MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Lillet Marshmallows
 Categories: Candy, Snacks
      Yield: 8 Servings
 
    3/4 oz Unflavored gelatin (3 env)
    3/4 c  Lillet Blanc; divided
  1 1/2 c  Sugar
      1 c  Light corn syrup
    1/4 c  Water
    1/2 c  Confectioners sugar;
           - for dusting & dredging
 
  Equipment:

  stand mixer fitted with whisk attachment;
  candy thermometer
  
  Lightly oil an 8" square baking pan.
  
  Sprinkle gelatin over 1/2 cup Lillet in bowl of mixer and let
  soften while making syrup.
  
  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°F/114°C. 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.
  
  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.
  
  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" squares.

  Dredge marshmallows in confectioners sugar to coat completely.
  
  Notes: For best texture, make marshmallows on a dry day.
  
  Sugared marshmallows keep, layered between sheets of parchment
  paper in an airtight container, in a dry place at cool room
  temperature 1 week.
  
  Recipe by Maggie Ruggiero
  
  Recipe FROM: Gourmet Magazine, Apr 2009
  
  Formatted by: Dave Drum, May 07, 2009
  
  Uncle Dirty Dave's Archives
 
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