Woo doggie, have I been truant! But my excuse is utterly valid – I ran out of $$$, so I had to focus my energies on finding a damn job. Simple as that! I temped my arse off for a few weeks, sent resumes EVERYWHERE, and interviewed till I was hoarse and irritated. And now, what have I got to show for it?

A job! A job that I actually want to do! Huzzah!

So now that I’m getting my life back in order, I can calm down and devote a little time to updating this here bloggie boo… Starting with my latest endeavour, made in honor of our camping trip to Lake Berryessa for the 4th – Homemade S’Mores!

Homemade S’mores?! (You incredulously ask.) Why, yes, my friends… I am of the ilk that refuses to go for the easiest solution to one’s snacking dilemmas. I realize that a bag o’ Jet-Puffed costs about $3 and a box of graham crackers is even less, but where’s the adventure in that? Oh no, it all had to be from scratch.

A few months ago, knowing that I LOVE to make marshmallows, my pal sent me a recipe for Lillet-infused mallows… Boozy marshmallows?! I couldn’t believe it. And camping was a particularly good excuse to try these babies out.

Lillet Blanc is a crazy delicious aperitif, a little sweet (as aperitifs usually are), with a delightful citrusy accent that makes these marshmallows extra special.

Started out by sprinkling 3 (1/4 oz.) packets of unflavored Knox gelatin over 1/2 cup Lillet in a heatproof bowl and set it aside while I prepared the syrup. Blooming gelatin is by no means photogenic, so I’ll skip that piccie!

Next, I added 1 1/2 cup white sugar, 1/4 cup Lillet, 1 cup light corn syrup, 1/4 cup water and a pinch of salt into my saucepan. Stirred it all together before turning the heat on.

Then it was time to turn on the heat! Clipped the candy thermometer to the pan and boiled the sugary mixture over medium heat without stirring!

Somewhere around the 210F mark, it started bubbling something fierce and I was terrified that molten sugar was going to bubble over the edge, ruin my stove, and, most likely, maim me irreparably. None of these happened. It bubbled up and then bubbled back down in the span of 3 degrees. No sweat.

Once it calmed down, it was smooth sailing all the way to the destination temperature of 238F, which is about the Soft Ball stage.

At 238F, I immediately removed the pan from the heat and started beating the bloomed gelatin on low speed. Once that was broken up, I poured the hot syrup down the side of the bowl in a slow, steady stream…

And then gradually increased the speed, beating those mallows on high until they were super thick and formed a thick ribbon when the beaters were lifted. This took about ten minutes.

Using a lightly oiled silicone spatula, I scooped and scraped the mallows into a lightly oiled 8″x8″ pan. Then let them set, uncovered, at room temperature until the surface is no longer super tacky. The recipe suggests 2-3 hours, but mine took closer to 4… all depends on the humidity of your kitchen!

The first time I made these, I made the mistake of using my olive oil spray – it lubed up the pan great (maybe a little too good because those suckers sure were oily), but for the first day, there was a distinct olive oil flavor to these that was quite off-putting. The next time, I used good old-fashioned, basically flavorless canola oil. There was no weird flavor, but I don’t think I used enough and it was a bitch trying to pry them out of the pan. So word of warning – don’t be heavy-handed, don’t be stingy, and for the love of God, steer clear of olive oil!

My precious marshmallows were finally set, so I turned them out onto a cutting board dusted with powdered sugar…

Sprinkled powdered sugar over the top and proceeded to slice them into 1 inch strips and then 1 inch cubes using a greased pizza cutter!

Dredged those bad boys in more powdered sugar and then shook off the excess…

And bam!

64 little Lillet-infused Marshmallows!

Pillowy deliciousness with just a hint of booze… Perfection!

Recipe adapted from Gourmet