
When the autumn chill sets in, there’s nothing quite like a homemade marshmallow to bring warmth and comfort to a cold evening. These aren’t your average marshmallows – we’re talking about a soft, pillowy delight infused with homemade Four Roses bourbon vanilla and a touch of Vietnamese cinnamon for a flavor that’s both familiar and enticingly unique. Char them with a butane kitchen torch, nestle one into your hot chocolate, or make the best s’mores of your life. Here’s my step-by-step guide to making these cozy treats.
Recipe: Homemade Bourbon Vanilla Cinnamon Marshmallows
Ingredients:
2 packs Knox Gelatin
1/4 cup cold water
2 cups granulated sugar
1 cup water
1/2 cup powdered sugar
2 tablespoons cornstarch
2 teaspoons pure vanilla (or bourbon vanilla)
Optional: A pinch of cinnamon for a warming fall touch
Instructions:
Bloom the Gelatin Start by mixing your gelatin in 1/4 cup of cold water, letting it bloom for 10 minutes. This step will ensure that your marshmallows turn out light and airy with the perfect soft texture.
Create the Syrup In a medium saucepan, dissolve the granulated sugar in 1 cup of water over low heat, stirring constantly until fully dissolved. Now, add the bloomed gelatin, stirring until it’s well incorporated and fully dissolved. After this point, stop stirring to avoid crystal formation.
Bring to a Soft Boil Increase the heat to medium, bringing the mixture to a soft boil. This is a great time to stay close and monitor the temperature, adjusting as necessary to maintain a steady simmer. Let it cook for about 15 minutes – this allows the sugar and gelatin mixture to reach the perfect temperature and consistency.
Whip it Up! Carefully transfer your hot syrup mixture to a stand mixer. Start mixing on low for 2 minutes, then add the vanilla and, if you like, a sprinkle of cinnamon. Gradually increase the speed to medium-high and let the mixer work its magic for about 10 minutes. You’ll see the mixture turn a beautiful white and double in volume.
Pour & Set Line a 9x9 or 9x13 pan with parchment paper and a light spray of non-stick cooking spray. Pour the marshmallow mixture into the pan, spreading it evenly. Let it rest and set for at least 2 hours (overnight is even better if you can wait!).
Cut & Coat Once set, use the edges of the parchment paper to lift the marshmallows out of the pan. Using a mesh sieve dust the top with the mixture of powdered sugar and cornstarch (you can also add a little cinnamon or cocoa powder). To cut, use a bench scraper or a lightly oiled knife – or even a festive cookie cutter for shapes. Toss each piece in the powdered sugar and cornstarch mix to keep them from sticking.
Enjoying Your Marshmallows: Fall-Inspired Ideas
1. Charred S’mores with a Twist Light up a butane kitchen torch and give your marshmallows a golden, toasty char. Sandwich between graham crackers and dark chocolate for a smoky, decadent s’more with a bourbon kick.
2. Hot Chocolate Topper Drop a marshmallow in a mug of hot cocoa and watch it melt to create a frothy, creamy topping. The hint of bourbon vanilla and cinnamon will add a warming layer of flavor to your drink.
3. Flavors for Every Mood The beauty of homemade marshmallows is that the flavor combinations are endless! Try swapping the vanilla and cinnamon for peppermint extract during the winter holidays, or a little cocoa powder for a chocolatey twist.
Why Make Your Own Marshmallows?
Homemade marshmallows are soft, fresh, and free from preservatives. Plus, creating them yourself lets you control the ingredients, meaning you can experiment with unique flavor profiles and adjust sweetness levels as you wish. And with minimal ingredients, they’re surprisingly easy to make!
So the next time you’re looking for a cozy treat to share on a chilly evening, give these homemade marshmallows a try. You’ll never look at store-bought marshmallows the same way again.

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