Makes about 64 marshmallowsActive Time: 25 minutes - Start to Finish: 3¾ hour (includes time for setting)
About ½ cup confectioners’ sugar for dusting and dredging
A stand mixer fitted with whisk attachment
A candy thermometer
3 (¼) envelopes unflavored gelatin
¾ c Lillet Blanc, divided (½ c for dissolving gelatin and ¼ c for the syrup)
1 ½ c sugar
1 c light corn syrup
¼ c water
• Lightly oil an 8-inch square baking pan.
• Sprinkle gelatin over ½ cup Lillet (water for non-alcoholic version) in bowl of mixer and let soften while making syrup.
• Stir together sugar, corn syrup, and a pinch of salt. Add ¼ cup water plus the remaining ¼ cup Lillet, (or for nonalcoholic add ½ cup water) in a small heavy saucepan. Boil over medium heat, without stirring, until thermometer registers 238 to 240 degrees F. Remove from heat.
• With mixer at low speed, pour hot syrup into gelatin mixture in a slow stream down side of bowl. Increase speed to high and beat until very thick and mixture forms a thick ribbon when beater is lifted, 11 - 13 minutes.
• Scrape marshmallow into baking pan (it will be very gooey) and smooth top with a lightly oiled spatula. Let stand, uncovered at room temperature until surface is no longer sticky and you can gently pull marshmallow away from sides of pan with your fingertips, 2 to 3 hours. It can be left overnight.
• Using a sieve, dust a cutting board with confectioners’ sugar. Use a spatula to pull sides of marshmallow from edge of pan, then invert onto cutting board. Dust top with confectioners’ sugar. Cut marshmallow into 1-inch squares.
• Dredge marshmallows in confectioners’ sugar to coat completely.
Cook’s Notes: For best texture, make marshmallows on a dry day.
Sugared marshmallows keep, layered between sheets of parchment paper in an airtight container, in a dry place at cool room temp up to a month (according to another recipe).