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Boozy mallows won't reach the same level of fluff as their virgin counterparts – alcohol tends to weigh things down.

Servings: Makes about 2 dozen 1½-inch marshmallows


5 teaspoons unflavoured powdered gelatin

¼ cup freshly squeezed lime juice

4 tablespoons tequila (80 proof), divided

¼ cup cold water

¾ cup sugar

½ cup light corn syrup, divided

¼ teaspoon salt

Yellow-green food colouring (optional)

½ cup Classic Coating (plus more for dusting)

Classic Coating

1½ cups confectioners' sugar

1 cup cornstarch or potato starch


Lightly coat an eight-by-eight-inch baking pan with cooking spray.

Whisk the gelatin with the lime juice, 2 tablespoons tequila and water in a small bowl. Let it soften for 10 minutes.

Stir together the sugar, ¼ cup of the corn syrup, 2 tablespoons tequila and salt in a medium saucepan over high heat. Boil, stirring occasionally, until it reaches 242 F to 245 F. Meanwhile, pour the remaining ¼ cup corn syrup into the bowl of an electric mixer fitted with the whisk attachment. Microwave the gelatin on high until completely melted (about 30 seconds) and pour it into the corn syrup. Set the mixer to low and keep it running.

When the syrup reaches 242 F to 245 F, slowly pour it into the mixer bowl. Increase the speed to medium and beat for 5 minutes. Increase to medium-high and beat 5 minutes more. Increase to the highest setting and beat for 1 to 2 more minutes. The finished marshmallow will be more than doubled in volume. Add a bit of yellowgreen food colouring, if you wish. Pour the marshmallow into the prepared pan, using an offset spatula to smooth it into the corners. Sift coating evenly over top.

Let it set for at least 8 hours in a cool, dry place.

Use a knife to loosen the marshmallow from the edges of the pan. Invert the slab onto a coating-dusted work surface and dust it with more coating. Cut it into pieces. Dip the sticky edges of the marshmallows in more coating, patting off the excess.

*To make enough Classic Coating for all three recipes below, sift 1½ cups confectioners’ sugar and 1 cup cornstarch or potato starch together in a large bowl or combine them in a food processor.