Chambord Marshmallows are full of raspberry flavor. Once you’ve made them you’ll never go back to store-bought marshmallows!
If you look very closely, you’ll see a faint, dusty rose tinge to these marshmallows. That, my friends, is the boozy portion of this homemade marshmallows recipe. I’ve been meaning to try my hand at boozy marshmallows for a while now. I was aiming for a somewhat delicate flavor; maybe something a bit floral or perhaps fruity. After a quick liquor cabinet inventory, Chambord was the winner.
Chambord is a beautiful reddish-purple raspberry liqueur, so at the thought of using it, visions of deep pink marshmallows danced in my head. Imagine my surprise when the color was beaten into submission. I watched as the whisk gradually worked in the molten sugar and erased all but a faint trace of color I’d imagined.
But boy, oh boy, the smell that escaped from the bowl were heady and all together intoxicating! It made any disappointment niggling at the back of my mind due to the loss of color vanish.
If you’ve never made homemade marshmallows before, I recommend that you remedy that soon. They may seem daunting, but if you have two all-important tools – a candy/deep-frying thermometer and a stand mixer with whisk attachment – they couldn’t be simpler. I bet that once you’ve made them for the first time (or maybe I should say tasted the glory that is a homemade marshmallow for the first time), you’ll never look back.
It also bears mention that homemade marshmallows make THE best s’mores on the face of this earth. Since they are coated with a good layer of powdered sugar, they quickly form a gorgeous caramelized crust on the outside when held over a flame, while the inside melts into a marvelous goo.
Messy? You bet. Worth it? Indeed.
Also try giving them as handmade holiday gifts. They are the perfect complement to a glass of rich hot chocolate (boozy or tame). Try adding a different liqueur or going with all water. Scrape in some vanilla beans. Add some flowery orange blossom water or rosewater. Cut them large or small, or even use well-dipped cutters to make fun shapes. You may find that you have yourself a new addiction.
Ready to make some s’mores with these gorgeous chambord marshmallows? Don’t miss Heather’s post for homemade graham crackers from this morning.
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Chambord Marshmallows Recipe
Ingredients
- 3 Unflavored Gelatin Envelope 1/4 ounce
- 4 ounces Chambord
- 1 1/2 cups Granulated Sugar
- 1 cup Light Corn Syrup
- 1/2 cup Boiling Water
- pinch of Sea Salt
- Vegetable Oil
- 1 cup Powdered Sugar
Instructions
- Lightly oil an 8-inch pan and set aside.
- Put the Chambord in the bowl of your stand, then sprinkle the gelatin over it. Allow it to sit and soften. Make sure your whisk attachment is connected.
- In the meantime, combine granulated sugar, corn syrup, water, and salt in a small, heavy-bottomed saucepan. Clip a candy thermometer to the pan. Bring to a boil over medium heat, avoid stirring once it starts to bubble. Allow to boil until the thermometer registers 238°F. Remove from heat.
- Turn your mixer on low speed, then very carefully pour the hot syrup into the gelatine mixture in a slow and steady stream down the side of the bowl. Once it has all been added, increase to high and continue to beat until the mixture is very thick and forms ribbons, 10-12 minutes.
- Working VERY quickly, use an oiled rubber spatula to scrape the whole thing into your prepared pan and smooth the top of the mixture.
- Let stand at room temperature until the top is no longer sticky, 2-3 hours.
- Run an oiled knife around the edges of the pan. Scoop some powdered sugar into a strainer and dust a large cutting board with it. Flip the marshmallow slab out of the pan and onto the prepared cutting board. Dust the top with a good coat of powdered sugar, then cut the marshmallow slab into squares (or however you like). Dust your knife with powdered sugar, as needed. Once again, dust the marshmallows with powdered sugar, turning to coat all of the sides.
- Store the marshmallows in single layers between sheets of parchment paper in an airtight container, at room temperature, for up to 1 week.
Notes
- Don’t worry if the marshmallows stick to the knife a bit when you’re cutting them – they are very forgiving and sort of bounce back into place.
- I actually think that they are at their best texture after being stored for a few days.
- If you do not want to use booze, substitute it with an equal amount of water.