Lillet Marshmallows

Ingredients

• 1 cup plus light
• 0.8 ounce gelatin powder unflavored
• 0.8 cup lillet blanc divided
• 1.5 cups sugar 
• 0.3 cup water 

Equipment

• bowl
• frying pan
• sauce pan
• baking paper
• sieve
• blender
• baking pan
• kitchen thermometer
• spatula
• cutting board

Directions

1. Lightly oil an 8-inch square baking pan.
2. Sprinkle gelatin over 1/2 cup Lillet in bowl of mixer and let soften while making syrup
3. 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.
4. Remove from heat.
5. 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.
6. Scrape marshmallow into baking pan (it will be very gooey) and smooth top with a lightly oiled spatula.
7. 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.
8. 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.
9. Cut marshmallow into 1-inch squares.
10. Dredge marshmallows in confectioners sugar to coat completely.
11. •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.