Boozy Tropical Hibiscus Marshmallows
Marshmallows are irresistible with their soft, fluffy texture and luckily, they are also super easy to make from scratch. Today, we’re going to be making boozy tropical hibiscus marshmallows that are fruity, floral, and just plain fun!
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Marshmallow Basics
I brought these boozy tropical hibiscus marshmallows to a pool party and the first question I got was, how do you make marshmallows? I was happy to answer because they really are quite easy.
Basically, bloom some gelatin in cold water while you bring a sugar syrup all the way to 240℉. Then turn your mixer on to break up the gelatin and carefully drizzle the hot syrup in. Now just whip the mixture for a good 10 minutes, pour the goo into a prepared pan and let it set up. That’s the gist of it!
Temperature Matters
Now, I promise that homemade marshmallows are totes easy to make. That being said, the most crucial step is to bring that sugar syrup to 240℉. If it doesn’t hit that mark, the marshmallows won’t set up right and the texture will be off.
However, if you go past 240℉, you’ll end up with marshmallows that could be too firm, hard, or sticky. A degree or two in either direction is not going to make our break the marshmallows, but you do need to be vigilant while you heat that syrup.
I absolutely recommend a candy thermometer that you can attach to the pot and just leave it there as the syrup cooks. While I do prefer the easy read of a digital thermometer, I have yet to find one that I like that can be left attached to the pot.
Let’s Break It Down
Okay, so you’ve got the basic vibe of marshmallow making down. Now we’re going to discuss flavors. You can add any flavor extracts to your homemade marshmallows, but today, we’re shooting for a tropical vibe.
I bloomed my gelatin in a very strong hibiscus tea. Not only does it bring a subtle floral note to the party, it adds a lovely natural color! While I’ve made marshmallows from scratch before, I’ve never thrown booze into the mix. Naturally, I had to try that.
Hibiscus Tea
Check out the tea aisle of your local grocery store for this flavor component. My HEB had loose leaf dried hibiscus flowers for making agua de jamaica. If you can’t find that, you can probably find hibiscus tea bags.
Since the hibiscus is a subtle flavor, you want a very strong, very concentrated tea. If you’re using tea bags, use 2-3 bags in just 6 fl oz of water. You want the hibiscus tea to be very bold in flavor and in color.
Related Reading: Gluten Free Marshmallow Brownies
Choose Your Booze
These are your boozy marshmallows, so use whatever booze you prefer! I really wanted a tropical feel, so I went with a tiny bottle of Kinky Pink. It’s a “naughty fusion of mango, passion fruit, and blood orange.”
But you don’t even have to go with the tropical vibe I’ve got. I think a raspberry liqueur would be delicious. Strawberry vodka would also be tasty. OR don’t even add booze. Try a raspberry emulsion! Because, honestly, you’re not going to taste the alcohol.
Watch the Magic Happen
Making marshmallows from scratch is fun and easy, but it really does help to watch the process before you begin. If you’re a visual learner, check out this video from the Bakes & Blunders YouTube channel.
Once you’ve got the method down, go ahead and play around to create new flavors, colors, and designs! I’m thinking I might just have to make them more often. If you love marshmallow recipes, let me know in the comment section below this post!
Enjoy!
Homemade marshmallows are a fun treat that anyone can enjoy. Take them to a more sophisticated level by throwing booze and hibiscus into the mix! I hope you get to try these fluffy pillows of fruity, floral sweetness soon.
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Boozy Tropical Hibiscus Marshmallows
Ingredients
Hibiscus Tea
- .5 oz dried hibiscus flowers see note
- 6 fl oz water
Powdered Sugar Mix
- 4 oz powdered sugar
- 1 oz cornstarch
Marshmallows
- 21 g unflavored gelatin 3 pkts
- 8 oz light corn syrup
- 12 oz sugar
- 4 oz water
- 1/4 tsp salt
- 1 Tbsp tropical liquor of choice
- 3 drops magenta gel color
Instructions
Hibiscus Tea
- Rinse the hibiscus flowers (do not do this if you're using tea bags) and add to a small pot with the water. Place over medium heat and simmer until deep red, about 5 minutes.
- Remove from the heat and cover. Steep for 5 minutes. Strain out the hibiscus flowers and place the tea in the fridge to cool completely.
Powdered Sugar Mix
- In a medium bowl, sift together the powdered sugar and cornstarch. Cover and set aside.
Marshmallows
- Prepare a 7x11 pan (see notes). Lightly coat the pan with a flavorless oil, like canola, and line with two sheets of parchment. Make sure one of the sheets of paper is long enough to fold over the rest of the pan. Grease the parchment paper or liberally dust with the powdered sugar mixture. Set aside.
- Place the gelatin and 4 fl oz of cold hibiscus tea in the bowl of a stand mixer. Use a fork to mix well and break up any lumps. Set aside to bloom.
- In a saucepan, combine the corn syrup, sugar, and water. Stir just to combine. Cover and place over medium- high heat for 5 minutes.
- Remove the lid and attach a candy thermometer to the pan. Continue to cook, without stirring, until the syrup hits 240°F. This will take roughly 8- 12 minutes.
- Once the syrup is hot enough, turn the mixer (fitted with a whisk) on medium- low. Slowly and carefully drizzle the hot syrup into the bowl, in between the bowl and the whisk. Avoid letting the syrup touch the whisk by aiming for the side of the bowl. Add the salt.
- Bump the speed up to medium- high and whip for 5 minutes. Turn off the mixer and add the liquor and gel color. Turn the machine back on at a low speed, slowly increasing the speed to medium- high. Whip for another 3- 5 minutes.
- Oil a spatula and a small offset spatula. Use them to add the marshmallow goo to the prepared pan, smoothing the top into an even layer.
- Cover the top of the marshmallow goo with the long piece of greased parchment paper or dust with the powdered sugar mix and then a piece of parchment paper. Cover the pan with plastic wrap and/ or foil and let it set for at least 3 hours, but I always do overnight.
- Oil a large knife, bench scraper, or cake smoother. Cover a cutting board with a generous layer of the powdered sugar mix. Carefully remove the marshmallow slab from the pan. Cut into cubes. Toss the marshmallow cubes, 1- 5 at a time, in the bowl of powdered sugar mix. Then place them in a sieve and tap off the excess powder.
- Store the marshmallows in an airtight container, layered between wax paper, at room temperature for up to 3 or 4 weeks.
Notes
- How large you cut the marshmallows and what size pan you use will affect the number of servings you get from this recipe.
- If you can not find dried hibiscus flowers, use 2- 3 bags of hibiscus tea.
- I used Kinky Pink for the tropical liquor.
- If you do not have a 7x11 pan, use a 9x9 for thick marshmallows, or a 9x13 pan for thinner ones. An 8x8 pan will work, but just barely.
My Favorite Products For This Recipe
Colleen
Hi there! I’m Colleen, a novice baker with a passion for learning and improving my bakes… and blunders. On Bakes and Blunders, you can find all sorts of tasty recipes that range in difficulty, but most importantly, I’ll try to explain the reason behind important steps. If you know why a recipe works, you can tweak and adapt it to suit your unique tastes, and you’ll be able to reliably produce some very delicious treats. If you love baking and want to expand and grow your skills, or if you are a casual baker and just need some pointers, my blog is right up your alley! Join me on my baking journey and we’ll learn how to make more impressive recipes together.
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