My intern has an addiction…and a new blog! The addiction is to marshmallows, and the blog is Octopus Parfait.
We joined forces to create a batch of booze infused marshmallows that I am determined to use as a drink garnish.
3 packages unflavored gelatin
1 cup cold water
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
3 teaspoons peach schnapps
1/4 cup confectioners sugar
1/4 cup cornstarch
Mix gelatin in a large bowl with 1/2 cup of water.
In a saucepan over medium-high heat, mix the other 1/2 cup water, granulated sugar, corn syrup and salt. Cover and allow to cook for 4 minutes, then uncover and continue to cook approximately 7 to 8 minutes, until the temperature reaches 240 degrees.
Remove from heat and slowly pour the syrup down the side of the bowl into the gelatin while whisking with an electric mixer on low speed. Once all the syrup has been added, increase speed to high.
Whip for 10-12 minutes, until the mixture is very thick and lukewarm. During the last couple minutes of whipping, add the peach schnapps.
Lightly spray a 13×9 baking pan with nonstick spray. Combine the confectioners sugar and cornstarch and use a mesh strainer to sprinkle the mixture over the bottom and sides of the pan. Save remaining mixture for later use.
Pour the marshmallow mixture into the pan and spread smooth. Dust the top of the marshmallows with the mixture, and again reserve the rest for later. Allow marshmallows to sit uncovered at room temperature for at least 4 hours.
Cut into 1-inch squares using food scissors and once separated, dust all sides of each marshmallow with the remaining mixture.