We are big fans of homemade treats, and one treat we recently had a lot of success making was our own homemade marshmallows! Since we are still in the heart of winter and hot cocoa season, having a marshmallow to add the finishing touch to a hot beverage or a nice sweet treat! Wanting to make a flavor that would be great to eat yet still would be good for serving with hot cocoa, we came up with our Cherry Amaretto Boozy Marshmallows.
We started experimenting with making homemade marshmallows just before the holidays as we wanted to make some sweet treats to share with our friends. We had been inspired to flavor our first round of marshmallows with peppermint mocha to really embrace that holiday flavor and they were a real big hit with our friends. For our second round of marshmallows, we decided to embrace another classic flavor combination, cherry and almond.
Cherry and almond is a great flavor combination that is very popular in Italy where there is a traditional cookie that is flavored with a sweet cherry and almond paste to make a sweet crispy cookie.Since using almond paste and candied cherries won’t really work when making a fluffy marshmallow, we decided to go back to our bag of tricks and find a way to flavor our marshmallows. We dug around in our liquor cabinet and we found two perfect liqueurs that would bring the flavors of cherry and almond to our marshmallows!
Our first liqueur we used was a delicious cherry tart liqueur that we found on our summer trip to Estes Park, Colorado when we stopped into the tasting room of Dancing Pines Distillery. This Cherry Tart Liqueur was an amazing liqueur made with tart Colorado pie cherries that results in a liqueur that has the flavor of tree fresh cherries and a rich bold cherry red color. The other liqueur we turned to was the classic Italian liqueur, amaretto, which is a delicious almond flavored sweet liqueur that brings a nice nutty note to the mix.
With a these two spirits bringing the flavor, our Cherry Amaretto Boozy Marshmallows are a delicious adult treat. These spirits are fairly mild and don’t pack the bolder bite of heavier spirits like a bourbon or a gin, but there is still a definite adult edge to these sweet treats. The cherry flavor is enough when combined with the sweet notes of the marshmallow that there is a flavor reminiscent of a cherry pie or a cobbler, especially when the nutty and caramel notes of the amaretto are added in.
With plenty of cool nights and warm beverages needing sweet marshmallows to top them, we plan on making plenty more of these Cherry Amaretto Boozy Marshmallows. They might even be a perfect treat for Valentine’s Day with their delicate pink color! Give this simple recipe a try! Cheers!
- Adapted from a Food52 recipe
- 1/2 cup water
- 3 envelopes plain gelatin (1/4 oz per envelope)
- For coating: 1/2 cup cornstarch
- 1/2 cup powdered sugar
- Saucepan: 2 cups sugar
- 1/4 cup + 2 Tbsp corn syrup
- 1 Tbsp water
- 3 Tbsp Cherry Liqueur
- 2 Tbsp Amaretto Liqueur
- pinch salt
- food coloring if desired
- This recipe is easier with a stand mixer, but you can do it with a hand mixer. You can use an 8x8 pan for thicker marshmallows or a 9x13 for thinner. We split the difference at an 8x11.
- Place water in the mixing bowl with the whisk attachment.
- Sprinkle gelatin on top. Let bloom while you are doing the next steps.
- Spray sides and bottom of pan with cooking spray.
- In a small bowl, combine powdered sugar and cornstarch.
- Coat the greased pan with the sugar/cornstarch mixture, making sure to cover the sides and bottom. Don't use it all, set the extra aside for later.
- In a small saucepan, mix together 1 Tbsp cherry liqueur, sugar, corn syrup, water and salt.
- Stir continuously, making sure to not boil over, until the mixture reaches 238 degrees.
- Add the remaining cherry liqueur and the amaretto into the mixing bowl with the gelatin.
- Then slowly add the sugar syrup.
- Once gelatin is dissolved, set mixer on high, Whip for at least 15 minutes, but this could take as much as 20.
- The mixture is ready once it has doubled in size and is thick enough to to have peaks in the batter.
- Pour mixture into the prepared pan.
- Use a greased spatula to smooth the top if desired.
- Dust the top with more sugar/cornstarch mix.
- Let the marshmallows sit at least 8 hours, or overnight, uncovered in pan.
- When ready to cut, dust a pizza cutter or sharp knife with more sugar/cornstarch mixture.
- Then slice to the size you want. Remove the marshmallows from the pan and toss in the last of the sugar/cornstarch mixture so the sides aren't sticky.
- Store in an airtight container.