Bourbon Marshmallows
Prep time: 
Cook time: 
Total time: 
Serves: 36 marshmallows
  • ½ cup of water + ⅓ cup of water
  • 2 packets of gelatin
  • 1 cup of granulated sugar
  • 2 tablespoons of corn syrup
  • 4 egg whites at room temp
  • 2 tablespoons of bourbon
  • 1 teaspoon of vanilla
  • ½ cup of powdered sugar
  • 1 cup of cornstarch
  1. In a bowl mix gelatin and ½ cup of water, set aside.
  2. In stand mixer whisk egg whites on medium speed until soft peaks form. Once peaks form and candy mixture is getting hot, turn speed to high.
  3. Meanwhile, mix granulated sugar and ½ cup of water together on stove. With a candy thermometer, heat mixture to 200 degrees, add corn syrup and continue heating until sugar gets to 250 degrees.
  4. Once the egg whites are are thick and fluffy slowly pour a steady stream of sugar mixture into the egg whites while speed is on high, until combined.
  5. Return pot to stove, add the gelatin mixture, but do not turn heat back on. The pan should still be hot enough from the sugar mixture to liquify the gelatin. Slowly pour the liquid gelatin in a steady stream into egg whites.
  6. Add bourbon and vanilla
  7. Continue mixing on high speeds until the egg whites are completely cool.
  8. Combine corn starch and powdered sugar and sift onto greased 13x9 pan. Make sure to cover the entire pan.
  9. Spread marshmallow mixture onto pan and leave out to dry for 4-10 hours.
  10. Dust top of dried marshmallows with more of the powdered sugar/corn starch mixture. Pop out of pan and cut into squares. Store in airtight container.
Recipe by Talia Bunting at