
4 ½ teaspoons unflavored powdered gelatin
½ cup cold, freshly squeezed orange juice
2 tablespoons peach schnapps (30 proof)
the syrup
¾ cup sugar
½ cup light corn syrup, divided
¼ cup water 2 tablespoons peach schnapps
⅛ teaspoon salt
the mallowing
½ cup Classic Coating, plus more for dusting
Lightly coat an 8-by-8-inch baking pan with cooking spray.
WHISK TOGETHER the gelatin, orange juice, and schnapps. Let it soften for 10 minutes.
PLACE THE SUGAR, ¼ cup of the corn syrup, water, schnapps, and salt in a medium saucepan over medium-high heat. Boil, stirring occasionally, until it hits 240°F. Meanwhile, pour the remaining ¼ cup corn syrup into the bowl of an electric mixer fitted with the whisk attachment. Microwave the gelatin on high until completely melted, about 30 seconds, and pour it into the mixer bowl. Turn the mixer on low and keep it running.
WHEN THE SYRUP reaches 240°F, slowly pour it into the mixer bowl. Increase the speed to medium and beat for 5 minutes. Increase to medium-high and beat 5 more minutes. Increase to the highest setting and beat for 2 to 3 minutes more. The finished marshmallow will be more than double in volume. Pour it into the prepared pan, using an offset spatula to smooth it into the corners. Sift coating evenly over top. Let it set for 8 hours in a cool, dry place.
Use a knife to loosen the marshmallow from the edges of the pan. Invert the slab onto a coating-dusted work surface and dust it with more coating. Cut it into pieces and dip the sticky edges in more coating, patting off the excess.
Making a boozy marshmallow is tricky business. The chemistry hedges on the liquor’s proof, the number that indicates its percentage of alcohol; that number is double the percentage (40 proof means 20% alcohol). If you want to experiment, your best bet is to look for a recipe that calls for a liquor that has a similar proof as the one you want to try. For example, to make Chambord marshmallows, follow the Crème de Menthe recipe—both liqueurs are about 30 proof.
About 2 dozen 1 ½-inch mallows
the bloom
4 teaspoons unflavored powdered gelatin
⅓ cup cold water
2 tablespoons crème de menthe (30 proof)
the syrup
1 cup sugar
½ cup light corn syrup, divided
¼ cup crème de menthe
¼ cup water
¼ teaspoon salt
the mallowing
1 teaspoon pure vanilla extract
½ cup mini semisweet chocolate chips*
½ cup Classic Coating, plus more for dusting
8 ounces bittersweet chocolate chips (60% to 70% cacao), melted and slightly cooled
* Minis are recommended instead of regular chips or chopped chocolate because they distribute so nicely throughout the candy, make for cleanly cut marshmallows, and resist melting.
Lightly coat an 8-by-8-inch baking pan with cooking spray.
WHISK TOGETHER the gelatin, cold water, and crème de menthe in a small bowl. Let it soften for 10 minutes.
STIR TOGETHER the sugar, ¼ cup of the corn syrup, crème de menthe, water, and salt in a medium saucepan over high heat. Boil, stirring occasionally, until the temperature reaches 240°F. Pour the remaining ¼ cup corn syrup into the bowl of an electric mixer fitted with the whisk attachment. Microwave the gelatin on high until completely melted, about 30 seconds, and pour it into the mixer bowl. Set the mixer to low and keep it running.
WHEN THE SYRUP reaches 240°F, slowly pour it into the mixer bowl. Increase the speed to medium and beat for 5 minutes. Increase to medium-high and beat for 3 more minutes. Beat on the highest setting for 1 to 2 minutes more, adding the vanilla. The finished marshmallow will be more than doubled in volume. Use a spatula to quickly fold in the chocolate chips; too much stirring can cause the bits to melt and give the candy a muddy look. Pour the marshmallow into the prepared pan. Sift coating evenly over top. Let set for at least 6 hours in a cool, dry place.
Use a knife to loosen the marshmallow from the edges of the pan. Invert the slab onto a coating-dusted work surface. Cut it into pieces and dust the sticky edges with more coating. Line a baking sheet with parchment paper or a silicone baking mat. Dip the bottom half of each mallow in the melted chocolate and place on the baking sheet. Refrigerate until chocolate is firm, about 10 minutes.
Crème de menthe is an intensely minty, bright green liqueur; it adds incredible flavor and color to these mallows. If you’re a teetotaler or under age 21, omit the liqueur from the bloom and the syrup, and beat in about ½ teaspoon peppermint extract and some green food coloring along with the vanilla.
About 2 dozen 1 ½-inch mallows
the bloom
5 teaspoons unflavored powdered gelatin
½ cup cold coconut water*
2 tablespoons coconut rum, such as Malibu (40 proof)
the syrup
¾ cup sugar
½ cup light corn syrup, divided
¼ cup coconut water
2 tablespoons coconut rum
¼ teaspoon salt
the mallowing
1 teaspoon pure vanilla extract
1 cup shredded, sweetened coconut, toasted*
* Coconut water can be found in natural-food stores and large supermarkets. If unavailable, use regular water.
* Toast coconut by spreading it in an even layer on a small baking sheet and baking at 350°F for about 10 minutes, stirring often to prevent burning.
Lightly coat an 8-by-8-inch baking pan with cooking spray. Spread about ½ cup toasted coconut evenly in the bottom of the pan.
WHISK THE GELATIN together with the coconut water and coconut rum in a small bowl. Let it soften for 10 minutes.
STIR TOGETHER the sugar, ¼ cup of the corn syrup, coconut water, coconut rum, and salt in a medium saucepan over high heat. Boil, stirring occasionally, until it hits 240°F. Meanwhile, pour the remaining ¼ cup corn syrup into the bowl of an electric mixer fitted with the whisk attachment. Microwave the gelatin on high until completely melted, about 30 seconds, and pour it into the mixer bowl. Set the mixer to low and keep it running.
WHEN THE SYRUP reaches 240°F, slowly pour it into the mixer bowl in a steady stream. Increase the speed to medium and beat for 5 minutes. Beat for 3 minutes more at medium-high speed. Beat on the highest speed for 1 to 2 minutes more, adding the vanilla. The finished marshmallow will be more than doubled in volume. Pour it into the prepared pan, using an offset spatula to smooth it into the corners. Sprinkle toasted coconut generously over top. Let set for about 6 hours in a cool, dry place.
Use a knife to loosen the marshmallow from the edges of the pan. Invert the slab onto a work surface. Cut it into pieces and dip the sticky edges in more toasted coconut.
If booze isn’t your thing, you can make an equally delicious coconut marshmallow without it. Add about ½ teaspoon coconut extract to the Classic Vanilla Marshmallow recipe, rolling the mallows in toasted coconut.
