Moonshine Marshmallows
Medically reviewed by Christiana George Updated Date: June 8, 2023
I was originally inspired by the recipe for Blue Bottle Coffee’s moonshine marshmallows, but after making it multiple times, and failing, I finally had to admit defeat. But that doesn’t mean I can’t use the name, now does it? A moonshine marshmallow certainly sounds much more intriguing than a bourbon marshmallow.
This is my first entry for a giftable holiday treat, and a winning one it is at that. These marshmallows look adorable, feel as soft as, no, wait, softer than pillows, and taste incredibly luscious.
Imagine creamy hot chocolate spiked with bourbon marshmallows… perfect for sipping in front of a wood-burning fireplace. Or for those of us who don’t have wood-burning fireplaces, our radiators. Actually, that’s the last place I want to be when it’s on; our apartment is hot enough as it is.
These also taste great in adult-flavored s’mores. (And if you use a 9-inch square baking pan instead of 8-, they cut into perfect-sized squares for the graham crackers.) To toast them, because again, there’s no wood-burning fireplace in my dinky little apartment, I pop them in the toaster oven where they do that funny expansion thing, bubbling and swelling like they’re about to come alive, and let them slowly turn buttery-brown. By then, the s’mores is a hot mess, melted chocolate and gooey marshmallow everywhere. It’s pretty much perfect.
Homemade marshmallows are pretty much perfect.
There’s no need to stick to bourbon. I imagine Bailey’s would work wonderfully. Or kahlua, or anything besides vodka (which doesn’t taste like anything except alcohol). You don’t even have to use alcohol at all—I imagine the recipe would work just as well with water—but what’s the point? Actually, scratch that. I’m not judging. I’m not the biggest fan of alcohol-tasting desserts. (But this one’s different, I swear!)
If you’re going to make substitutions with the sugar, I would advise against maple syrup. It tends to crystallize, and form razor shards. I cut myself on a piece, and it looks and feels like a paper cut. (They’re the worst!) I was initially uncomfortable with the idea of using corn syrup, but David makes a good case for it, and especially after my incident with the the maple syrup, I decided to just swallow my unease and pour it all in. The entire cupful.
MOONSHINE MARSHMALLOWS
Adapted from Epicurious
Makes 16 2×2-inch marshmallows or 64 1×1-inch marshmallows
Ingredients:
- 3 (1/4-ounce) envelopes unflavored gelatine
- 6 Tbsp bourbon, divided
- 1-1/2 cups sugar
- 1 cup light corn syrup
- 1/2 cup + 2 Tbsp water, divided
- 1/4 cup corn starch
- 1/4 cup confectioners sugar
Tools:
candy thermometer
Directions:
Line an 8-inch square baking pan with 2 sheets of parchment paper (completely covering all the edges inside the pan). Lightly oil the sides and bottom of the pan.
In a separate bowl, sift together the corn starch and confectioners sugar. Sift enough of this mixture into the prepared pan to completely and generously cover the bottom. Reserve the remaining cornstarch mixture.
Sprinkle gelatin over 3 Tbsp bourbon and 5 Tbsp water in bowl of mixer and let soften while making syrup.
Stir together sugar, corn syrup, a pinch of salt, the remaining 3 Tbsp bourbon, and the remaining 5 Tbsp water in a medium heavy saucepan (I used a 4-quart saucepan and it barely contained the liquid when it boiled up). Boil over medium heat, without stirring, until candy thermometer registers 238 to 240°F. Remove from heat.
With mixer at low speed, pour hot syrup into gelatin mixture in a slow stream down side of bowl. Increase speed to high and beat until very thick and mixture forms a thick ribbon when beater is lifted, 11 to 13 minutes.
With a lightly oiled spatula, scrape marshmallow into baking pan and smooth the top. Let stand, uncovered, at room temperature until surface is no longer sticky, 2 to 3 hours.
Remove from pan and carefully peel away the parchment paper. Dust the top and all the edges with the remaining corn starch mixture. Using a knife or scissors dusted with the corn starch mixture, cut the marshmallow into whatever shape you’d like. Dust all cut edges with the corn starch mixture to prevent sticking.
