Boozy Vanilla Bean Marshmallows

Instructions

1. Choose a pan for your marshmallows to set in. (Choose a shallow pan like a rimmed baking sheet for smaller marshmallows, or a brownie pan for fatter marshmallows like I've made.)
   When you've chosen your pan, cut two pieces of parchment paper that are about an inch wider than your pan on all sides. Fit one piece of parchment inside your pan and grease lightly with oil or baking spray. Then, grease one side of the other piece of parchment and set aside for later.

2. In a small bowl, sprinkle the gelatin over half a cup of cold water and stir to combine. Be sure to break up any lumps. Let sit for 10-15 minutes until the gelatin swells and softens.

3. Meanwhile, in a heavy bottomed saucepan, combine the remaining half cup of water, sugar, and corn syrup.
   Cook over high heat, stirring constantly until the mixture comes to a boil.
   Once the mixture begins to boil, stop stirring and continue to cook over high heat, until the mixture reaches 242 F.
   Remove the mixture from the heat and let cool to 210 F.

4. While the sugar mixture cools, heat a pot of simmering water fitted with a heat proof bowl (aka a double boiler).
   Transfer the gelatin to the bowl and stir continuously until the gelatin is completely dissolved and liquid.
   Remove from heat and stir in the liqueur.

5. Combine the gelatin, the sugar mixture, and two drops of food coloring (if desired) in a large bowl. Scrape the seeds from the vanilla bean (use a sharp knife to halve lengthwise, then use the dull edge of the knife to scrape) and add to the mixture. Whip with an electric mixer on high speed until fluffy and doubled in size, about 10 minutes.

6. Working quickly, pour the mixture into the parchment lined pan. Dust with sprinkles if you like! Top with the second piece of parchment, with the oiled side facing down. If necessary, use the back of a spoon or a spatula to lightly smooth the surface and spread into an even layer.