Lillet Marshmallows

[kirra]

Lillet Marshmallows

Why should kids have all the fun? A lovely way to keep the conversation going long after dessert, these soft, aromatic little confections are like Peeps for adults. Lillet perfumes the marshmallows with orange and honey notes and gives them a haunting buzz.

Ingredients:

3 (1/4-ounce) envelopes unflavored gelatin
3/4 cup Lillet Blanc, divided
1 1/2 cups sugar
1 cup light corn syrup
1/4 cup water
About 1/2 cup confectioners sugar for dusting and dredging

Equipment: a stand mixer fitted with whisk attachment; a candy thermometer

Preparation:

Lightly oil an 8-inch square baking pan.

Sprinkle gelatin over 1/2 cup Lillet in bowl of mixer and let soften while making syrup

Stir together sugar, corn syrup, water, a pinch of salt, and remaining 1/4 cup Lillet in a small heavy saucepan. Boil over medium heat, without stirring, until thermometer registers 238 to 240°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 to 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.

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.

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 temperature 1 week.