Homemade Frangelico marshmallows are a perfect compliment to a hot chocolate bar at your winter wedding. The subtle hazelnut flavor in the marshmallows with delight your guests and keep them cozy on a chilly winter's night.
Ingredients for Frangelico Marshmallows
- Egg whites from 2 eggs
- 3 envelops unflavored gelatin
- 1 cup light corn syrup
- 3/4 cup Frangelico
- 1/4 cup water
- 1/2 cup cornstarch
- 1 1/2 cups granulated sugar
- 3/4 cup powdered sugar
- 1/8 tsp salt
Steps for Frangelico Marshmallows
Start by sprinkling the 3 packets of gelatin over the 1/2 cup of Frangelico into the bowl of your stand mixer. Gently swirl the mixture in the bowl to make sure all the gelatin mixes with the Frangelico. Set aside to let the gelatin soften.
In the meantime, make a hot syrup by heating the granulated sugar, water, salt and 1/4 cup of Frangelico over medium heat until it comes to a boil. Use a candy thermometer to ensure that the syrup comes to 240 F. Do not heat it beyond this point.
Once the syrup reaches 240 degrees F remove it from the heat. Fit your stand mixer with a whisk and turn it on to the lowest setting. Slowly drizzle the hot syrup into the bowl with the Frangelico and gelatin mixture. When all of the syrup has been incorporated, turn the mixer speed up to high and continue to whisk for 13 minutes. The mixture will thicken greatly when finished.
While the mixture is whisking on high, beat two egg whites in a separate bowl until still peaks form. (note: if you have only one mixer, you may do this step first and set the egg whites aside.)
Once the 13 minutes are up, turn the speed back down to the slowest speed and gently mix in the egg whites, being careful not to overmix, but making sure that the egg whites are fully incorporated.
Pour the mixture into a 8×8 pan prepared with cooking spray. Use a rubber spatula to get all of the mixture out of the bowl and to help smooth the top of the marshmallows. Get as mush marshmallow as you can out of the bowl, but don't obsess about getting every last bit. This stuff is sticky and messy and you'll have to make your peace with letting some of it go.
Let your marshmallows stand for at least 6 hours so they can set. I like to let them set over night. When they are ready, they will no longer be tacky when touched on top. They will also pull away from the sides of the pan when you gently tug on them with your finger.
Now it's time to mix up the coating. Combine the cornstarch and powdered sugar and set aside
Dust a clean surface with a bit of your powdered sugar and cornstarch mixture. turn your marshmallows out of the pan onto the dusted surface. Dust the top of the marshmallows with more of your coating and begin cutting into pieces. Coat your knife with additional coating as necessary to keep it from sticking.
To finish, place a few of the the marshmallow pieces into a bowl with the remaining coating and toss with your fingers to fully coat. Lift them out and tap off the excess coating. Store in an air-tight container for a month or freeze them several months in advance.
Enjoy as a garnish for hot chocolate or as a fresh addition to traditional s'mores.