Jingle Blend Boozy Marshmallows

Hot chocolate bombs are all the rage this holiday season but if I’m gonna to splurge on a fun and festive drink, you better believe it’s gonna be something with a bit more of a kick! These homemade boozy marshmallows are exactly what I’ll be putting in my Saturday morning coffee from now until the New Year. Topped with a liqueur chocolate drizzle and a splash of holiday sprinkles, these are both a naughty and nice adult treat.

BOOZY MARSHMALLOW INGREDIENTS:

  • ½ cup water, separated
  • 1 envelope (15 ml.) gelatin
  • 1 cup sugar
  • ¼ cup light corn syrup
  • ¼ tsp fine sea salt
  • 2 tbsp. Carolans liqueur
  • icing sugar for dusting

CAROLANS CHOCOLATE GANACHE:

BOOZY MARSHMALLOW INSTRUCTIONS:
  1. Prepare the loaf pan with non-stick baking spray.
  2. In the bowl of a stand mixer pour in ¼ cup of water and sprinkle the gelatin powder over top. Set aside.
  3. In a small pot combine ¼ cup of water, sugar, corn syrup, and salt and bring to a rolling boil over high heat. Allow to boil for 1 minute and do not stir. Remove from the heat.
  4. With the whisk attachment give the gelatin water mixture a whisk on low one or two times to break up any clumps. With the mixer on low slowly and gently pour in the hot sugar mixture.
  5. Once the mixture is fully added slowly turn the mixer up to high speed and allow to mix for 10-12 minutes. The marshmallow batter will grow and become thick and glossy.
  6. Add in the Carolans liqueur and mix briefly until combined.
  7. With a spatula transfer, the marshmallow batter into the prepared loaf pan quickly as the mixture gets sticky fast. Cover directly on the top surface of the marshmallow with a piece of saran wrap that has been sprayed with non-stick baking spray. Use this saran wrap to gently spread the marshmallow out even.
  8. Allow to fully cool for at least 3 hours and up to 12 hours.
  9. Remove the marshmallows from the loaf pan onto a cutting board that has been generously dusted with icing sugar. Cut the marshmallow into 8 individual marshmallows and gently dust each side with icing sugar. Place aside while preparing Carolans chocolate ganache.

CAROLANS CHOCOLATE GANACHE:

  1. In a microwave-safe bowl combine the chocolate chips and the liqueur. Heat in 30-second intervals until fully melted and smooth, stirring after each interval. Allow to cool slightly.
  2. With a spoon or piping bag drizzle the chocolate ganache over each marshmallow and immediately top with festive sprinkles.
  3. Store marshmallows in an airtight container at room temperature for up to 7 days. Enjoy!


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