Lillet Marshmallows

Lillet Marshmallows
(photo by: Roland Bello) From Gourmet Magazine April 09

  • 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

I would love to make and eat these. Gelatin bedamned.

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