When you think of marshmallows, campfire s’mores and Rice Krispy Treats are usually the first things that come to mind. Our homemade Spiked Marshmallow recipe brings some fun to the fluffy favorite and makes a perfect, bite-sized party snack.
What You’ll Need…
- 3 envelopes unflavored gelatin
- 4ml pipettes
- ½ C chilled Oak & Cane, divided in half
- ½ C cold water, divided in half
- 1.5 C granulated sugar
- 1 C dark corn syrup (use light corn syrup if you want them perfectly white)
- ¼ Tsp kosher salt
- 2 Tbsp vanilla extract
- At least ¼ C confectioners’ sugar (for dusting)
1) In the bowl of a stand mixer, stir together gelatin, ¼ C chilled Oak & Cane and ¼ C cold water. Allow mixture to sit while you prepare the sugar syrup.
2) In a medium saucepan, combine granulated sugar, corn syrup, salt, remaining ¼ C chilled Oak & Cane and remaining ¼ C cold water. Stirring frequently, cook the sugar syrup mixture over medium heat until the sugar dissolves. Once the sugar has fully dissolved, raise the heat to high. Remove from heat once the sugar syrup mixture reaches 240 degrees on a candy thermometer.
3) Fit your stand mixer with the whisk attachment and begin whisking the gelatin mixture on low speed. Slowly, and carefully, pour the sugar syrup mixture into the gelatin mixture. Slowly turn your stand mixer up to high speed and whip until it has all combined and becomes very thick (about 15 minutes). Add vanilla and mix until it is well combined.
4) In a 9×13 dish, line the bottom and sides with plastic wrap. Then, spray plastic wrap with non-stick cooking spray and dust generously with confectioners’ sugar.
5) Pour marshmallow mixture into prepped pan, smooth out and dust the top with more confectioners’ sugar. Allow marshmallows to stand uncovered overnight to dry.
6) Once the marshmallows have set overnight, flip them out onto a cutting surface. Cut marshmallow into 1×1 inch cubes. Roll cut sides in confectioners’ sugar. Insert 4ml pipettes of O&C rum. These marshmallows can be store in an airtight container at room temperature for up to 3 or 5 days (or until they are gone!).