Imagine a marshmallow so luxurious it feels like a dessert straight from a gourmet candy shop – that's exactly what you'll create with this mind-blowing Butterscotch Marshmallows Buttered Rum recipe! These aren't your ordinary, boring marshmallows; they're a sophisticated, grown-up twist that combines the rich warmth of butterscotch, the smooth kick of rum, and the pillowy softness of homemade marshmallows. Perfect for impressing guests, treating yourself, or elevating your hot chocolate game, these marshmallows are about to become your new culinary obsession.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 16 servings
Ingredients
- 1 cup granulated sugar
- 1/2 cup butterscotch chips
- 1/2 cup water
- 1 tablespoon unflavored gelatin
- 1/4 cup buttered rum
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Prepare a 9x9 inch baking pan by lining it with parchment paper and generously coating with non-stick cooking spray.
- In a small bowl, sprinkle unflavored gelatin over 1/4 cup of cold water and let it bloom for 5 minutes, allowing the gelatin to absorb the liquid.
- In a medium heavy-bottomed saucepan, combine granulated sugar and remaining water. Heat over medium-high heat, stirring until sugar completely dissolves.
- Stop stirring and allow the sugar syrup to cook until it reaches 240°F (soft-ball stage) on a candy thermometer, which typically takes about 10-12 minutes.
- Remove sugar syrup from heat and immediately whisk in the bloomed gelatin until completely incorporated.
- Add butterscotch chips, buttered rum, vanilla extract, and salt to the mixture, stirring until smooth and chips are fully melted.
- Using an electric mixer, beat the mixture on high speed for 8-10 minutes until it becomes thick, fluffy, and significantly increased in volume.
- Quickly pour the marshmallow mixture into the prepared pan, using a spatula to spread evenly and smooth the top.
- Let the marshmallows set at room temperature for 4-6 hours or overnight until completely firm.
- Once set, lift the marshmallow slab out using parchment paper and cut into 16 equal squares using a sharp, oil-sprayed knife.
- Optional: Roll cut marshmallows in additional powdered sugar or crushed butterscotch chips for extra flavor and presentation.
- Store marshmallows in an airtight container at room temperature for up to one week.
Tips
- Use a candy thermometer for precise sugar syrup temperature - accuracy is key to marshmallow success!
- Ensure all your utensils are completely dry before starting, as water can interfere with sugar crystallization.
- When beating the marshmallow mixture, use a stand mixer if possible for consistent, high-speed mixing.
- Spray your knife with non-stick cooking spray when cutting to prevent sticking.
- For extra flavor complexity, try toasting the cut marshmallows lightly with a kitchen torch.
- Store marshmallows in a cool, dry place to maintain their soft, fluffy texture.
- If the mixture seems too sticky, dust your work surface and marshmallows with powdered sugar.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 25g
Protein: 1g
Fat: 2g
Saturated Fat: g
Cholesterol: 0mg
