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Active Time
25 min
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Total Time
3 3/4 hr (includes time for setting)
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
Makes about 64 marshmallows
Step 1
Lightly oil an 8-inch square baking pan.
Step 2
Sprinkle gelatin over 1/2 cup Lillet in bowl of mixer and let soften while making syrup
Step 3
一起搅拌糖、玉米糖浆、水、少许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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Dredge marshmallows in confectioners sugar to coat completely.
•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.
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Reviews (13)
Back to TopMake this recipe! They're amazing!!! This is now my "go-to" marshmallow recipe. I played with the ingredients a bit and am happy I did! I subbed the Lillet with both champagne in one and gin in another. The fluffiness of the champagne was far superior. In another recipe (non-alcoholic) I used club soda and the result was even better. If using the Lillet, sub the regular water with club soda or seltzer and the carbonation will add the loft that you're looking for in marshmallows. They were delicious and everyone raved about them.
leslielanz1
murrieta, ca
1/3/2013
I tried two different batches, and neither worked (and yes, I've made marshmallows before). I thought maybe I poured the syrup in too fast the first time, so I went painstakingly slow the second, to the same non-marshmallowy end. It came out with the consistency of slightly fluffy playdough. Oh well, with the Lillet it was still tasty. I rolled it into little playdough snakes and cut it into candies. Gave up after the second try and used a marshmallow recipe with egg whites, which turned out great.
moonbeanjo
Napa, CA
1/2/2013
The marshmallows were super easy to make and the texture was great but I thought the Lillet flavor was too strong. We used an already open bottle so maybe the Lillet wasn't good anymore but I probably won't be trying this particular recipe again.
Anonymous
Boston, MA
12/1/2011
I LOVE this recipe. Lillet is our house apéritif, so it's fun to try it in different ways. Always delicious and always a hit with guests.
sepiabella
Honolulu
7/27/2011
I've never made homemade marshmallows before, but for some reason I had to make these! I actually went out and invested in the Lillet. These are utterly addictive!!! The Lillet flavor is very subtle and haunting. I made them a second time for a family gathering. Not everyone was as in love with them as I. I think these need to be served without competing flavors. They are awesome with coffee!
Anonymous
Treasure Coast, FL
5/31/2011
I LOVE making marshmallows for holiday gifts. I use all kinds of flavours but the most popular is gin, with a little green colouring. Strictly for grown-ups, and delicious.
nickiskinner
Toronto, ON
12/15/2010
Love home made marshmallows. A pizza cutter is the only way to slice them. I sprayed it once w/ a bit of Pam and sliced the entire pan.
Anonymous
Mpls, MN
4/15/2010
that's it....you don't need to twist my arm..! in spite of the fact that its raining like no one's business, i'm making these today! i don't have lillet, so i'm using a wonderful lavender liqueur that i happen to have on hand. wish me luck! :)
culinarykitten
Portland, OR
3/28/2010
I wish I could have these around all the time! A couple of them and my sweet tooth is satisfied. They were even great roasted on a fire and made into s'mores with some good chocolate and fresh graham crackers, and they bubbled in a really interesting way. They did not turn in flavor after sitting a few days. Great one, Maggie!
Anonymous
Phoenix, AZ
12/16/2009
I haven't made this with Lillet, but I've used the same ratio of water with a 1/2 tsp. of almond extract, and another batch with 1/2 tsp. peppermint extract and a red food coloring swirl. They're good! A greased knife works okay for slicing them (better than water), but I'd be interested in hearing about any methods that have worked better.
bethanypur
12/12/2009
I was totally surprised by the reviewer's experience of the marshmallows changing to an off flavor. I made these quite a few times and kept them for extended periods with no vinegary taste.
mruggiero
gourmet magazine
5/24/2009
These were easy to make and delicious. I haven't had any problem with the flavour turning.
Anonymous
Toronto, ON
4/25/2009
Really great twist on homemade marshmallows, but you need to eat them within a day: As they get older the lillet turns to vinegar, and they taste like vinegar marshmallows. Of course, homemade marshmallows are best fresh anyway, so that's added incentive to eat them quickly.
lafoodie
Los Angeles, CA
4/6/2009
