Elevate your s’mores or hot chocolate with our homemade Butter Rum Marshmallows.
Butter Rum Marshmallows
MAKES 54
Ingredients
- ⅓ cup unsalted butter
- ⅔ cup water, divided
- 3 (0.25-ounce) envelopes unflavored gelatin
- ¾ cup firmly packed dark brown sugar
- ⅔ cup dark corn syrup
- ½ cup granulated sugar
- ¼ teaspoon kosher salt
- 2 tablespoons dark rum
- 2 teaspoons vanilla extract
- ½ cup confectioners’ sugar, plus more for dusting
- ¼ cup cornstarch
Instructions
- In a light-colored small saucepan, cook butter over medium heat, stirring frequently, until butter turns a medium brown color and has a nutty aroma, 3 to 5 minutes. Transfer to a medium bowl; let cool slightly.
- Line a 9-inch square baking pan with parchment paper, and spray with cooking spray. Generously dust with confectioners’ sugar.
- In the bowl of a stand mixer fitted with the whisk attachment, stir together ⅓ cup water and gelatin; let stand until softened, about 5 minutes.
- In a medium saucepan, cook brown sugar, corn syrup, granulated sugar, salt, and remaining ⅓ cup water over medium-high heat until sugar is dissolved and a candy thermometer registers 240°, about 6 minutes.
- With mixer on low speed, slowly drizzle hot sugar mixture into gelatin mixture, beating just until combined. Increase mixer speed to medium, and beat until mixture begins to thicken, about 1 minute. Increase mixer speed to high, and beat until mixture turns very thick, white, and fluffy, about 10 minutes. Beat in rum and vanilla until well combined, about 2 minutes.
- Add ½ cup marshmallow mixture to bowl with browned butter, folding to combine. Add butter mixture to remaining marshmallow mixture, folding to combine. Spoon marshmallow mixture into prepared pan.
- In a medium bowl, sift together confectioners’ sugar and cornstarch. Dust top of marshmallow mixture with some of confectioners’ sugar mixture, and flatten with hands. Reserve remaining confectioner’s sugar mixture. Let marshmallows set for at least 2 hours or overnight.
- Using a wet knife, cut into 1-inch pieces, and toss in reserved confectioners’ sugar mixture. Store in an airtight container for up to 2 weeks.
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