Ingredients: 3/4 cup cold water. 3 tablespoons unflavored gelatin. 2 cups granulated sugar. 1/2 cup corn syrup. 1/4 cup bourbon. 2 vanilla beans, split and seeds scraped. 1/4 teaspoon salt. Powdered sugar, for dusting.
Instructions: The gelatin and cold water should be combined in a mixing bowl. Give it ten minutes or so to bloom. Place the granulated sugar, corn syrup, bourbon, scraped vanilla bean seeds, and salt in a saucepan over medium heat. Stir the mixture until the sugar is dissolved and the candy thermometer registers 240F 115C. It will require ten to fifteen minutes. Take the saucepan off of the burner and slowly add the heated syrup to the gelatin mixture, stirring all the time. Beat the mixture on high speed with an electric mixer for ten to fifteen minutes, or until it thickens, glossy, and nearly triples in volume. Dust a square baking pan with powdered sugar after greasing it. After adding the marshmallow mixture to the pan, use a spatula to level the top. Until the marshmallows are firm and set, let them sit at room temperature for at least four hours, or overnight. After setting, place the marshmallows on a surface dusted with powdered sugar. Using cookie cutters or a sharp knife, cut them into the desired shapes. To keep the cut marshmallows from sticking, dust them with extra powdered sugar. Savor your homemade vanilla bean and bourbon marshmallows!
