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Big Peach Marshmallows

Category
 1 cup light Corn Syrup
 2 tbsp BIG PEACH LIQUEUR
 1 ½ cups granulated sugar
 12 cups confectioners’ sugar
 3 packages of unflavored gelatin
 1 cup water
 ¼ tsp salt
 Optional: Festive sprinkles for garnish
1

Grease an 8 x 8” glass pan and then dust it with confectioners’ sugar.

2

In a stand mixer, combine 1⁄2 cup of cold water and the gelatin. With
the whisk attachment, mix on a low speed. Let stand.

3

In a medium saucepan, combine the light corn syrup, granulated
sugar, salt, and 1⁄2 cup of water. Stir and cook over medium heat until the
ingredients are dissolved (approximately 3 minutes). Raise the heat to high
and then place a candy thermometer in the pan. Stir continuously and cook
until the temperature reaches 240°F (approximately 5-8 minutes).
Immediately remove the pan from the heat.

4

With the stand mixer on low, slowly pour the heated sugar syrup in
with the gelatin mixture. Place the mixer on high and whip for
approximately 15 minutes, or until a thick marshmallow whip has formed.

5

Add the BIG PEACH LIQUEUR to the stand mixer and mix another
2-3 minutes until the marshmallow thickens a bit more.

6

Pour the marshmallow whip into the dusted pan. Even it out with a
spatula and add the optional sprinkles on top. Lightly dust to set with
confectioners’ sugar. Then, let it sit for 8-9 hours to dry at room
temperature.

7

Remove the marshmallow slab from the pan and cut into squares with
a sharp knife. Coat the squares generously with confectioners’ sugar. Plate
and enjoy!

Ingredients

 1 cup light Corn Syrup
 2 tbsp BIG PEACH LIQUEUR
 1 ½ cups granulated sugar
 12 cups confectioners’ sugar
 3 packages of unflavored gelatin
 1 cup water
 ¼ tsp salt
 Optional: Festive sprinkles for garnish

Directions

1

Grease an 8 x 8” glass pan and then dust it with confectioners’ sugar.

2

In a stand mixer, combine 1⁄2 cup of cold water and the gelatin. With
the whisk attachment, mix on a low speed. Let stand.

3

In a medium saucepan, combine the light corn syrup, granulated
sugar, salt, and 1⁄2 cup of water. Stir and cook over medium heat until the
ingredients are dissolved (approximately 3 minutes). Raise the heat to high
and then place a candy thermometer in the pan. Stir continuously and cook
until the temperature reaches 240°F (approximately 5-8 minutes).
Immediately remove the pan from the heat.

4

With the stand mixer on low, slowly pour the heated sugar syrup in
with the gelatin mixture. Place the mixer on high and whip for
approximately 15 minutes, or until a thick marshmallow whip has formed.

5

Add the BIG PEACH LIQUEUR to the stand mixer and mix another
2-3 minutes until the marshmallow thickens a bit more.

6

Pour the marshmallow whip into the dusted pan. Even it out with a
spatula and add the optional sprinkles on top. Lightly dust to set with
confectioners’ sugar. Then, let it sit for 8-9 hours to dry at room
temperature.

7

Remove the marshmallow slab from the pan and cut into squares with
a sharp knife. Coat the squares generously with confectioners’ sugar. Plate
and enjoy!

Big Peach Marshmallows
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Mississippi River Distilling Company

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