The holidays are making me do crazy things.
Like putting desserts in crockpots.
Making pasta dishes in to soups.
And now I’m taking vodka minis and pouring them in to gelatin.
Someone HELP me!
Nothing scares me more than boiling sugar. Well, that and yeast. Boiling sugar, yeast, and needles. Boiling sugar, yeast, needles, and Styx when he growls. Boiling sugar, yeast needles…ah geez! Obviously this list can get out of hand rather quickly. So let’s just stop it here and get back to the sugar.
Would you believe me if I told you I was able to fold a load of laundry while this sugar boiled? It’s true! Maybe sugar makes me more productive. E-piff-fanny!
I tell you though. These little guys gave me quite the scare. Maybe scare is to exaggerated of a word. Concern is more like it.
I always get concerned and panicked when a recipe starts to go south. And I thought that was happening with these fluffy little guys.
My little panic attack even appeared on Facebook. Hate when I do that. Because then I feel like a dodo bird…and we know what happened to those crazies. Sigh.
Lucky for me these white powdery pillows worked out!
I was super stocked. I mean homemade marshmallows, who knew that was even possible. Unless of course you’re Martha Stewart of the Jet Puff factory.
Good thing I don’t have any kids. Because these cannot go in your kiddy hot chocolate.
Caramel Vodka Marshmallows
makes one 9 x 9 pan of marshmallows
3 1/2 envelopes unflavored gelatin
1 caramel flavored vodka miniature
1 Smirnoff Whipped Cream flavored vodka miniature
2 cups granulated sugar
1/2 cup light corn syrup
1/4 teaspoon salt
1/2 cup water
2 large egg whites
1 tablespoon vanilla extract
Spray a 9 x 9 baking dish with cooking spray and sprinkle powdered sugar over to coat (kind of like flouring a cake pan). Set aside. In the bowl of your electric mixer fitted with the whisk attachment pour both vodka minis and 3 1/2 packs of gelatin. Stir with a spoon to combine and let sit in the bowl to thicken.
In a medium pot combine sugar, syrup, salt, and water. Heat over low heat and whisk until sugar is dissolved, about 3-5 minutes. Turn heat up to medium and let sugar come to a boil. Let boil for 12 minutes untouched. (you should use a candy thermometer to makes sure the mixture gets to 240 degrees F, but I didn’t have one).
After 12 minutes (or when mixture is 240 degrees F), turn off heat and gently pour it in the mixer over the gelatin with the mixer on low speed. Once all of the sugar has been added, turn the mixer to high and beat for for 6-8 minutes. It should double in size and be white and fluffy. While the mixture is whisking you can prepare your egg whites. Place egg whites in separate bowl and beat with a hand mixer fitted with the whisk attachment until stiff peaks form. After marshmallows have been whisking for total time, add in the egg whites and the vanilla and beat until just combined.
Pour marshmallow mix into the 9 x 9 pan. The marshmallows will be very sticky, so just get as much of them in to the pan as you can. Smooth out with a spatula that’s been sprayed with cooking spray. Dust with powdered sugar and let marshmallows firm up for 3 hours.
Once marshmallows are firm you can use a pair of scissors to cut them in to squares. Marshmallows will keep for 1 – 2 weeks in an air tight container.
Recipe adapted from How Sweet It Is