This recipe is easier if you have a stand mixer, due to the length of time the marshmallow batter needs to be fluffed. However, it can still be done with a hand mixer (it's what I used). The instructions will be written for a stand mixer with notes for hand mixers added at the end.
Pick your pan: If you'd like thick, large marshmallows (2+ inches tall), use a 8x8 baking dish. If you'd like thinner, smaller marshmallows (1 inch tall), use a 9x13 baking dish.
Pour water in the bowl of a stand mixer (with whisk attachment) and sprinkle gelatin on top. Make sure all gelatin has been moistened so that there is no longer any white powder. Set aside (so gelatin can bloom) while completing the next steps.
Spray the bottom and sides of the pan of your choice (see important notes above) with cooking spray. In a small bowl, mix together powdered sugar and cornstarch. Coat greased pan with sugar/cornstarch mix, thoroughly covering the bottoms and sides. Pro tip: place pan in the sink and use a sifter to evenly coat the pan. Do not use all of the sugar/cornstarch mix for this step. Set remaining powder/cornstarch aside for now.
In a small saucepan, add ingredients in this order: salt, evaporated milk, Fireball whisky, then sugar. Without mixing, warm saucepan over medium heat. Bring mixture to a gentle boil. Immediately add a candy thermometer and watch the temperature, reducing heat to control boiling if necessary. Ideally you want the temperature to get as close to 240 degrees before sugar mixture begins to bubble over. During my trials, I wasn't able to get past 210 before the mixture bubbled so high it threatened to overflow. Once you can no longer boil the sugar mix without overflowing, go ahead and move on to the next step.
Slowly pour the hot sugar mixture in with the gelatin. Begin to whisk on low, breaking up the gelatin and incorporating it with the warm sugar. Once gelatin has dissolved, add any food coloring (optional - I used 1 drop of red and 2 drops of yellow) then set the mixer speed to high and beat for 15-17 minutes. Mixture is ready once it has turned a solid color, has doubled in size, and is thick enough to cause lasting ripples and waves in the batter. Tips for Hand mixers: For the first 5 minutes of mixing, hold the mixer near one end of the bowl and tip the opposite side of the bowl so that it is leaning toward the mixer. This trick will cause the fluid in the bowl to fall toward while the mixer pushes the fluid back up, giving you a more even mix. Once the marshmallow mixture is no longer clear, set bowl back on the counter and mix like normal, making sure to rotate the mixer around the sides and through the middle.
Pour fluffed marshmallow mix into the prepared pan. Used a greased spatula to help smooth out the top, if needed. Finish off by dusting the top with more sugar/cornstarch mix.
Let marshmallows set for 8 hours (or ideally overnight) uncovered in the pan. When ready to cut, dust a pizza cutter or sharp knife with more sugar/cornstarch mix, then slice marshmallows to desired size. Remove marshmallows and toss them in the last of the sugar/cornstarch mix so that the sides are no longer tacky.
Store marshmallows in an airtight container for up to 2 weeks.
Thank you for printing Fireball Whisky Marshmallows from https://homemadehooplah.com/fireball-whisky-marshmallows/
You can find more great recipes at homemadehooplah.com.