Bourbon Chocolate Marshmallows

Grab your mug of hot cocoa! These Bourbon Chocolate Marshmallows are the perfect topper for any of your favorite warm holiday drinks!

Growing up, marshmallows were the underdog in a box of mixed chocolates. They ranked just one level above that strange fruity nougat. Marshmallows covered in chocolate weren’t so disappointing to cause one to return a half eaten selection to the box, but they evoked a sigh and thoughts of something more glamorous like a caramel or toffee.

Things changed when homemade marshmallows gained popularity. That’s probably because they are ten times better than any marshmallow I’ve had from a chocolate box or a bag from the store. They are every bit as glamorous as caramel and toffee.

Plus, you can flavor them any way you want. Let’s say you want a bourbon chocolate marshmallow that is delicious in hot cocoa. Yep, you can do that.

Let’s talk about making marshmallows for a minute. I really want you to make these. Not only are they tasty, but you get that sense of accomplishment from making something from scratch. That feeling is addicting. It’s part of the reason I cook so much.

That being said, making marshmallows is a mess. The process is rather simple, but there is sticky, gooey candy to clean up and you must act quickly so it doesn’t harden or you’ll have an even bigger mess.

Okay, I hope I haven’t talked you out of it, but I like to be honest. Often delicious things do take a little work. Just get the hot water running and get the bowls and pans in it right after you are done with them and you’ll be good.

Once you pop a few of these light, fluffy bites of chocolate and bourbon in your mouth you’ll forget all about the process. For the record, they also make an impressive little gift. That is if you are willing to give any away.

Bourbon Chocolate Marshmallows

 Makes: 64 small marshmallows

 Ingredients

Dusting Powder
½ cup powdered sugar
1 tablespoon cornstarch
1 tablespoon cocoa powder

Marshmallows
½ cup + 1 tablespoon water
2 envelopes (½ ounce) unflavored gelatin
1 cup white granulated sugar
⅓ cup dark corn syrup
1 tablespoon cocoa powder
1 tablespoon Kentucky bourbon

Prep

In a small bowl, stir together the powdered sugar, cornstarch and 1 tablespoon of cocoa powder. Grease an 8 x 8 inch pan* with butter and dust it with 1 to 2 tablespoons of the dusting powder.

Add ¼ cup + 1 tablespoon of the water to the bowl of a stand mixer (or a deep mixing bowl if you will be using a hand mixer). Sprinkle the gelatin over the water and let sit while you prepare the marshmallow.

Add the sugar, corn syrup and remaining ¼ cup of water to a 3-quart heavy saucepan. Turn to medium heat and stir gently until the sugar dissolves in the liquid. Use a natural-bristle pastry brush dipped in warm water to brush down any crystals that form on the inside of the pan.

Insert a candy thermometer into the syrup, and let the liquid come to a boil. Do not stir. Let it cook to 245 degrees F, or the firm ball stage.

Place the whisk attachment on the mixer. Turn the mixer on low. Slowly pour the hot liquid into the gelatin. Increase the speed to medium-high.

Beat for 2 minutes and add in the 1 tablespoon of cocoa powder. Continue to beat for 3 more minutes. Add in the bourbon. Beat for 3 to 4 more minutes, until the mixture turns thick and glossy. It will have a brown color due to the cocoa powder.  It should hold to the whisk when lifted from the bowl.

Transfer the marshmallow to the prepared pan. Sprinkle the top with ¼ cup of the dusting powder and gently press the marshmallow into the corners and smooth the top.

Cover loosely with plastic wrap and refrigerate for at least 1 hour.

Remove the marshmallow from the pan. Place on a cutting board and cut into 64 squares. Roll the squares in the remaining dusting powder to coat.

Store in an airtight container with the layers separated by parchment paper. Store in the refrigerator up to 3 weeks.

*I use this size pan for small, almost mini marshmallows. If you’d like to have large cubes, consider using a loaf pan. The recipe will yield fewer marshmallows if you cut them larger.

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