Make Boozy S’Mores This Summer With Fireball Whisky Marshmallows

Everyone come over, I’m having a bonfire.

Hold the phone. I just found Fireball Whisky marshmallows and I’m freaking out a little bit.

S’mores are a staple to my summer traditions but I knew they were always missing something. Fireball, they were missing Fireball.

You guys know I love adding alcohol to things so let’s get started…

A kitchen with a sink and a toaster oven

What you’ll need:

  • 1/2 cup water
  • 3 envelope gelatin plain / unflavored
  • 1/2 cup cornstarch
  • 1/2 cup powdered sugar
  • 2 cup granulated sugar
  • 1/2 cup evaporated milk
  • 1/3 cup Fireball whisky
  • 1 pinch salt 1/8 tsp
  • food coloring (optional)

7 steps:

  1. Pour water in the bowl of a stand mixer (with whisk attachment) and sprinkle gelatin on top. Set aside while gelatin is absorbed.
  2. Spray the bottom and sides of the pan of your choice  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.  Set remaining powder/cornstarch aside for now.
  3. 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. Once you can no longer boil the sugar mix without overflowing, go ahead and move on to the next step.
  4. 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.  Once the marshmallow mixture is no longer clear, set bowl back on the counter and mix like normal.
  5. Pour fluffed marshmallow mix into the prepared pan.  Finish off by dusting the top with more sugar/cornstarch mix.
  6. Let marshmallows set for 8 hours (overnight) uncovered in the pan. When ready to cut, 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.
  7. Store marshmallows in an airtight container for up to 2 weeks.

Make it through that? Enjoy.

Source: Homemade Hooplah.

A beer bottle on a dock



A beer bottle on a dock