Homemade PAMA Pomegranate Liqueur marshmallows seem like the feat of a domestic superhero, but these delicious sugary pillows are actually quite simple.
Preparation Time: 10 minutes
Total time: 10 minutes
3 1/2 envelopes unflavored gelatin (such as Knox),
1/3 cup ice cold water,
3 tablespoons ice cold PAMA Pomegranate Liqueur,
2 cups granulated sugar,
1/2 cup light corn syrup,
2 large egg whites,
1/2 tsp. salt,
1 tbs vanilla extract ,
Grease a 9x13 baking pan, sprinkle with powdered sugar until well coated, set aside. In the bowl of a stand mixer add 1/3 cup cold water and 3 tablespoons PAMA Pomegranate Liqueur. Sprinkle with gelatin. Allow to stand while the sugar is being prepared. In a large saucepan over medium heat, add the remaining ½ cup water, sugar and corn syrup. Stir until the sugar has dissolved. Raise heat to high and allow to boil until the mixture reads 240F on a candy thermometer (about 6-8 minutes). Once the temperature has been reached, turn off heat. Turn the mixer on low and slowly pour the hot sugar mixture into the gelatin. Once all the sugar has been added turn the mixer on high until light, fluffy and tripled in volume, about 6 minutes. While the mixer is running, prepare the egg whites. Add the egg whites to a bowl with the salt. Beat on high with a hand mixer until stiff peaks form. Gently fold the egg whites and vanilla extract into the stand mixer until just combined. Pour the marshmallows into the prepared pan. Sprinkle with powdered sugar. Allow to sit at room temperature until set, about 2 hours. Remove from pan, cut into squares or use a small cookie cutter to cut into shapes.