Lillet Marshmallows

• 3 (1/4-ounce) envelopes unflavored gelatin
• 3/4 cup Lillet Blanc, divided
• 1 1/2 cups sugar
• 1 cup light corn syrup
• 1/4 cup water
• About 1/2 cup confectioners sugar for dusting and dredging
• Equipment: a stand mixer fitted with whisk attachment; a candy thermometer

1. Lightly oil an 8-inch square baking pan.
2. Sprinkle gelatin over 1/2 cup Lillet in bowl of mixer and let soften while making syrup
3. Stir together sugar, corn syrup, water, a pinch of salt, and remaining 1/4 cup Lillet in a small heavy saucepan. Boil over medium heat, without stirring, until thermometer registers 238 to 240u0b0F. Remove from heat.
4. 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.
5. Scrape marshmallow into baking pan (it will be very gooey) and smooth top with a lightly oiled spatula. Let stand, uncovered, at room temperature until surface is no longer sticky and you can gently pull marshmallow away from sides of pan with your fingertips, 2 to 3 hours.
6. Using a sieve, dust a cutting board with confectioners sugar. Use a spatula to pull sides of marshmallow from edge of pan, then invert onto cutting board. Dust top with confectioners sugar. Cut marshmallow into 1-inch squares.
7. Dredge marshmallows in confectioners sugar to coat completely.

unflavored gelatin, lillet, sugar, light corn syrup, water, confectioners sugar, thermometer

Taken from www.epicurious.com/recipes/food/views/lillet-marshmallows-352318 (may not work)