Fireball Marshmallow Recipe

Oh my, these are amazing. Cinnamony-sweet marshmallows with a hint of whisky. They turned out perfect. We found this recipe and had to try it ourselves. We didn't have a candy thermometer, and we substituted the sugar for truvia and didn't have any issues! We had it boiling for no more than 1-2 minutes.

  • 1/2 cup water
  • 3 envelope gelatin plain / unflavored (1/4 oz per envelope)
  • 1/2 cup cornstarch
  • 1/2 cup icing sugar
  • 2 cup truvia baking blend
  • 1/2 cup evaporated milk
  • 1/3 cup Fireball Whisky
  • 1 pinch salt 1/8 tsp
  • Food colouring (red + yellow)

I wouldn't recommend making this unless you have a stand mixer, it needs to be mixed on high for quite a while! If you do want to attempt with hand mixer, there are instructions in the original recipe found here.

Cooking Instructions

  1. Pour water in the bowl of a stand mixer (with whisk attachment) and sprinkle gelatin on top. Make sure all gelatin has been moistened so that there is no longer any white powder. Set aside (so gelatin can bloom) while completing the next steps.
     
  2. Spray the bottom and sides of the pan of your choice (see important notes above) with cooking spray. In a small bowl, mix together powdered sugar and cornstarch. Coat greased pan with sugar/cornstarch mix, thoroughly covering the bottoms and sides. Pro tip: place pan in the sink and use a sifter to evenly coat the pan. Do not use all of the sugar/cornstarch mix for this step. Set remaining powder/cornstarch aside for now.
     
  3. In a small saucepan, add ingredients in this order: salt, evaporated milk, Fireball whisky, then sugar. Without mixing, warm saucepan over medium heat. Bring mixture to a gentle boil. Immediately add a candy thermometer and watch the temperature, reducing heat to control boiling if necessary. Ideally you want the temperature to get as close to 240 degrees before sugar mixture begins to bubble over. During my trials, I wasn't able to get past 210 before the mixture bubbled so high it threatened to overflow. Once you can no longer boil the sugar mix without overflowing, go ahead and move on to the next step.
    *Not recommended, but we did it without a candy thermometer, just watch it so it doesn't bubble over.
     
  4. Slowly pour the hot sugar mixture in with the gelatin. Begin to whisk on low, breaking up the gelatin and incorporating it with the warm sugar. Once gelatin has dissolved, add any food coloring (optional - I used 1 drop of red and 2 drops of yellow) then set the mixer speed to high and beat for 15-17 minutes. Mixture is ready once it has turned a solid color, has doubled in size, and is thick enough to cause lasting ripples and waves in the batter. 
     
  5. Pour fluffed marshmallow mix into the prepared pan right away. Used a greased spatula to help smooth out the top, if needed. Finish off by dusting the top with more sugar/cornstarch mix.
     
  6. Let marshmallows set for 8 hours (or ideally overnight) uncovered in the pan. When ready to cut, dust a pizza cutter or sharp knife with more sugar/cornstarch mix, then slice marshmallows to desired size. Remove marshmallows and toss them in the last of the sugar/cornstarch mix so that the sides are no longer tacky.
     
  7. Store marshmallows in an airtight container for up to 2 weeks.

Come back on Friday to see what yummy treats we make with these Fireball Whisky Marshmalllows! 

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