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Butterscotch Marshmallows (Buttered Rum Marshmallows)

Butterscotch Marshmallows: Irresistibly Boozy & Fluffy Treats

Indulge in Butterscotch Marshmallows, a nostalgic treat combining buttery sweetness and rich flavors, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Setting Time 6 hours
Total Time 6 hours 50 minutes
Servings: 16 squares
Course: DESSERTS
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Marshmallow Base
  • 1 cup Cold Water Base liquid for blooming gelatin; can substitute half with rum.
  • 3 tablespoons Powdered Gelatin Provides structure for fluffy texture.
  • 1 cup White Sugar Main sweetener for balancing flavors.
  • 1 cup Dark Brown Sugar Adds depth and rich sweetness.
  • 1 cup Corn Syrup Prevents crystallization; recommended for smooth results.
  • 1 pinch Salt Enhances sweet notes.
  • 2 teaspoons Vanilla Extract Infuses aromatic goodness.
  • 1/4 cup Aged Rum Optional for a boozy twist.
  • 1/4 cup Unsalted Butter Melted and lukewarm for easy incorporation.
Dusting and Coating
  • 1 cup Confectionery Sugar Combined with cornstarch to dust marshmallows.
  • 1/2 cup Cornstarch Prevents stickiness and enhances presentation.
  • 1 cup Melted Chocolate Optional coating for enhanced flavor and crunch.

Equipment

  • saucepan
  • mixing bowl
  • Mixer
  • Spatula
  • 8 x 8-inch Pan

Method
 

Steps to Make Marshmallows
  1. Bloom Gelatin: Sprinkle powdered gelatin over cold water and let sit for 10 minutes.
  2. Prepare Sugar Syrup: In a saucepan, combine white sugar, dark brown sugar, corn syrup, and water. Stir until dissolved.
  3. Heat Syrup: Bring mixture to a boil on medium heat, cover, and let simmer to dissolve sugar.
  4. Combine Syrup and Gelatin: Pour hot syrup into bloomed gelatin on low speed, then increase to medium-high and whip until fluffy.
  5. Add Flavorings: Fold in vanilla extract and aged rum until fully incorporated.
  6. Fold in Butter: Blend one cup of marshmallow mixture with the melted butter, then fold back into the base.
  7. Pour into Pan: Scrape the mixture into a buttered or lined 8 x 8-inch pan, spreading evenly.
  8. Set Marshmallows: Dust top with confectionery sugar and cornstarch, allow to set for at least 6 hours.

Nutrition

Serving: 1squareCalories: 120kcalCarbohydrates: 30gFat: 1gSodium: 5mgSugar: 25gCalcium: 1mg

Notes

Store marshmallows in an airtight container at room temperature for up to 2 weeks, in the fridge for up to 3 weeks, or freeze for up to 3 months.

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