Lillet Marshmallows

Gluten Free
Dairy Free
Lillet Marshmallows
4500 min.
64
39kcal

Suggestions


Indulge in the delightful world of homemade confections with these exquisite Lillet Marshmallows! Perfectly light and fluffy, these marshmallows elevate any occasion, whether as a whimsical snack, a charming antipasti addition, or a unique starter to impress your guests. The subtle hint of Lillet Blanc infuses these treats with a sophisticated flavor, making them a great pairing for cheese platters or even as a sweet counterpart to cocktails.

Moreover, this recipe is not just a delicious treat; it's also a great choice for those who follow gluten-free and dairy-free diets. With simple, natural ingredients and an easy-to-follow method, you can create a batch that serves up to 64 people, allowing you to share the love at gatherings or parties. Picture your friends and family relishing these velvety marshmallows dusted with confectioners' sugar, each bite melting in their mouths while they savor the light, captivating taste of Lillet.

With a preparation time that encourages you to slow down and enjoy the process, making these marshmallows becomes an enjoyable afternoon project. Plus, they keep well for a week, so you can take your time to relish your homemade delights. So gather your ingredients, roll up your sleeves, and get ready to impress with these delightful Lillet Marshmallows!

Ingredients

  • 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.

Nutrition Facts

Calories39kcal
Protein3.03%
Fat0.62%
Carbs96.35%

Properties

Glycemic Index
1.39
Glycemic Load
4.05
Inflammation Score
0
Nutrition Score
0.05913043451374%

Nutrients percent of daily need

Calories:38.64kcal
1.93%
Fat:0.03g
0.04%
Saturated Fat:0g
0%
Carbohydrates:9.04g
3.01%
Net Carbohydrates:9.04g
3.29%
Sugar:9.01g
10.01%
Cholesterol:0mg
0%
Sodium:4.05mg
0.18%
Alcohol:0.47g
100%
Alcohol %:4.24%
100%
Protein:0.28g
0.57%
Source:Epicurious