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  • Writer's pictureMariana L.

Valentine's Chambord-Infused Marshmallows

We collaborated wtih pop-culture site Monsters and Critics to share our Chambord-infused marshmallows as part of their romantic treats recipe collection. You can find it here too:

Chambord Dream Pillows

3 packages unflavored gelatin (0.75 oz)

1 cup ice-cold water, divided

1 1/2 cups of granulated sugar

1 cup light corn syrup

1/4 teaspoon kosher salt

One teaspoon vanilla extract or one vanilla bean, scraped.

Two teaspoons Chambord liqueur

1/4 cup confectioners’ sugar

1/4 cup cornstarch

Red and/or purple liquid food coloring

Nonstick spray


Place the gelatin into the bowl of a stand mixer and add 1/2 cup of the ice water to bloom. Have the whisk attachment nearby for later steps.In a small saucepan, combine the remaining 1/2 cup water, granulated sugar, corn syrup, and salt. Place over medium heat and stir until the granulated sugar is dissolved. Clip a candy thermometer onto the side of the pan and turn the syrup up to high heat. Cook until the mixture reaches 240 F degrees (softball stage). This will take approximately 7 to 8 minutes. Immediately remove from the heat when the syrup reaches the correct temperature.Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the bloomed gelatin. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and creamy looking. This process should take approximately 10 to 15 minutes.While the mixture is whipping, combine the confectioners’ sugar and cornstarch in a small bowl. Line a 13 x 9-inch metal baking pan with parchment paper. Lightly spray with nonstick cooking spray. Coat the bottom and sides of the pan with sugar and cornstarch mixture. Move pan to cover the bottom completely. Return the remaining mixture to the bowl for later use.When the marshmallow mixture is ready, (thick, lukewarm), Add the vanilla extract or scraped bean and Chambord liqueur during the last minute of whipping.When ready, pour the mixture into the prepared pan. When the mixture has leveled out in the pan, add red food coloring in single droplets at randomized spots on the surface of the marshmallows. Using a toothpick, swirl the surface of the mixture to make a marbled pattern. Wait 10 minutes and lightly sprinkle the top of the marshmallow mixture with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later.Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight. Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel or large knife dusted with the confectioners’ sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary.Marshmallows may be stored in an airtight container for up to 3 weeks.

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