These should last for about a week or so, if kept in an airtight container at room temperature. If stacking the marshmallows, line between layers with parchment paper.
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Churro Donuts Holes
I watched a documentary about Johnny Cash last night and now I am listening to his music as I write this post. He songs remind me of driving up to Canada in my dad’s Oldsmobile Regency with my parents and oldest brother. Dad had Johnny playing on the 8-track. There is just something about his voice that is haunting. While Elvis is still my number one singer, Johnny comes in a close second. I was definitely born in the wrong era. None of this has to do with churros or donuts, I just like good music and thought I would share. Don’t worry I’ll still share the recipe for these finger-lickin’ treats.
Now I have made Churro Donuts before and they were quite tasty. This time I decided to make them a little healthier by adding Chobani yogurt. The first time I used Chobani was in my Maple Apple Muffins and they came soft and moist, so I was aiming for the same texture with these donuts. I just replaced some of the oil and buttermilk from my original recipe with yogurt. Chobani has this great chart on their blog if you want to replace butter, oil, buttermilk, or sour cream in one of your recipes. Okay so the dulce de leche and cinnamon sugar are not good for the diet, but you don’t need to eat all the donuts by yourself. (I won’t tell anyone if you do.)
I made these donuts holes using my Babycakes Cake Pop Maker. The machine I bought came with an injector to add filling, so it was perfect to fill my donuts with my homemade dulce de leche. You can probably use the Wilton cupcake filler tip to do the same. You want to make sure that if you make your own dulce de leche or buy it, you want it to be thick, otherwise it will just seep out of your little donut holes. Another tool that is great for this project is the Tovolo pancake pen. It is so much easier to use it to fill the wells of my machine with batter than to try to do it with a spoon.
After you fill them, you just glaze them and roll them around in some cinnamon sugar. I like to use brown sugar and cinnamon. I find granulated sugar to be too gritty for me. Only after you finish all these steps can you pop one in your mouth. Yeah, right. I lost a few before I even got to fill them to my little kitchen troll that wouldn’t stop saying “donut” until I threw him at least three.
These guys are a little messy. You may need a napkin or two, but they are worth the trouble. A moist cinnamon donut with a burst of dulce de leche, coated with cinnamon sugar. If you aren’t drooling yet, you will be once you start baking. Now get to it.
Churro Donut Holes
by The Sweet Chick
Prep Time: 15-20 minutes
Cook Time: 4 minutes per batch
Keywords: bake dessert snack cinnamon dulce de leche Chobani yogurt donuts
Ingredients (55 donut holes)
For the donuts
- 1 cup Chobani yogurt (vanilla or plain)
- 1/2 cup milk
- 2 tablespoons vegetable oil
- 1 cup sugar
- 2 eggs
- 1/2 teaspoon vanilla extract
- 2 cups all purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoon cinnamon
For the filling
- 1 1/4 cups dulce de leche
For the glaze
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 4 tablespoons milk
For the coating
- 1/2 cup light brown sugar
- 1 teaspoon cinnamon
Instructions
For the donuts
Preheat your Babycakes Cake Pop Machine.
Using a hand mixer or stand mixer, beat together yogurt, milk, oil and sugar. Then add eggs and vanilla. Mix well.
In a separate bowl, stir together the dry ingredients and slowly add to to the wet ingredients, making sure to have a nice smooth mixture. The batter will be thick.
Use a Ziplock bag with tip cut off or pancake pen to fill each donut reservoir with about 2 tbsp of batter.
Bake for about 4 minutes or until toothpick inserted in center of donut comes out clean.
Place hot donuts on cooling rack.
For the filling
With the Babycakes injector or a cupcake filler, make a hole in each donut and fill with dulce de leche.
For the glaze
In a small bowl whisk together powdered sugar, vanilla, and milk. You want the consistency to be runny, not thick.
Dip each donut in the mixture and flip it around by hand or with a fork until the whole donut is covered.
Then place back on the cooling rack until the glaze is dry, but tacky.
For the coating
In a small bowl combine the brown sugar and cinnamon.
Dip each donut into the mixture and roll around until all covered. Then pop one in your mouth an enjoy the ride.
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